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86 PL SSVS 1000 B2
WSKAZÓWKA
Należy pamiętać, że drób trzeba ugotować całkowicie, aby nie narazić
się na ryzyko zatrucia salmonellą.
Tabela czasu gotowania
Produkt spożywczy Temperatura
gotowania
Czas
gotowania Grubość
filet wołowy, kotlety ≥ 49°C 1 - 6 godzin 1 - 2 cm
stek wołowy ≥ 49°C 2 - 8 godzin 4 - 5 cm
karkówka wołowa,
udziec barani, wołowina ≥ 49°C 8 - 24 godzin 4 - 6 cm
boczek wieprzowy 82°C 10 - 12 godzin 3 - 6 cm
żeberka wieprzowe 59°C 10 - 12 godzin 2 - 3 cm
kotlety wieprzowe ≥ 56°C 4 - 8 godzin 2 - 4 cm
pieczeń wieprzowa ≥ 56°C 10 - 12 godzin 5 - 7 cm
pierś z kurczaka
(z kością)
85°C 2 - 6 godzin 3 - 5 cm
filet z piersi kurczaka 72°C 1 - 4 godzin 3 - 5 cm
skrzydełko z kurczaka 85°C 2 - 6 godzin 3 - 5 cm
udko z kurczaka 85°C 2 - 6 godzin 5 - 7 cm
pierś z kaczki 65°C 3 - 8 godzin 3 - 5 cm
ryba chuda ≥ 47°C 1 - 2 godzin 3 - 5 cm
ryba tłusta ≥ 47°C 1 - 2 godzin 3 - 5 cm
krewetki 60°C 1 godz. 2 - 4 cm
ogon homara 60°C 1 godz. 4 - 6 cm
przegrzebek 60°C 1 godz. 2 - 4 cm
warzywa korzeniowe ≥ 83°C 1 - 2 godzin 1 - 5 cm
warzywa delikatne ≥ 83°C 1 - 2 godzin 1 - 5 cm
WSKAZÓWKA
Wszystkie parametry są wartościami orientacyjnymi!
Czas gotowania zależy od grubości i struktury produktu spożywczego.
Podane czasy są wartościami orientacyjnymi. Aby osiągnąć żądany efekt,
należy przetestować różne czasy gotowania i temperatury.
Podana grubość dotyczy produktów zapakowanych próżniowo.
Cieńsze produkty potrzebują z reguły krótszego czasu gotowania.
89


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