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Salsichas**** 750 g Grelha + tabuleiro esmal-
tado
2+1
$
315
Costeletas de borrego***** 1000 g Grelha + tabuleiro esmal-
tado
2+1
$
320
Espetadas de carne***** 1200 g
(12 unidades)
Grelha + tabuleiro esmal-
tado
2+1
$
320
Aves Peso Recipiente Nível Tipo de aqueci-
mento
Temperatura
em °C
Tempo em
minutos
Codornizes* 600 g
(4 unidades)
Tabuleiro esmaltado 1
#
170-180 35-45
Coxas de frango** 1500 g
(6 unidades)
Tabuleiro esmaltado 2
#
210-220 45-50
Metades de frango** 1300-1400 g
(2 metades)
Tabuleiro esmaltado 1
#
200-220 60-65
* Acrescentar as batatas aos 10 minutos e virar as codornizes aos 20-25 minutos.
** Virar após terem passado
Z do tempo.
Peixe Peso Recipiente vel Tipo de aqueci-
mento
Temperatura em
°C, nível do gre-
lhador
Tempo em
minutos
Dourada, por ex., em sal 500 g Tabuleiro esmaltado 1
%
180-190 40-50
Pescada recheada 750 g Tabuleiro esmaltado 1
%
170-180 60-70
Robalo (filetes)* 500 g Tabuleiro esmaltado +
recipiente aberto
2
%
180 30-35
Rodovalho (filetes)* 1000 g Tabuleiro esmaltado +
recipiente aberto
1
%
180 40-45
Besugo 500 g Tabuleiro esmaltado 2
%
180-190 30-45
Trutas 1000 g (3-
4unidades)
Grelha + tabuleiro esmal-
tado
2+1
$
3 20-25
Sardinhas inteiras** 1000 g
(12 unidades)
Grelha + tabuleiro esmal-
tado
2+1
$
3 10-15
* Pré-aquecer o forno durante 10 minutos.
** Virar as ter passado metade do tempo.
Gratinado Recipiente Nível Tipo de aqueci-
mento
Temperatura em °C,
nível do grelhador
Tempo em
minutos
Torradas (6-10 unidades) Grelha 3
$
35-7
Carne Peso Recipiente Nível Tipo de aque-
cimento
Temperatura
em °C, nível
do grelhador
Tempo em
minutos
* Virar aos 6080 minutos.
** Dourar ligeiramente na sertã e virar a cada 20 minutos.
*** Virar aos 4550 minutos.
**** Virar aos 10 minutos.
***** Virar aos 15 minutos.
21


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