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ES
Temperaturas recomendadas para alcanzar
determinados grados de cocción:
Ternera, cordero y cerdo Poco hecho: 40 °C
Poco hecho/Medio : 56 °C
Medio: 60 °C
Medio/ Hecho: 65 °C
Hecho: 70 °C
Carne de ave Con huesos : 82 °C
Sin huesos : 64 °C
Pescados y mariscos Poco hecho: 47 °C
Poco hecho/ Medio: 56 °C
Medio: 60 °C
Verduras y hortalizas 83-87 °C
CONSEJOS DE COCCIÓN
Tenga cuidado de no llenar con demasiada agua el recipiente de cocción. El nivel
de agua debe encontrase siempre entre las marcas MIN y MAX. Los alimentos
deben estar cubiertos completamente por el agua.
Corte la carne en pequeños trozos para que quede más tierna y para disminuir
el tiempo de cocción. Para que los alimentos se cuezan al mismo tiempo, le
recomendamos cortarlos en trozos del mismo tamaño.
El proceso de cocción genera agua condensada. Esto puede provocar que el entorno del
aparato se enturbie. Levante la tapa con cuidado para que el agua condensada vuelva
de nuevo al recipiente de cocción. Durante el proceso de cocción, levante la tapa lo
menos posible para evitar que el calor se escape.
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