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es Relación de modelos y datos técnicos
Programa Ajustes Tiempo
(sin función de
presión de vapor)
Alimentos Cantidad
recomendada
(máxima)
Sous-vide
1)
medio, 65°C
2)
80 min lete de ternera, 2 cm
medio, 65°C
2)
90 min lete de ternera, 3 cm
medio, 65°C
2)
100 min lete de ternera, 4 cm
medio, 65°C 70 min pescado (salmón), 2 cm
medio, 65°C 80 min pescado (salmón), 3 cm
medio, 65°C 90 min pescado (salmón), 4 cm
medio, 65°C 70 min ave (pechuga de pollo), 2 cm
medio, 65°C 80 min ave (pechuga de pollo), 3 cm
medio, 65°C 90 min ave (pechuga de pollo), 4 cm
largo, 85°C 60 min espárragos 1000 g
largo, 85°C 80 min patatas 800 g
largo, 85°C 100 min tubérculos 800 g
1) En la cocción sous-vide deben cumplirse medidas especiales de higiene. ¡Es imprescindible observar
las indicaciones de seguridad y las recomendaciones de elaboración! X «Cocción sous-vide», véase la
página 71
2) Niveles de cocinado para  lete de ternera: 60°C = poco hecho/rare; 65°C = medio;
70°C = muy hecho/well done
Relación de modelos y datos técnicos
MUC68... MUC88...
G G
G G
Espacios de memoria individuales 2 2
Volumen nominal 5 l 5 l
Capacidad máxima sin función de presión de vapor 4 l 4 l
Capacidad máxima con función de presión de vapor 3,3 l 3,3 l
Rango de temperatura 40-160 °C 40-160 °C
Presión de trabajo 80 kPa 80 kPa
Presión de seguridad 150 kPa 150 kPa
Conexión eléctrica (tensión – frecuencia) 220-240 V~ 50/60 Hz 220-240 V~ 50/60 Hz
Potencia de la calefacción 1050 W 1200 W
Inducción
G
Longitud del cable de alimentación 1,5 m 1,5 m
Peso, vacío 5,8 kg 6,5 kg
MUC6_MUC8_EU1_8001027216.indb 87 15.03.2016 15:30:45
87


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