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Chuleta de cordero 2,5 cm Tercer nivel 56 °C
Nivel medio 60 °C
2 horas 4 horas
Pierna de cordero 7,5 cm 57 °C 10 horas 48 horas
Cerdo
Chuleta de cerdo 2,5 cm Tercer nivel 56 °C 2 Std.
4 Std.
6 Std.
8 Std.
Nivel medio 60 °C 2 horas
4 horas
6 horas 8 horas 18 Std. 24 Std.
Cerdo asado 7,5 cm 80 °C 18 horas 24 horas
Costilla tierna 74 °C 6 horas 12 horas
Ave30 horas
Pechuga de pollo 4 cm 64 °C 2 horas 6 horas
Muslo de pollo 80 °C 2 horas 6 horas
Muslo de pavo 80 °C 8 horas 10 horas
Pechuga de pato 2,5 cm 57 °C 3 horas 8 horas
Muslo de pato 80 °C 8 horas 10 horas
Muslo de pato al
estilo francés
80 °C 8 horas 18 horas
Pescado y marisco
Pescado magro 2,5 cm Según temperatura
requerida
30-45
minutos
Una cocción
más larga
provocará una
textura tierna.
Pescado no magro 2,5 cm Según temperatura
requerida
40-60
minutos
Una cocción
más larga
provocará una
textura tierna.
Langosta 5 cm 60 °C 45-60
minutos
Una cocción
más larga
provocará una
textura tierna.
Vieiras 2,5 cm 60 °C 40-60
minutos
Una cocción
más larga
provocará una
textura tierna.
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