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Para asar a fuego lento son adecuados todos los tipos de partes de carne de vaca, cerdo, ternero, cordero, venado y
aves. El tiempo de fritura y asado dependen del tamaño de la pieza de carne. Los tiempos de fritura son válidos para
la maceración en mantequilla o margarina caliente.
Limpieza
No utilizar limpiadores de alta presión ni pistolas de
vapor. Limpiar el aparato sólo cuando esté apagado.
Mando de funciones: Posición = 0.
Parte exterior del aparato
Limpiar el aparato con agua y un poco de lavavajillas.
Después, secarlo con un paño suave.
No deben utilizarse productos de limpieza abrasivos o
ácidos. Si alguno de estos productos entra en contacto
con la parte delantera del horno, lavarlo inmediatamente
con agua.
Superficies de acero inoxidable
Limpiar inmediatamente las manchas de cal, grasa y
clara de huevo, pues podría formarse corrosión debajo
de estas manchas. Utilizar agua y un poco de lavavajillas
para la limpieza. Después, secar la superficie con un
paño suave.
Aparatos con frontal de vidrio
Limpiar el frontal de vidrio con limpiacristales y un paño
suave. No utilizar un rascador para vidrio.
Placa para calentar
Limpiar la placa para calentar con agua caliente y un
poco de lavavajillas.
Plato Freír en la zona de cocción Tras la cocción en el horno
Trozos de carne pequeños
Cubitos o tiras por todas partes 1-2minutos 20-30minutos
Pequeños filetes, bistecs o rodajas por lado 1-2minutos 35-50minutos
Trozos de carne de tamaño intermedio
Solomillo (400-800g) por todas partes 4-5minutos 75-120minutos
Espalda de cordero (aprox. 450g) por lado 2-3minutos 50-60minutos
asados de carne magra (600-1000g) por todas partes 10-15minutos 120-180minutos
Trozos de carne grandes
Solomillo (a partir de 900g) por todas partes 6-8minutos 120-180minutos
Roastbeef (1,1-2kg) por todas partes 8-10minutos 210-300minutos
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