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CARNE
Cozedura Convenci‐
onal
Aquecimento Venti‐
lado
(min)
(°C) (°C)
Carne assada, mal passada 210 200 44 - 50
Carne assada, média 210 200 51 - 55
Carne assada, bem passada 210 200 55 - 60
CARNE
Cozedura Convencional Aquecimento Ventila‐
do
(min)
(°C) (°C)
Pá de porco, com courato 180 2 170 2 120 - 150
Perna de porco, 2 unidades 180 2 160 2 100 - 120
Perna de borrego 190 2 190 2 110 - 130
Frango inteiro 200 2 200 2 70 - 85
Peru inteiro 180 1 160 1 210 - 240
Pato inteiro 175 2 160 2 120 - 150
Ganso inteiro 175 1 160 1 150 - 200
Coelho, cortado em pedaços 190 2 175 2 60 - 80
Lebre, cortada em pedaços 190 2 175 2 150 - 200
Faisão inteiro 190 2 175 2 90 - 120
PEIXE
Cozedura Convencional Aquecimento Ventilado
(min)
(°C) (°C)
Truta / Dourada, 3 - 4 peixes 190 2 175 2 (1 e 3) 40 - 55
Atum / Salmão, 4 - 6 filetes 190 2 175 2 (1 e 3) 35 - 60
11.3 Grelhador
Pré-aqueça o forno vazio.
Utilize a terceira posição de prateleira.
Defina a temperatura para 250 ºC.
110 PORTUGUÊS
110


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