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Aves y carne
Colocar la parrilla y la bandeja de horno juntas en una altura. El asado listo puede dejarse reposar durante 10 minutos en el
horno de convección con función vapor apagado y cerrado. De
esta manera la carne quedará más jugosa.
La carne queda especialmente jugosa por dentro y crujiente
por fuera con el modo "Funcionamiento combinado".
Ave
Carne de buey
Alimentos Cantidad Accesorios Altura Modo de fun-
cionamiento
Temperatura en °C Tiempo de coc-
ción en minu-
tos
Pollo, entero 1,2 kg parrilla + bandeja de
horno
2 Funciona-
miento combi-
nado
180 - 190 50 - 60
Pollo, en dos mitades 0,4 kg/ud. parrilla + bandeja de
horno
2 Funciona-
miento combi-
nado
180 - 190 35 - 45
Pechuga de pollo 0,15 kg/ud. con agujeros +
Bandeja de horno
3
1
Cocción al
vapor
100 15 25
Piezas de pollo 0,12 kg/ud. parrilla + bandeja de
horno
2 Funciona-
miento combi-
nado
180 200 20 35
Pato, entero 2 kg parrilla + bandeja de
horno
2 Funciona-
miento combi-
nado
170 60 - 80
Aire caliente 210 15 - 20
Pechuga de pato* 0,35 kg/ud. parrilla + bandeja de
horno
2 Funciona-
miento combi-
nado
170 - 180 10 - 15
Carne enrollada de
pavo
1,5 kg parrilla + bandeja de
horno
2 Funciona-
miento combi-
nado
150 - 160 70 90
Pechuga de pavo 1 kg parrilla + bandeja de
horno
2 Funciona-
miento combi-
nado
150 - 160 60 - 80
* Soasar previamente
Alimentos Cantidad Accesorios Altura Modo de fun-
cionamiento
Temperatura en °C Tiempo de coc-
ción en minu-
tos
Estofado de buey* 1,5 kg parrilla + bandeja de
horno
2 Regenerar 140 - 150 100 - 140
Filete de buey, medio
hecho*
1 kg parrilla + bandeja de
horno
2 Regenerar 170 - 180 20 - 28
Roastbeef fino, medio
hecho*
1 kg parrilla + bandeja de
horno
2 Aire caliente 170 - 180 40 - 55
Rosbif fino, inglés* 1 kg parrilla + bandeja de
horno
2 Aire caliente 170 - 180 30 45
Rosbif grueso, medio
hecho*
1 kg parrilla + bandeja de
horno
2 Aire caliente 170 - 180 45 60
Rosbif grueso, inglés* 1 kg parrilla + bandeja de
horno
2 Aire caliente 170 - 180 35 50
* Soasar previamente
30


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