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ES
Preparación Tipo Cantidades
Tiempo de cocción
y programa
Recomendaciones
Carnes - Aves
Pechugas
de pollo
Frescas enteras
6 unidades
/ 1 kg
28 min / P2
Trozos pequeños 1 kg 28 min / P2
Pechugas
de pollo
Frescas enteras 4 unidades 40 min / P2
Filetes
de pavo
Finos 600 g 30 min / P2
Solomillo
de cerdo
Fresco
2 unidades
/ 1.2 kg
55 min / P2
Entero Ponga 1 l de agua
en el recipiente al principio
Lonchas
de cordero
Frescas
3 unidades
/ 600 g
25 min / P2
Salchichas
Knack 10 unidades 15 min / P2
Humo 6 unidades 25 min / P2
Toulouse 6 unidades 35 min / P2
Pescado - Crustáceos
Filetes
de pescado
Frescos 1.2 kg 22 min / P2
Congelados 600 g 22 min / P2
Pescado entero Fresco 800 g 30 min / P2 (ej.: 2 doradas)
Mejillones Frescos 1.5 kg 23 min / P2 1.5 kg (máximo)
Gambas Congeladas 800 g 18 min / P2 Enteras y descongeladas
Vieiras Frescas 500 g 15 min / P2
La carne y los crustáceos deberán descongelarse previamente.
No apriete demasiado los alimentos en la vaporera de modo que el vapor pueda circular.
Para dar sabor a las aves, a la carne y al pescado, puede preparar adobos como mezclas a base de
hierbas, vino o salsa barbacoa o mezclas de especias.
Cocción de carnes y pescados
49


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