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Sometidos a un riguroso control en nuestro estudio de cocina es
61
Carne de ternera
Nota: Dar la vuelta al asado o la pierna de ternera una
vez transcurrida la mitad del tiempo. Para finalizar, dejar
reposar aprox. 10 minutos.
Carne de cerdo
Notas
Dar la vuelta al asado de magro de cerdo y al asado
con corteza una vez transcurrida la mitad del
tiempo. Para finalizar, dejar reposar
aprox. 10 minutos.
Colocar el asado con la corteza hacia arriba en el
recipiente. Cortar la corteza. No dar la vuelta al
asado. Para finalizar, dejar reposar
aprox. 10 minutos.
No dar la vuelta a los filetes de cerdo ni a las
chuletas de Sajonia. Para finalizar, dejar reposar
aprox. 5 minutos.
Dar la vuelta al filete de pescuezo una vez
transcurridos Z del tiempo.
Cordero
Nota: Dar la vuelta a la pierna de cordero una vez
transcurrida la mitad del tiempo.
Carne de ternera Accesorios Tipo de ca-
lentamien-
to
Temperatura °C Potencia del microon-
das en vatios
Duración en minutos
Asado de ternera, aprox. 1 kg Recipiente cerrado 3 180-200 - 110-130
Pierna de ternera,
aprox. 1,5 kg
Recipiente cerrado 3 200-220 - 120-130
Carne de cerdo Accesorios Tipo ca-
lenta-
miento
Temperatura °C,
nivel de grill
Potencia del mi-
croondas en vatios
Duración en minutos
Asado sin corteza
(p.ej. cabezada), aprox. 750 g*
recipiente con tapa 4 220-230 180 40-50
Asado con corteza de tocino
(p.ej. espaldilla) aprox. 1,5 kg*
recipiente sin tapa 3 190-210 - 130-150
Lomo de cerdo, aprox. 500 g* recipiente con tapa 4 220-230 90 25-30
Asado de cerdo magro, aprox. 1 kg* recipiente con tapa 4 210-230 90 60-80
Lacón con hueso, aprox. 1 kg* recipiente sin tapa - - 360 45-45
Filete de pescuezo 2 cm de grosor** š 3 - Lado 1: aprox. 15-20
Lado 2: aprox. 10-15
* Parrilla inferior
** Parrilla superior
Carne de cordero Accesorios Tipo de
calenta-
miento
Temperatura °C Potencia del mi-
croondas en vatios
Duración en minutos
Lomo de cordero con hueso,
aprox. 1 kg
Recipiente sin tapa 3 210-230 - 40-50
Pierna de cordero sin hueso, medio
hecho, aprox. 1,5 kg
Recipiente cerrado 4 190-210 - 90-95
61


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