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Consejos y sugerencias
Asado, veteado sin corteza de tocino, p. ej., cabezada
(1,5 kg)
1 160 - 170 100 - 130 2 190 - 210
Asado, veteado sin corteza de tocino, p. ej., cabezada
(2,5 kg)
1 160 - 170 120 - 150 2 180 - 200
Asado magro (1 kg) 1 170 - 180 70 - 90 2 180 - 200
Asado magro (2 kg) 1 170 - 180 80 - 100 2 180 - 200
Vacuno
Solomillo, medio hecho (1 kg) 1 180 - 190 45 - 65 2 200 - 220
Rostbeef, poco hecho (1,5 kg) 1 180 - 190 30 - 45 2 200 - 220
Estofado (1,5 kg)** 1 170 - 180 120 - 150 2 200 - 220
Estofado (2,5 kg)** 1 170 - 180 150 - 180 2 190 - 210
Ternera
Asado o pecho de ternera (1,5 kg) 1 160 - 170 90 - 120 2 180 - 200
Asado o pecho de ternera (2,5 kg) 1 160 - 170 120 - 150 2 170 - 190
Pierna 1 160 - 170 100 - 130 2 190 - 210
Cordero
Pierna sin hueso 1 180 - 190 70 - 110 2 200 - 220
Espaldilla con hueso 1 180 - 190* 40 - 50 2 200 - 220*
Espaldilla sin hueso 1 180 - 190* 30 - 40 2 200 - 220*
Ave
Pollo, entero (1 kg) 1 170 - 180 60 - 70 2 200 - 220
Pato, entero (2 3 kg) 1 150 - 160 90 - 120 2 190 - 210
Ganso, entero (3 4 kg) 1 150 - 160 130 - 180 2*** 180 - 200
Carne de caza
Asado o pierna de corzo sin hueso (1,5 kg) 1 160 - 170 90 - 120 2 190 - 210
Asado de jabalí (1,5 kg) 1 160 - 170 120 - 140 2 190 - 210
Asado de ciervo (1,5 kg) 1 160 - 170 100 - 120 2 190 - 210
Conejo 1 160 - 170 70 - 80 2 180 - 200
Pescado
Pescado, entero (300 g) 1 160 - 170 30 - 40 2 180 - 200
Pescado, entero (700 g) 1 160 - 170 40 - 50 2 180 - 200
CircoTherm® aire
caliente
3
Calor superior/
inferior
%
Alimentos para asar Altura de
inserción
Tempera-
tura en °C
Tiempo de asado
en minutos
Altura de
inserción
Tempera-
tura en °C
* Precalentar el horno
** Estofar con tapa
*** Utilizar la altura de inserción 1 para alimentos altos
Corteza demasiado gruesa y/o asado
demasiado seco
Disminuir la temperatura o reducir el tiempo de asado.
Comprobar la altura de inserción.
Corteza demasiado fina Aumentar la temperatura o encender el grill hacia el final del tiempo de asado.
La carne está cruda por dentro Retirar los accesorios no necesarios del compartimento de cocción.
Prolongar el tiempo de asado.
Comprobar la temperatura interior del asado con ayuda de un termómetro de carne.
El vapor de agua del compartimento de
cocción se condensa en la puerta del
aparato
El vapor de agua se seca durante el funcionamiento del aparato. En caso de mucho
vapor de agua se puede abrir con cuidado la puerta del horno de forma breve para
reducir el vapor de agua con mayor rapidez.
21


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