Prodotti
Forni professionali
Combinati
Cottura accelerata
Convezione con umidità
Convezione
Nazione/Regione
Afghanistan
Åland Islands
Albania
Algeria / الجزائر
Andorra
Angola
Anguilla
Antarctica
Antigua and Barbuda
Argentina
Armenia / Армения
Aruba
Australia
Austria
Azerbaijan / Азербайджан
Bahamas
Bahrain / البحرين
Bangladesh
Barbados
Belarus / Беларусь
Belgium
Belize
Benin
Bermuda
Bhutan
Bolivia
Bonaire, Sint Eustatius and Saba
Bosnia and Herzegovina
Botswana
Bouvet Island
Brazil
British Indian Ocean Territory
Brunei
Bulgaria
Burkina Faso
Burundi
Cambodia
Cameroon
Canada
Cape Verde
Cayman Islands
Central African Republic
Chad / تشاد
Chile
China / 中国
Christmas Island
Cocos (Keeling) Islands
Colombia
Comoros
Congo
Cook Islands
Costa Rica
Croatia
Cuba
Curaçao
Cyprus
Czech Republic
Democratic Republic of the Congo
Denmark
Djibouti / جيبوتي
Dominica
Dominican Republic
East Timor
Ecuador
Egypt / مصر
El Salvador
Equatorial Guinea
Eritrea
Estonia
Eswatini
Ethiopia
Falkland Islands (Malvinas)
Faroe Islands
Fiji
Finland
France
French Guiana
French Polynesia
French Southern Territories
Gabon
Gambia
Georgia
Germany
Ghana
Gibraltar
Greece
Greenland
Grenada
Guadeloupe
Guatemala
Guernsey
Guinea
Guinea-Bissau
Guyana
Haiti
Heard Island and McDonald Islands
Holy See (Vatican City State)
Honduras
Hong Kong / 香港
Hungary
Iceland
India
Indonesia
Iraq / العراق
Ireland
Isle of Man
Israel
Italy
Ivory Coast
Jamaica
Japan
Jersey
Jordan / الأردن
Kazakhstan / Казахстан
Kenya
Kiribati
Kosovo
Kuwait / الكويت
Kyrgyzstan / Кыргызстан
Laos
Latvia
Lebanon / لبنان
Lesotho
Liberia
Libya / ليبيا
Liechtenstein
Lithuania
Luxembourg
Macau / 澳门
Madagascar
Malawi
Malaysia / 马来西亚
Maldives
Mali
Malta
Martinique
Mauritania / موريتانيا
Mauritius
Mayotte
Mexico
Moldova / Молдова
Monaco
Mongolia
Montenegro
Montserrat
Morocco / المغرب
Mozambique
Myanmar
Namibia
Nauru
Nepal
Netherlands
New Caledonia
New Zealand
Nicaragua
Niger
Nigeria
Niue
Norfolk Island
North Macedonia
Norway
Oman / عمان
Pakistan
Palestine / فلسطين
Panama
Papua New Guinea
Paraguay
Peru
Philippines
Pitcairn
Poland
Portugal
Puerto Rico
Qatar / قطر
Reunion
Romania
Russia / Россия
Rwanda
Saint Helena, Ascension and Tristan da Cunha
Saint Kitts and Nevis
Saint Lucia
Saint Maarten (Dutch part)
Saint Martin (French part)
Saint Pierre and Miquelon
Saint Vincent and the Grenadines
Saint-Barthélemy
Samoa
San Marino
São Tomé and Príncipe
Saudi Arabia / السعودية
Senegal
Serbia
Seychelles
Sierra Leone
Singapore / 新加坡
Slovakia
Slovenia
Solomon Islands
Somalia / الصومال
South Africa
South Georgia and the South Sandwich Islands
South Korea / 대한민국
South Sudan / جنوب السودان
Spain
Sri Lanka
Sudan / السودان
Suriname
Svalbard and Jan Mayen
Sweden
Switzerland
Syria / سوريا
Taiwan / 台湾
Tajikistan
Tanzania
Thailand
Togo
Tokelau
Tonga
Trinidad and Tobago
Tunisia / تونس
Turkey
Turkmenistan
Turks and Caicos Islands
Tuvalu
U.S. Virgin Islands
Uganda
Ukraine
United Arab Emirates / الإمارات العربية المتحدة
United Kingdom
United States
Uruguay
Uzbekistan / Узбекистан
Vanuatu
Venezuela
Vietnam
Wallis and Futuna
Western Sahara / الصحراء الغربية
Yemen / اليمن
Zambia
Zimbabwe
Lingua
Pelle croccante con un interno morbido... La porchetta
Tempo di esecuzione: 60 min circa (cottura notturna esclusa)
Affettata per impreziosire un panino gourmet o tagliata al coltello per essere degustata come secondo piatto, la porchetta regala una straordinaria esplosione di profumi e sapori.
Ingredienti
4.5 kg pancia di maiale
2 kg lonza
senape
rosmarino
timo
olio evo; sale e pepe
Ingredienti farcitura
scamorza affumicata
peperoni saltati
cipolla semi-caramellata
2 kg lonza
senape
rosmarino
timo
olio evo; sale e pepe
Ingredienti farcitura
scamorza affumicata
peperoni saltati
cipolla semi-caramellata
Programma
COTTURA PORCHETTA
(step 1) 12 minuti - 160°C - 100% vapore - ventola 4
(step 2) sonda 35°C - 60°C - 30% vapore - ventola 2
(step 3) sonda 60°C - 75°C - 30% vapore - ventola 2
(step 4) sonda 69°C - 80°C - 30% vapore - ventola 2
CRACKLING PELLE
20 minuti - 210°C - 100% estrazione - ventola 4
(step 1) 12 minuti - 160°C - 100% vapore - ventola 4
(step 2) sonda 35°C - 60°C - 30% vapore - ventola 2
(step 3) sonda 60°C - 75°C - 30% vapore - ventola 2
(step 4) sonda 69°C - 80°C - 30% vapore - ventola 2
CRACKLING PELLE
20 minuti - 210°C - 100% estrazione - ventola 4
INVIA LA RICETTA DIRETTAMENTE AL TUO FORNO!
Accessori utilizzati nel video
Potrebbero interessarti anche...
SCOPRI TUTTE LE COMBINAZIONI DISPONIBILI
NewsletterRimani aggiornato sui progetti, notizie ed eventi.
ISCRIVITI