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H. Tabla de sistemas y tiempos de cocción
-PTUJFNQPTEFDPDDJØOTPOBUÓUVMPJOEJDBUJWPQVFEFOWBSJBSFOGVODJØOEFMBDBOUJEBEVUJMJ[BEBZEFMHSPTPSEFMPTBMJNFOUPTFMFHJEPT
* Para la carne roja, la cocción indicada es «poco hecha».
CARNE POSICIÓN
PLACA TEMPERATURA
TIEMPO DE COCCIÓN
Chuleta de buey (1kg) Cerrado Parrilla
250
210
7 minutos
entonces
8 minutos
Tournedos
Cerrado
Abierto
Parrilla
210
250
5 minutos
10 minutos
Aletas - Falda
Cerrado
Abierto
Parrilla
250
250
5 minutos
8 minutos
Entrecot - Filete
Cerrado
Abierto
Parrilla
210
250
4 minutos
8 minutos
Hamburguesa
Cerrado
Abierto
Parrilla
250
250
3 minutos
6 minutos
Brocheta de buey
Cerrado
Abierto
Parrilla
210
250
6 minutos
15 minutos
Chuleta de ternera (250g) Cerrado Parrilla 210 6 minutos
Escalope de ternera Abierto Parrilla 210 8 minutos
Brocheta de ternera Abierto Parrilla 210 15 minutos
#SPDIFUBEFIÓHBEP
Abierto
Cerrado
Plancha o
Parrilla
210
210
16 minutos
10 minutos
Riñón de ternera (entero)
Riñón de ternera (trozo)
Cerrado
Parrilla o
Plancha
180
210
12 minutos (entero)
15 minutos (trozo)
Chuleta de cerdo Cerrado Parrilla 210 6 a 7 minutos
Filete mignon de cerdo
(entero)
Cerrado Parrilla 210 12 minutos
Salchichas
Abierto
Cerrado
Parrilla
Grill
210
210
15 a 18 minutos
10 minutos
Morcilla (entera)
Cerrado
Abierto
Parrilla o
Plancha
210
12 minutos
18 minutos
Butifarra
Cerrado
Abierto
Parrilla
Parrilla
180
210
14 minutos
18 minutos
GR50EIB 13 282 2014 06 11(LOW) df 67 14 6 11 4 17
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