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Hoover HSO460X Manual

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Lista de recetas de CARNE
Las modalidades
de cocción enumeradas han sido determinadas cocinando piezas de carne de 1 Kg
aproximadamente.
Plato:
Temperatura
de la cámara
de cocción
°C
Temperatura
de la sonda
para
alimentos *
°C
Tiempo de
Duración de
la Cocción
Nivel
Ciclo de
cocción
PATA DE CERD
O90 70 04
h
.20
3
PATA DE
NOVILLO
90 70 03
h
.50
3
PATA DE
TERNERA
90 68 04
h
.00
3
ASADO DE CERDO 90 72 040
h
.30 3
LOMO DE CERDO
100 75 04
h
.00 3
ENTRECOT EN SU
PUNTO
75 62 03
h
.20
3
ENTRECOT POCO
HECHO
70 55 03
h
.20 3
FILETE DE
NOVILLO EN SU
PUNTO
75 62 03
h
.20
3
FILETE DE
NOVILLO POCO
HECHO
70 57 03
h
.30
3
REDONDO DE
NOVILLO
80 65 03
h
.30
3
PECHUGA DE
PAVO
90 70 03
h
.40
3
ROSBIF
80 62 03
h
.00 3
ROSBIF POCO
HECHO
70 57 03
h
.30 3
PALETILLA DE
NOVILLO
85 70 03
h
.30
3
PALETILLA DE
TERNERA
90 72 04
h
.00
3
70
… 70 …


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