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116 PT
SSVS 1000 A1
Alimento Temperatura interna Grau de cozedura
Vaca, borrego,
porco e caça
49 °C bleu/azul - praticamente crua
52 °C - 55 °C
rare/mal passado - borda mais
estreita cozida
56°C - 60°C
medium rare - mal passado na
parte mais grossa
61°C - 65°C medium - no ponto (interior rosado)
66°C - 68°C
medium well - no ponto, mas
quase bem passado
69°C - 71°C well done - bem passado
Aves
72°C (sem osso) cozido
85°C (com osso) cozido
Peixe e marisco
40 °C vítreo - quase pronto
41°C - 45°C Mi-cuit - meio cozido
46°C - 55°C A Point - no ponto
Legumes 83°C - 87°C cozido
NOTA
Tenha atenção que as aves só podem ser comidas completamente cozidas,
para evitar o perigo de infeção por salmonelas.
119


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