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Carne de ternera
Nota: Dar la vuelta al asado o la pierna de ternera una vez
transcurrida la mitad del tiempo. Para finalizar, dejar reposar
aprox. 10 minutos.
Aire caliente
Carne de cerdo
Notas
Dar la vuelta al asado de magro de cerdo y al asado con
tocineta una vez transcurrida la mitad del tiempo. Para
finalizar, dejar reposar aprox. 10 minutos.
Colocar el asado en el recipiente con la corteza hacia abajo.
Cortar la tocineta. Dar la vuelta al asado una vez que haya
transcurrido aproximadamente la mitad del tiempo. Para
finalizar, dejar reposar aprox. 10 minutos.
No dar la vuelta a los filetes de cerdo ni a las chuletas de
Sajonia. Para finalizar, dejar reposar aprox. 5 minutos.
Dar la vuelta al filete de aguja una vez transcurrido Z del
tiempo.
Grill con circulación de aire
Aire caliente
šGrill
Cordero
Nota: Dar la vuelta a la pierna de cordero una vez transcurrida
la mitad del tiempo.
Aire caliente
Grill con circulación de aire
Otros
Notas
Para finalizar, dejar reposar el asado de carne picada
durante aprox. 10 minutos.
Dar la vuelta a las salchichas una vez transcurrido Z del
tiempo.
Grill con circulación de aire
šGrill
Solomillo de buey, medio hecho,
aprox. 1 kg
Recipiente sin tapa
180-200 90 30-40
Rostbeef, medio hecho,
aprox. 1 kg
Recipiente sin tapa
210-230 180 30-40
Filetes, medio hechos, 3 cm de
grosor
parrilla superior
š
3 - cada lado: aprox. 10-15
Carne de vacuno Accesorios Tipo de
calenta-
miento
Temperatura
°C, nivel de
grill
Potencia del
microondas en
vatios
Duración en minutos
Carne de ternera Accesorios Tipo de
calenta-
miento
Temperatura °C Duración en minutos
Asado de ternera, aprox. 1 kg Recipiente cerrado
180-200 110-130
Pierna de ternera, aprox. 1,5 kg Recipiente cerrado
200-220 120-130
Carne de cerdo Accesorios Tipo de
calenta-
miento
Temperatura
°C, nivel de
grill
Potencia del
microondas en
vatios
Duración en minutos
Asado sin tocineta
(p. ej., pescuezo),
aprox. 750 g
Recipiente con tapa*
220-230 180 40-50
Asado con tocineta
(p. ej., paletilla), aprox. 1,5 kg
Recipiente sin tapa*
190-210 - 130-150
Filete de cerdo, aprox. 500 g Recipiente con tapa*
220-230 90 25-30
Asado de cerdo magro,
aprox. 1 kg
Recipiente con tapa*
210-230 90 60-80
Lacón con hueso, aprox. 1 kg Recipiente sin tapa* - - 360 40-45
Filete de aguja, 2 cm de gro-
sor
š
3 - 1ª cara: aprox. 15-20
2ª cara: aprox. 10-15
* parrilla inferior
** parrilla superior
Carne de cordero y de caza Accesorios Tipo de
calenta-
miento
Temperatura °C Duración en minu-
tos
Lomo de cordero con hueso, aprox. 1 kg Recipiente sin tapa
210-230 40-50
Pierna de cordero sin hueso, medio hecho,
aprox. 1,5 kg
Recipiente cerrado
190-210 90-100
21


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