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Sometidos a un riguroso control en nuestro estudio de cocina es
43
carne en el compartimento de cocción de nuevo y
cocer lentamente.
Ajustes recomendados
La temperatura de la cocción lenta y el tiempo de
cocción dependerán del tamaño, espesor y calidad de
la carne. Por este motivo se indican los rangos de
ajuste.
Tipo calentam. utilizado:
Š Cocción lenta
Consejos prácticos para una cocción lenta
Plato Recipiente Altura de
inserción
Tipo de
calenta-
miento
Duración del
sofrito en
min.
Temperatu-
ra en °C
Dura-
ción, min
Ave
Pechuga de pato, 400 g Recipiente abierto 2
Š
6-8 90* 45-60
Filete de pechuga de pollo, 200 g
cada uno
Recipiente abierto 2
Š
5-7 90* 30-60
Pechuga de pavo, sin hueso, 1 kg Recipiente abierto 2
Š
8-10 90* 150-210
Carne de cerdo
Asado de solomillo de cerdo, 5-6 cm
de grosor, 1,5 kg
Recipiente abierto 2
Š
8-10 80* 210-240
Lomo de cerdo, entero Recipiente abierto 2
Š
6-8 80* 90-120
Medallones de cerdo, 4 cm de grosor Recipiente abierto 2
Š
5-7 80* 90-120
Carne de buey
Asado de vaca (p.ej. cadera), 6-7 cm
de grosor, 1,5 kg
Recipiente abierto 2
Š
8-10 80* 210-270
Filete de buey, entero, 1 kg Recipiente abierto 2
Š
4-6 80* 150-210
Roastbeef, 5-6 cm de grosor Recipiente abierto 2
Š
6-8 80* 210-270
Medallones de ternera/filete de
cadera, 4 cm de grosor
Recipiente abierto 2
Š
5-7 80* 30-60
Carne de ternera
Asado de ternera, 4-5 cm de grosor,
1,5 kg
Recipiente abierto 2
Š
8-10 80* 210-240
Asado de ternera, 10-15 cm de gro-
sor, 1,5 kg
Recipiente abierto 2
Š
8-10 80* 210-240
Filete de ternera, entero, 800 g Recipiente abierto 2
Š
5-7 80* 120-150
Medallones de ternera, 4 cm de grosor Recipiente abierto 2
Š
5-7 80* 45-90
Carne de cordero
Lomo de cordero, sin hueso, 200 g
cada pieza
Recipiente abierto 2
Š
5-7 80* 120-180
Pierna de cordero sin hueso, medio
hecho, 1 kg atado
Recipiente abierto 2
Š
6-8 80* 180-240
* precalentar
Cocción lenta de pechuga de pato. Introducir la pechuga de pato fría en la sartén y sofreír en primer lugar el lado de la piel. Tras la cocción lenta,
asar al grill entre 3 y 5 minutos hasta quedar crujiente.
La carne preparada con una cocción
lenta no está tan caliente como la
carne asada de forma normal.
Para evitar que la carne asada se enfríe rápidamente, calentar los platos y servir la salsa muy caliente.
43


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