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Carne de buey
Se recomienda utilizar roastbeef grueso.
Carne de ternera
Carne de cerdo
Cortar antes la corteza de tocino desde el centro hacia fuera. El asado con corteza crujiente queda mejor con una pieza de
carne procedente de la espaldilla.
Carne de cordero
Asado de carne picada
Pescado
Para la preparación de pescado debe engrasarse la bandeja
con agujeros.
No colocar el pescado entero, los filetes o las varitas de
pescado unos encima de otros. Indicar el peso del pescado
s pesado y, a ser posible, escoger piezas del mismo
tamo.
Programa Observación Accesorios Altura
Estofado, fresco* 1 - 1,5 kg Bandeja de horno 2
Rosbif, fresco, cocción lenta /
Rosbif, cocción media**
Peso total 1-2kg Bandeja de horno 2
Rosbif, fresco, cocción lenta /
Rosbif, inglés**
Peso total 1-2kg Bandeja de horno 2
* Es posible retrasar la hora de finalización de este programa
** Primero dorar bien la carne
Programa Observación Accesorios Altura
Asado, fresco / asado magro* 1 - 2 kg parrilla + bandeja de horno 2
Asado, fresco / asado veteado* 1 - 2 kg parrilla + bandeja de horno 2
Pechuga, rellena* 1 - 2 kg parrilla + bandeja de horno 2
* Es posible retrasar la hora de finalización de este programa
Programa Observación Accesorios Altura
Carrillada sin hueso, fresca* 1 - 2 kg parrilla + bandeja de horno 2
Asado con corteza crujiente, fresco* 0,8 - 2 kg parrilla + bandeja de horno 2
Embutido salchichas* - bandeja con agujeros +
Bandeja de horno
3
1
* Es posible retrasar la hora de finalización de este programa
Programa Observación Accesorios Altura
Pierna, fresca / sin hueso, hecho 1 - 2 kg parrilla + bandeja de horno 2
Pierna, fresca /
Sin hueso, medio hecho, cocción lenta
1-2kg Bandeja de horno 2
* Primero dorar bien la carne
Programa Observación Accesorios Altura
de carne picada fresca peso total 0,5 2kg bandeja de horno 2
Programa Observación Accesorios Altura
Cocer al vapor pescado fresco entero 0,3 - 2 kg bandeja con agujeros +
Bandeja de horno
3
1
Cocer al vapor filetes pescado / Filete pes-
cado fresco
Máx. 2,5 cm de grosor bandeja con agujeros +
Bandeja de horno
3
1
Cocer al vapor filetes pescado / Pescado,
ultracongelado
Máx. 2,5 cm de grosor bandeja con agujeros +
Bandeja de horno
3
1
Mejillones - bandeja con agujeros +
Bandeja de horno
3
1
Aros de calamar empanados, congel. 0,5 - 1,25 kg Bandeja de horno + papel de
hornear
2
Varitas pescado 0,5 - 1 kg Bandeja de horno + papel de
hornear
2
16


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