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Sonnenkonig DRAGON 805 Manual

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46
La carne Peso
[gramm]
Casetto Rare
[min]
Medium
[min]
Well done
[min]
Temperatura (Per lato) [ºC] Tempo di
riposo
[min]
richiamo
Filetto (bovina) 100 2 2 3 4 800 2
200 2 2 3 4 800 2-3
Entrecote (bovina) 250 2 1 1.5 2.5 850 5 Se la carne è spessa, 30 s in più per lato
350 3 1.5 2 3 850 5 Se la carne è troppo spessa, mettetela nel cassetto 2
T-Bone (bovina) 350 3 5 6 7 3 min 850 poi giù.
gallina al 700
5
450 3 5 6 7 3 min 850 poi giù.
gallina al 700
5
Carne macinata (bovina) 200 2 2-3 3-4 5-6 800 Nessuna Per la temperatura della carne grassa a 700º C
lombo di vitello 200 2 2-3 4 5-6 800 4 Per ben fatto a 700º C dopo 4 minuti
Arrostito 200 2 2-3 4 5-6 850 2-4 Per ben fatto a 700º C dopo 4 minuti
Bovino 300 3 4 5-6 5-6 850 2-4 Per ben fatto a 700º C dopo 4 minuti
Collo di maiale (maiale) 200 2 3-4 850 Nessuna Carne di maiale sempre buona in cucina
Pancia di sudore (maiale) 100 2 3-4 800 Nessuna
Filetto di salmone 200 2 3 700 Nessuna Le proteine del pesce coagula molto rapidamente, accor-
ciando il tempo di cottura se necessario.
Filetto di tonno 200 2 1 1.5 2-3 700 Nessuna Le proteine del pesce coagula molto rapidamente, accor-
ciando il tempo di cottura se necessario. Ben fatto non è
consigliato per il tonno.
Orata 400 3 4 800 Le scaglie devono essere cesellate, altrimenti la tempe-
ratura a 700º C dopo 3 min.
Petto di pollo nutrito con mais 200 Osso(3)
Senza (2)
3 minuti a
800º C e poi
scendere a
700º C
Meglio con le ossa per mantenere la carne succosa.
Cucinare sempre bene il pollo.
5 tavolo di preparazione
… 46 …


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