
25
* ÐñïŁåñìÜíåôå ôïí öïýñíï
ÌéêñÜ êïììÜôéá øçôïý óôç ëáìáñßíá
ËïõŒÜíéŒÆ “cordon bleu“ 220-230* 3 4+1 5-8
ËïõŒÜíéŒÆ łçôÜ 220-230* 3 4+1 12-15
Óíßôóåë Þ ìðñéæüëÆ, ðÆíÝ 240-250* 3 4+1 13-15
ÌðéöôÝŒéÆ 210-220* 3 4+1 15-20
ØÜñé
ÐÝóôñïöåò, 200-250 ãñ.
ç ì߯
190-200 3 --- 20-25
4 öéëÝôÆ ðÝóôñïöÆò
(âÜñïò 200 ãñ. ôï
ŒÆŁÝíÆ)
170-180 3 --- 20-25
ÖéëÝôï łÆñéïý, ðÆíÝ
ÓõíïëéŒü âÜñïò ðåñ. 1
Œéëü)
190-200 3 --- 25-30
ÐïõëåñéêÜ
ûïôüðïõëï 150-160 2 --- 55-60
ÐÜðéÆ (2000-2500 g) 150-160 2 --- 90-120
×ÞíÆ (4500 g) 150-160 2 --- 150-180
Èåñìüò áÝñáò
Øçôü
Èåñìïêñáóßá
óå °C
ÅðéöÜíåéá
÷ñÞóçò
×ñüíïò
øçóßìáôïò
óå ëåðôÜ
1
åðßðåäï
2
åðßðåäá
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