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Sometidos a un riguroso control en nuestro estudio de cocina es
51
Asado de solomillo de cerdo, 1,5 kg Recipiente abierto 2 7 220-230 - 70-80
Asado de solomillo de cerdo, 1,5 kg Recipiente abierto 2 < 170-180 1 80-90
Lomo de cerdo, 400 g Parrilla 3 7 220-230 - 20-25
Lomo de cerdo, 400 g Recipiente abierto 3 7 210-220* 1 25-30
Lomo de cerdo, 400 g Recipiente para cocción al vapor 3 S 100 - 18-20
Lacón con hueso, 1 kg (con un poco
de agua añadida)
Recipiente tapado 2 7 210-230 - 70-90
Lacón con hueso, 1 kg Recipiente abierto 2 < 160-170 1 70-80
Bistecs de cerdo, 2 cm de grosor Parrilla 5 ( 2 - 16-20
Medallones de cerdo, 3 cm de grosor
(precalentar 5 min.)
Parrilla 5 ( 3* - 8-12
Carne de buey
Filete de buey, medio hecho, 1 kg Parrilla 2 7 210-220 - 40-50
Filete de buey, medio hecho, 1 kg Recipiente abierto 2 < 190-200 1 50-60
Estofado de buey, 1,5 kg Recipiente tapado 2 7 200-220 - 130-160
Estofado de buey, 1,5 kg** Recipiente abierto 2 < 150 3 30
130 2 120-150
Roastbeef, medio hecho, 1,5 kg Parrilla 2 7 220-230 - 60-70
Roastbeef, medio hecho, 1,5 kg Recipiente abierto 2 < 190-200 1 65-80
Tapilla de ternera** Recipiente abierto 2 S 95 - 120-150
Bistec, 3 cm de grosor, medio hecho Parrilla 5 ( 3 - 15-20
Hamburguesa, 3-4 cm de alta Parrilla 4 ( 3 - 25-30
Carne de ternera
Asado de ternera, 1,5 kg Recipiente abierto 2 7 160-170 - 100-120
Asado de ternera, 1,5 kg Recipiente abierto 2 < 170-180 1 90-110
Pierna ternera, 1,5 kg Recipiente abierto 2 % 200-210 - 100-120
Pierna ternera, 1,5 kg Recipiente abierto 2 < 170-180 1 100-120
Carne de cordero
Pierna de cordero sin hueso, medio
hecha
Recipiente abierto 2 7 170-190 - 50-80
Pierna de cordero sin hueso, medio
hecha
Recipiente abierto 2 7 170-180 1 80-90
Espalda de cordero con hueso*** Parrilla 2 7 180-190 - 40-50
Espalda de cordero con hueso Recipiente abierto 3 7 200-210* 1 25-30
Chuletas de cordero*** Parrilla 5 ( 3 - 12-16
Salchichas
Salchichas para asar Parrilla 4 ( 3 - 10-15
Salchichas vienesas Recipiente para cocción al vapor 3 S 80 - 14-20
Salchichas blancas Recipiente para cocción al vapor 3 S 80 - 12-20
Plato Accesorio / recipiente Altura de
inserción
Tipo de
calenta-
miento
Temperatura en
°C / nivel de grill
Intensi-
dad del
vapor
Duración
en minu-
tos
* Precalentar
** Para empezar, añadir aprox. 200 ml de líquido en el recipiente; ir rellenando el depósito de agua durante el funcionamiento
*** Quitar los tendones, cortar a lo largo del hueso sin dar la vuelta
**** Introducir la bandeja universal debajo en la altura de inserción 2
51


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Others manual(s) of Bosch HSG636BS1

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