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Carne de vacuno
Notas
Dar la vuelta al estofado de vacuno una vez transcurridos Y
y
Z del tiempo. Para finalizar, dejar reposar
aprox. 10 minutos.
Dar la vuelta al filete de vacuno o al rostbeef una vez
transcurrida la mitad del tiempo. Para finalizar, dejar reposar
aprox. 10 minutos.
Dar la vuelta a los filetes una vez transcurridos Z del tiempo.
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.
Carne de cerdo
Notas
Dar la vuelta al asado de magro de cerdo y al asado con
corteza una vez transcurrida la mitad del tiempo. Para
finalizar, dejar reposar aprox. 10 minutos.
Colocar el asado con la corteza hacia arriba en el recipiente.
Cortar la corteza. 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 pescuezo una vez transcurridos Z
del tiempo.
Cordero
Nota: Dar la vuelta a la pierna de cordero una vez transcurrida
la mitad del tiempo.
Carne de vacuno Accesorios Tipo de calen-
tamiento
Temperatura °C,
nivel de grill
Potencia del micro-
ondas en vatios
Duración en minutos
Estofado de vacuno,
aprox. 1 kg
Recipiente cerrado
3
180-200 - 120-143
Filete de vacuno, medio
hecho, aprox. 1 kg
Recipiente sin tapa
4
180-200 90 30-40
Rostbeef, medio hecho,
aprox. 1 kg
Recipiente sin tapa
4
210-230 180 30-40
Bistec, medio hecho,
3 cm de grosor
Parrilla superior
(
3 - Cada lado: 10-15
Carne de ternera Accesorios Tipo de calen-
tamiento
Temperatura °C Potencia del microon-
das en vatios
Duración en minutos
Asado de ternera,
aprox. 1 kg
Recipiente
cerrado
3
180-200 - 110-130
Pierna de ternera,
aprox. 1,5 kg
Recipiente
cerrado
3
200-220 - 120-130
Carne de cerdo Accesorios Tipo de calen-
tamiento
Temperatura °C,
nivel de grill
Potencia del micro-
ondas en vatios
Duración en
minutos
Asado sin corteza
(p. ej. cabezada), aprox. 750 g*
Recipiente cerrado
4
220-230 180 40-50
Asado con corteza
(p. ej. espaldilla) aprox. 1,5 kg*
Recipiente sin tapa
3
190-210 - 130-150
Lomo de cerdo, aprox. 500 g* Recipiente cerrado
4
220-230 90 25-30
Asado de cerdo magro, aprox. 1 kg* Recipiente cerrado
4
210-230 90 60-80
Lacón con hueso, aprox. 1 kg* Recipiente sin tapa - - 360 45-45
Filete de pescuezo 2 cm de grosor**
š
3- 1ª cara:
aprox. 15-20
2ª cara:
aprox. 10-15
* Parrilla inferior
** Parrilla superior
Carne de cordero Accesorios Tipo de calen-
tamiento
Temperatura °C Potencia del micro-
ondas en vatios
Duración en
minutos
Lomo de cordero con hueso,
aprox. 1 kg
Recipiente sin tapa
3
210-230 - 40-50
Pierna de cordero sin hueso,
medio hecho, aprox. 1,5 kg
Recipiente cerrado
4
190-210 - 90-95
22


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