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Sometidos a un riguroso control en nuestro estudio de cocina es
85
Carne en trozos o filetes
de res, cerdo o ternera
Recipiente
abierto
0200 g 1
2
180
90
5
4- 6
Al dar la vuelta, sepa-
rar los trozos de carne
unos de otros.
500 g 1
2
180
90
10
5- 10
800 g 1
2
180
90
10
10- 15
Carne picada, variada Recipiente
abierto
0200 g 1 90 15 Congelar preferible-
mente en plano. Mien-
tras se descongela, dar
la vuelta varias veces y
retirar la carne ya des-
congelada.
500 g 1
2
180
90
5
10- 15
800 g 1
2
180
90
10
15- 20
Ave o trozos de ave Recipiente
abierto
0600 g 1
2
180
90
5
10- 15 Dar la vuelta de vez en
cuando. Retirar el
líquido resultante de la
descongelación.
1200 g 1
2
180
90
10
20- 25
Pato Recipiente
abierto
02000 g 1
2
180
90
20
30- 40
Dar la vuelta varias
veces. Retirar el líquido
resultante de la des-
congelación.
Ganso Recipiente
abierto
04500 g 1
2
180
90
30
60- 80
Dar la vuelta cada
20minutos. Retirar el
líquido resultante de la
descongelación.
Filetes, rodajas o ven-
tresca de pescado
Recipiente
abierto
0400 g 1
2
180
90
5
10- 15
Separar las partes des-
congeladas.
Pescado entero Recipiente
abierto
0300 g 1
2
180
90
3
10- 15
Dar la vuelta de vez en
cuando.
600 g 1
2
180
90
8
15- 25
Verduras, p. ej., guisan-
tes
Recipiente
abierto
0300 g 1 180 10- 15 Remover con cuidado
de vez en cuando.
600 g 1
2
180
90
10
9- 15
Fruta, p. ej., frambuesas Recipiente
abierto
0300 g 1 180 7- 10 Remover con cuidado
de vez en cuando y
separar las partes des-
congeladas.
500 g 1
2
180
90
8
5- 10
Descongelar mantequi-
lla
Recipiente
abierto
0125 g 1 90 6- 8 Retirar todo el emba-
laje.
250 g 1
2
180
90
2
3- 5
Pan, entero Recipiente
abierto
0500 g 1
2
180
90
3
10- 15
Dar la vuelta de vez en
cuando.
1000 g 1
2
180
90
5
15- 25
Bizcocho seco, p. ej.,
pasteles de masa de biz-
cocho
Recipiente
abierto
0500 g 1 90 10- 15 Separar las porciones
del bizcocho. Solo para
bizcochos sin gla-
seado, nata o crema.
750 g 1
2
180
90
3
10- 15
Bizcochos jugosos,
p. ej., bizcochos de fruta
o de requesón
Recipiente
abierto
0500 g 1
2
180
90
5
15- 25
Solo para bizcochos
sin glaseado, nata o
gelatina.
750 g 1
2
180
90
7
15- 25
Plato Recipien-
tes
Altura de
inserción
Tipo de ca-
lentamiento
Peso Pasos Nivel de potencia
del microondas
Duración
en min
Notas
85


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