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Tabla: temperatura de cocción baja (valores de referencia)
Pieza
Cantidad
Asar en el plato de
cocción
Tiempo de cocción
Ternera
Muy poco hecho
1kg
2 min por cada lado
1 h
Poco hecho
1kg
3 min por cada lado
1 ¼ h
Medio
1kg
3 min por cada lado
1 ¾ h
Muy hecho
1kg
3 min por cada lado
2 ¼ - 2 ½ h
Asado de una pieza
1kg
3 min por cada lado
Poco hecho: 3 h
Medio: 4 ½ h
Novillo
Filete, entero
1kg
2 min por cada lado
1 ¾ -2 h
Solomillo, de una
pieza
1kg
3 min por cada uno de
los 4 lados
2 ¼ - 2 ½ h
Asado
1kg
3 min por cada lado
2 2 ½ h
Asado, delantero
1kg
3 min por cada lado
2 ½ h
Cerdo
Filete, entero
500-600 g
2 min por cada lado
1 ½ h
Lomo
600 -1000g
todo 10-15 min
aproximadamente
2 - 3 h
Cordero
Pierna con silla
2kg
4 min por cada lado
3 - 4 h
Filete de pierna
2kg
2 min por cada lado
¾ - 1 h
Filete
400g
2 min por cada lado
1 1 ¼ h
1) Si desea mantener la carne cocinada caliente, baje la temperatura a 60ºC.
Le recomendamos que no utilice la función de calentar durante más de una hora.
4. CAPACIDAD DE CARGA
La capacidad de carga depende del tamaño de las piezas que se introduzcan en el
cajón:
KD 91403 / KD 91404
KD 92903 / KD 92923
Servicios para 6 personas
Servicios para 12 personas
6 platos llanos de 24 cm
12 platos llanos de 24 cm
6 platos hondos de 10 cm
12 platos hondos de 10 cm
1 fuente de 19 cm
1 fuente de 19 cm
1 fuente de 17 cm
1 fuente de 17 cm
1 fuente de 32 cm
2 fuente de 32 cm
o
o
20 platos de 28 cm
40 platos de 28 cm
62


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