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IT 21
USO DEL FORNO
TABELLA DI COTTURA
Pollo arrosto
(1 1,3 kg)
- 2
2
(medio)
55 - 70
2° livello: Griglia (girare gli
alimenti a due terzi della cottura)
1° livello: Leccarda con acqua
Pollo arrosto
(1 1,3 kg)
- 2
3
(alto)
60 - 80
2° livello: Girarrosto (se in
dotazione)
1° livello: Leccarda con acqua
Patate al
forno
- 3
2
(medio)
35 - 55
Leccarda / piastra dolci (se
necessario, girare gli alimenti
a due terzi della cottura)
Verdure
gratinate
- 3
3
(alto)
10 - 25 Leccarda o teglia su griglia
Lasagne e
carne
1 - 4 200
50
- 100*
4° livello: Teglia su griglia
1° livello: Leccarda o teglia su
griglia
Carne e
patate
1 - 4 200
45
- 100*
4° livello: Teglia su griglia
1° livello: Leccarda o teglia su
griglia
Pesce e
verdure
1 - 4 180 30 - 50*
4° livello: Teglia su griglia
1° livello: Leccarda o teglia su
griglia
Pasto
completo:
Torta (5°
livello) /
Lasagne (3°
livello) /
Carne (1°
livello)
- 1 - 3 - 5 190
40
- 120*
5° livello: Teglia su griglia
3° livello: Teglia su griglia
1° livello: Leccarda o teglia su
griglia
Arrosti ripieni
- 3 200
80
- 120*
Leccarda o teglia su griglia
Tagli di carne
(coniglio,
pollo,
agnello)
- 3 200
50
- 100*
Leccarda o teglia su griglia
* Il tempo di cottura è approssimativo. Le pietanze possono essere rimosse dal forno in tempi differenti in
base alle preferenze personali.
Ricette con uso della sonda per carne*
Tagli di carne Temperatura interna della carne a fine cottura (°C)
Roastbeef, al sangue 48
Roastbeef, cottura media 60
Roastbeef, ben cotto 68
Tacchino arrosto 75
Pollo arrosto 83
Arrosto di maiale 75
Arrosto di vitello 68
* Solo in alcuni modelli
26


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