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(Grill, superficie amplia
3Aire caliente
%Calor superior/inferior
Pescado
Nota: Cocer el pescado entero rehogado en la posición de
nado.
*Grill, superficie reducida
(Grill, superficie amplia
%Calor superior/inferior
Ave Peso Accesorios Altura Tipo
calentam.
Temperatura °C,
nivel de grill
Tiempo en minu-
tos
Pollo, entero aprox. 1,2 g Recipiente con tapa,
parrilla
1
4
230-250 70-80
Capón, entero aprox. 1,7 g Recipiente con tapa,
parrilla
1
4
230-250 80-90
Pollo, mitades de 500 g Recipiente sin tapa,
parrilla
1
4
190-210 40-50
Piezas de pollo aprox. 800 g Recipiente sin tapa,
parrilla
1
4
170-190 50-55
Piezas de pollo aprox. 1,5 kg Recipiente con tapa,
parrilla
1
4
220-240 55-65
Pechuga de pollo Recipiente sin tapa,
parrilla
1
4
200-220 45-60
Pato, entero 1,5-1,7 kg Bandeja universal 1
4
170-190 80-90
Pechuga de pato,
2piezas
de 300400 g
cada una
Parrilla +
Bandeja universal*
2
1
(
2 30-35
Ganso, entero 3-3,5 kg Bandeja universal 1
4
160-180 120-140
Pechuga de ganso,
2piezas
de 500 g Parrilla +
Bandeja universal*
2
1
4
180-200 55-65
Muslos de ganso,
4piezas
aprox. 1,5 kg Parrilla +
Bandeja universal*
2
1
4
160-180 60-70
Pavo pequeño, entero aprox. 3 g Bandeja universal 1
3
170-180 85-95
Carne de pavo enrollada aprox. 1,5 kg Recipiente con tapa,
parrilla
1
3
200-220 110-120
Pechuga de pavo aprox. 1kg Recipiente con tapa,
parrilla
1
%
200-210 80-90
Sobremuslo de pavo aprox. 1,3 g Recipiente con tapa,
parrilla
1
4
230-250 85-100
*Poner 50 ml de agua en la bandeja universal.
Pescado Peso Accesorios Altura Tipo
calen-
tam.
Temperatura °C,
nivel de grill
Tiempo en minutos
Pescado p. ej. trucha entera,
a la parrilla
aprox. 300 g Bandeja universal +
Parrilla*
1
3
*
2 Primera cara:
aprox. 15-20
Segunda cara:
aprox. 10-15
Ventresca pescado p. ej., sal-
món, a la parrilla, 3 cm de
grosor
Bandeja universal +
Parrilla*
1
3
(
3 Primera cara:
aprox. 11-13
Segunda cara:
aprox. 8-12
Pescado, entero 23 unida-
des, a la parrilla
300 g cada
una
Bandeja universal +
Parrilla*
1
3
(
2 Primera cara:
aprox. 10-15
Segunda cara:
aprox. 10-15
Pescado, entero, rehogado aprox. 1 kg Recipiente con tapa,
parrilla
1
%
170-190 50-60
aprox. 1,5 k
g
Recipiente con tapa,
parrilla
1
%
160-180 60-70
aprox. 2 kg Recipiente con tapa,
parrilla
1
%
150-170 70-80
Filete de pescado p. ej., aba-
dejo, rehogado
aprox. 800 g Recipiente con tapa,
parrilla
1
%
170-190 40-50
* Untar primero la parrilla con aceite.
26


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