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Carne de buey
Notas
Dar la vuelta al estofado de buey una vez transcurridos Y y
Z del tiempo. Para finalizar, dejar reposar aprox. 10 minutos.
Dar la vuelta al filete de buey y al roastbeef una vez
transcurrida la mitad del tiempo. Para finalizar, dejar reposar
aprox. 10 minutos.
Dar la vuelta a los filetes una vez transcurrido Z del tiempo.
%Calor superior/inferior
(Grill, superficie amplia
Carne de ternera
Nota: Dar la vuelta al asado y la pierna de ternera una vez
transcurrida la mitad del tiempo. Para finalizar, dejar reposar
aprox. 10 minutos.
%Calor superior/inferior
4Grill con circulación de aire
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 con la tocineta hacia arriba en el horno.
Cortar la tocineta. No dar la vuelta al asado. 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.
4Grill con circulación de aire
%Calor superior/inferior
(Grill, superficie amplia
Carne de buey Peso Accesorios Altura Tipo
calen-
tam.
Temperatura °C,
nivel de grill
Tiempo en minutos
Estofado de buey aprox. 1 kg Recipiente con tapa,
parrilla
1
%
190-210 120-140
aprox. 1,5 kg Recipiente con tapa,
parrilla
1
%
180-200 140-160
aprox. 2 g Recipiente con tapa,
parrilla
1
%
170-190 160-180
Filete de buey, mediano aprox. 1 kg Recipiente con tapa,
parrilla
1
%
170-190 60-70
aprox. 1,5 kg Recipiente con tapa,
parrilla
1
%
160-180 80-90
Rostbeef mediano aprox. 1 kg Recipiente sin tapa,
parrilla
1
%
280-300 40-50
Filetes medio hechos, 3 cm
de grosor
Bandeja universal +
Parrilla
1
3
(
3 Primera cara: aprox.
10-15
Segunda cara: aprox.
5-10
Carne de ternera Peso Accesorios Altura Tipo
calentam.
Temperatura °C Tiempo en minu-
tos
Asado de ternera aprox. 1 kg Recipiente con tapa, parrilla 1
%
190-210 120-130
aprox. 1,5 kg Recipiente con tapa, parrilla 1
%
180-200 130-140
aprox. 2 g Recipiente con tapa, parrilla 1
%
170-190 150-160
Pierna de ternera aprox. 1,5 kg Recipiente con tapa, parrilla 1
4
190-200 120-130
Carne de cerdo Peso Accesorios Altura Tipo
calen-
tam.
Temperatura
°C, nivel de grill
Tiempo en minutos
Asado sin corteza
(p. ej., cabezada)
aprox. 750 g Recipiente con tapa,
parrilla
1
4
240-260 70-80
Asado con corteza de
tocino
(p. ej., paletilla)
aprox. 1,5 kg Recipiente sin tapa, parri-
lla
1
4
180-200 150
aprox. 2 kg Recipiente sin tapa, parri-
lla
1
4
170-190 180
Lomo de cerdo aprox. 500 g Recipiente con tapa,
parrilla
1
%
180-200 35-45
24


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