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Plato Peso Nivel/accesorio de la parrilla
16
Costillas 2 - 3 kg; utilice
2-3 costillas fi‐
nas cm
3 bandeja honda
Añada líquido para cubrir la base de un plato.
Después de la mitad del tiempo de cocción, vol‐
tee la carne.
17
Pierna de corde‐
ro con hueso
1.5 - 2 kg; 7-9
pedazos grue‐
sos cm
2; fuente de asado en la bandeja
Añada líquido. Después de la mitad del tiempo
de cocción, voltee la carne.
18
Pollo entero 1 - 1.5 kg; fres‐
co 2; 200 ml; cazuela sobre bandeja
Use sus especias favoritas. Dele la vuelta al po‐
llo a la mitad del tiempo de cocción para obtener
un dorado uniforme.
19 Medio pollo 0.5 - 0.8 kg 3; bandeja de hornear
Use sus especias favoritas.
20
Pechuga de pollo 180 - 200 g por
trozo 2 cazuela sobre parrilla
Use sus especias favoritas. Fría la carne durante
unos minutos en una sartén caliente.
21
Muslos de pollo,
frescos
- 3 bandeja de hornear
Si se marchan las patas de pollo marinadas,
ajuste la temperatura más baja y cocínelas más
tiempo.
22
Pato entero 2 - 3 kg 2 fuente de asado encendida parrilla
Use sus especias favoritas. Coloque la carne en
la fuente. Dé la vuelta al pato a la mitad del tiem‐
po de cocción.
23
Ganso entero 4 - 5 kg 2; bandeja honda
Use sus especias favoritas. Coloque la carne en
la bandeja honda. Dele la vuelta a la mitad del
tiempo de cocción.
24 Pastel de carne 1 kg 2 parrilla
Use sus especias favoritas.
25
Pescado entero,
al grill
0.5 - 1 kgpor
pescado 2 bandeja de hornear
Llene el pescado con mantequilla y utilice sus
especias y hierbas favoritas.
721/780
USO DIARIO
721


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