CON PADERNO
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TEMPERATURE DI COTTURA CARNE MEAT BAKING TEMPERATURE<br />

<br />

MEAT<br />

<br />

<br />

Starting temperature<br />

for 20 minutes<br />

<br />

<br />

Baking temperature<br />

<br />

<br />

Cooking time<br />

(minutes per kilo)<br />

<br />

<br />

Temperature<br />

(with instant measurement)<br />

<br />

LAMB<br />

<br />

DUCK<br />

<br />

<br />

<br />

GAME / VENISON<br />

<br />

<br />

Same as for the beef,<br />

depending on the cut<br />

<br />

<br />

<br />

Same as for the beef,<br />

depending on the cut<br />

<br />

<br />

RABBIT (whole)<br />

<br />

<br />

1 hour, total<br />

<br />

<br />

RABBIT (pieces)<br />

<br />

<br />

20 - 30 minutes<br />

<br />

PHEASANT (young)<br />

<br />

<br />

35 minutes, total<br />

<br />

<br />

COCKEREL<br />

<br />

<br />

1 hour and a half, total<br />

<br />

<br />

PORK<br />

<br />

PORK RIND<br />

<br />

BEEF - underdone<br />

<br />

BEEF - medium cooked<br />

<br />

MANZO - well cooked<br />

<br />

GOOSE<br />

<br />

CHICKEN (whole)<br />

<br />

<br />

250°C the last 30 minutes<br />

<br />

<br />

<br />

<br />

<br />

<br />

CHICKEN (pieces)<br />

<br />

220°C for 10 minutes<br />

<br />

<br />

30 minutes, total<br />

<br />

QUAIL<br />

<br />

Brown in the pan<br />

<br />

<br />

10 minutes<br />

<br />

TURKEY <br />

<br />

220°C for 40 minutes<br />

<br />

170°C for 4 hours<br />

<br />

<br />

<br />

VEAL<br />

<br />

Brown in the pan<br />

<br />

78

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