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12. Se sono stati posizionati nello stesso momento sulla
griglia più pezzi dello stesso alimento di dimensione
(peso) e composizione paragonabile, si può supporre
che anche questi pezzi abbiano raggiunto il grado di
cottura selezionato.
13. È ora possibile cuocere con precisione altri pezzi dello
stesso alimento secondo la procedura descritta.
Alimento/
grado di
cottura
WELL
Ben
cotta
M WELL
Cottura
leggera
MEDIUM
Media
cottura
M RARE
Semi c.
RARE
Al san-
gue
Manzo 78 °C
172 °F
65 °C
149 °F
58 °C
136 °F
52 °C
126 °F
49 °C
120 °F
Agnello 78 °C
172 °F
70 °C
158 °F
62 °C
144 °F
58 °C
136 °F
Vitello 78 °C
172 °F
70 °C
158 °F
65 °C
149 °F
60 °C
140 °F
Maiale 78 °C
172 °F
70 °C
158 °F
62 °C
144 °F
Tacchino 80 °C
176 °F
Pollo 80 °C
176 °F
Hambur-
ger
71 °C
160 °F
Pesce 63 °C
145 °F
Trova maggiori informazioni per i tempi di cottura
in internet su www.gt-support.de
Utilizzo
72


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