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Petto di pollo con l'osso
3-5 cm
82
2 ore
Fino a 3 ore
Petto di pollo disossato
3-5 cm
64
1 ora
Fino a 2 ore
Coscia di pollo con l'osso
3-5 cm
82
1.5 ore
Fino a 3 ore
Coscia di pollo disossata
3-5 cm
64
1 ora
Fino a 2 ore
Cosce di pollo
5-7 cm
82
2 ore
Fino a 3 ore
Petto d’anatra
3-5 cm
64
2 ore
Fino a 2 ore
Pesce
pesce magro e grasso
3-5 cm
47+
1 ora
Fino a 1 ora
Molluschi
Gamberetti
2-4 cm
60
1 ora
Fino a 1 ora
Code di aragosta
4-6 cm
60
1 ora
Fino a 1 ora
Capesante
2-4 cm
60
1 ora
Fino a 1 ora
Verdura
Tuberi
1-5 cm
83+
1 ora
Fino a 2 ore
Verdure fresche
1-5 cm
83+
1 ora
Fino a 2 ore
* Se la carne è più sottile di quanto specificato si cuoce più velocemente.
** Il tempo di riposo è il tempo più lungo durante il quale il cibo può rimanere in acqua dopo la
cottura senza che la sua struttura cambi.
TABELLA DEL GRADO DI COTTURA E TEMPERATURE
Pietanza
Grado di cottura
Temperatura (°C)
Manzo, vitello, agnello, maiale e selvaggina
Al sangue
49
Media-al sangue
56
Media
60
Media-ben cotta
65
Ben cotta
71+
Pollame disossato
Ben cotta
64
Pollame con ossa
Ben cotta
82
Pesce
Al sangue
47
Media-al sangue
56
Media
60
Verdure
Generale
83-87
Adeva SAS / H.Koenig Europe - 8 rue Marc Seguin, 77290 Mitry-Mory, France www.hkoenig.com -
sav@hkoenig.com - contact@hkoenig.com - Tél: +33 1 64 67 00 01
52


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