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    Temperaturi Si Intervale Recomandate de Gatire

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    Nusa Elena
    This document provides recommended cooking temperatures and time ranges for various meats, poultry, seafood, and vegetables. It lists the food item, recommended oven temperature, estimated cooking time per 500g, and minimum internal temperature and resting time. Meats such as beef, pork, lamb, and veal should be cooked to an internal temperature of at least 63°C and rested for 3 minutes. Poultry like chicken, turkey, and duck should reach 74°C internally. Fish and seafood require cooking to 63°C. Vegetables are cooked from 230°C until tender.

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    Temperaturi Si Intervale Recomandate de Gatire

    Uploaded by

    Nusa Elena
    12 views3 pages
    This document provides recommended cooking temperatures and time ranges for various meats, poultry, seafood, and vegetables. It lists the food item, recommended oven temperature, estimated cooking time per 500g, and minimum internal temperature and resting time. Meats such as beef, pork, lamb, and veal should be cooked to an internal temperature of at least 63°C and rested for 3 minutes. Poultry like chicken, turkey, and duck should reach 74°C internally. Fish and seafood require cooking to 63°C. Vegetables are cooked from 230°C until tender.

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    Temperaturi Si Intervale Recomandate de Gatire

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    This document provides recommended cooking temperatures and time ranges for various meats, poultry, seafood, and vegetables. It lists the food item, recommended oven temperature, estimated cooking time per 500g, and minimum internal temperature and resting time. Meats such as beef, pork, lamb, and veal should be cooked to an internal temperature of at least 63°C and rested for 3 minutes. Poultry like chicken, turkey, and duck should reach 74°C internally. Fish and seafood require cooking to 63°C. Vegetables are cooked from 230°C until tender.

    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    12 views3 pages

    Temperaturi Si Intervale Recomandate de Gatire

    Uploaded by

    Nusa Elena
    This document provides recommended cooking temperatures and time ranges for various meats, poultry, seafood, and vegetables. It lists the food item, recommended oven temperature, estimated cooking time per 500g, and minimum internal temperature and resting time. Meats such as beef, pork, lamb, and veal should be cooked to an internal temperature of at least 63°C and rested for 3 minutes. Poultry like chicken, turkey, and duck should reach 74°C internally. Fish and seafood require cooking to 63°C. Vegetables are cooked from 230°C until tender.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    Temperaturi si intervale recomandate de gatire

    Tip de aliment

    Temperatura la

    Interval

    cuptor

    Temperatura
    interna minima si
    timp de odihna

    Vita (antricot cu

    163 grade C

    23-30 min/500 g

    os)
    Vita (muschi)

    Curcan

    63 grade C, cel
    putin 3 minute

    218 grade C

    163 grade C

    35/45 minute

    63 grade C, cel

    (cantitate 1-1,5 kg)

    putin 3 minute

    30 min/500 g

    74 grade C,
    verificati
    temperatura in
    profunzimea pulpei
    sau a pieptului

    Pui

    190 grade C

    20-30 min/500 g

    74 grade C,
    verificati
    temperatura in
    profunzimea pulpei
    sau a pieptului

    Rata

    190 grade C

    20 min/500 g

    74 grade C,
    verificati
    temperatura in
    profunzimea pulpei
    sau a pieptului

    Gasca

    163 grade C

    20-25 min/500 g

    74 grade C,
    verificati
    temperatura in
    profunzimea pulpei
    sau a pieptului

    Prepelita

    218 grade C

    20 min

    74 grade C,
    verificati
    temperatura in
    profunzimea pulpei
    sau a pieptului

    Miel (picior cu os)

    163 grade

    20-26 min/500 g

    C
    Porc (cotlet cu os)

    163 grade C

    63 grade C, cel
    putin 3 minute

    20-25 min/500 g

    63 grade, cel putin


    3 minute

    Porc (muschi)

    Vitel (friptura fara

    218 grade C

    163 grade C

    20-30 min/200-700

    63 grade, cel putin

    3 minute

    25-30 min/500 g

    63 grade, cel putin

    os)
    Vitel (cotlet cu os)

    3 minute
    163 grade C

    30-34 min/500 g

    63 grade, cel putin


    3 minute

    Peste

    176 grade C

    10 min/2,5 cm

    63 grade, cel putin


    3 minute

    Vanat

    180 grade C

    15 min/500 g

    71 grade, 5 minute

    Fructe de mare

    176 grade C

    8-10 min/200-700

    74 grade

    (creveti, homar,

    scoici)
    Legume

    230 grade C

    10-15 min

    230 grade C

    15-20 min

    (sparanghel,
    dovleac, broccoli,
    praz, dovlecei)
    Legume (morcovi,
    fasole verde,
    ciuperci, pastarnac)

    Legume (conopida, 230 grade

    20-30 min

    anghinare, vinete,
    ardei)
    Legume (cartofi
    noi, sfecla)

    230 grade

    30-50 min

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