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VRSTA JELA
Standardno pe‐
čenje
Vrući zrak
Vrijeme
pripreme
[min]
Napomene
Razi‐
na
Temp.
[°C]
Razi‐
na
Temp.
[°C]
Pečena gove‐
dina, slabo pe‐
čeno
2 210 2 200 44-50 Na polici pećnice i u du‐
bokoj posudi za pečenje
Pečena gove‐
dina, srednje
pečeno
2 210 2 200 51-55 Na polici pećnice i u du‐
bokoj posudi za pečenje
Pečena gove‐
dina, jako pe‐
čena
2 210 2 200 55-60 Na polici pećnice i u du‐
bokoj posudi za pečenje
Svinjska lopa‐
tica
2 180 2 170 120-150 U dubokoj posudi za pe‐
čenje
Svinjska
koljenica
2 180 2 160 100-120 2 komada u dubokoj po‐
sudi za pečenje
Janjetina 2 190 2 190 110-130 But
Pile 2 200 2 200 70-85 Cijelo u dubokoj posudi
za pečenje
Puran 1 180 1 160 210-240 Cijeli u dubokoj posudi
za pečenje
Patka 2 175 2 160 120-150 Cijela u dubokoj posudi
za pečenje
Guska 1 175 1 160 150-200 Cijela u dubokoj posudi
za pečenje
Kunić 2 190 2 175 60-80 Razrezan na komade
Zec 2 190 2 175 150-200 Razrezan na komade
Fazan 2 190 2 175 90-120 Cijeli u dubokoj posudi
za pečenje
RIBE
VRSTA JELA
Standardno pe‐
čenje
Vrući zrak
Vrijeme
pripreme
[min]
Napomene
Razi‐
na
Temp.
[°C]
Razi‐
na
Temp.
[°C]
Pastrva/
komarča
2 190 2 (1 i
3)
175 40-55 3 – 4 ribe
Tuna/losos 2 190 2 (1 i
3)
175 35-60 4 – 6 fileta
12
12


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