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Aves y carne
Ave
Carne de buey
Carne de cerdo
Salchichas
Pescado
Judías blancas, pasadas
por agua
1:2 sin agujeros 100 65 - 75
Couscous 1:1 sin agujeros - 100 6 - 10
Harina de escanda,
molida
1:2,5 sin agujeros - 100 15 - 20
Mijo, entero 1:2,5 sin agujeros - 100 25 - 35
Trigo, entero 1:1 sin agujeros - 100 60 - 70
Albóndigas - con agujeros +
sin agujeros
2
1
90 25 - 30
Alimentos Proporción/indicacio-
nes
Accesorios Altura Temperatura en
°C
Tiempo de coc-
ción en min
Alimentos Cantidad/peso Accesorios Altura Temperatura en
°C
Tiempo de coc-
ción en min
Pechuga de pollo 0,15 kg/ud. sin agujeros 2 100 15 - 25
Pechuga de pato* 0,35 kg/ud. sin agujeros 2 100 12 - 18
* Soasar y envolver en film
Alimentos Cantidad/peso Accesorios Altura Temperatura en
°C
Tiempo de coc-
ción en min
Roastbeef fino, medio
hecho*
1 kg sin agujeros 2 100 25 - 35
Roastbeef grueso, medio
hecho*
1 kg sin agujeros 2 100 30 - 40
* Soasar y envolver en film
Alimentos Cantidad/peso Accesorios Altura Temperatura en
°C
Tiempo de coc-
ción en min
Lomo de cerdo* 0,5 kg sin agujeros 2 100 10 - 12
Medallones de cerdo* aprox. 3 cm de grosor sin agujeros 2 100 10 - 12
Costillas de cerdo ahu-
mado*
en lonchas sin agujeros 2 100 15 - 20
* Soasar y envolver en film
Alimentos Accesorios Altura Temperatura en
°C
Tiempo de coc-
ción en min
Salchichas vienesas con agujeros +
sin agujeros
2
1
80 - 90 12 - 18
Salchichas blancas con agujeros +
sin agujeros
2
1
80 - 90 15 - 20
Alimentos Cantidad/peso Accesorios Altura Temperatura en
°C
Tiempo de coc-
ción en min
Dorada, entera 0,3 kg/ud. B. con agujeros +
sin agujeros
2
1
80 - 90 15 - 25
Filete de dorada 0,15 kg/ud. B. con agujeros +
sin agujeros
2
1
80 - 90 10 - 20
Terrina de pescado Recipiente para baño
María 1,5 l
sin agujeros 2 80 - 100 40 - 80
Trucha, entera 0,2 kg/ud. B. con agujeros +
sin agujeros
2
1
80 - 90 12 - 15
19


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