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es Sometidos a un riguroso control en nuestro estudio de cocina
62
Otros
Notas
Para finalizar, dejar reposar el asado de carne
picada durante aprox. 10 minutos.
Dar la vuelta a las salchichas una vez transcurridos
Z del tiempo.
Ave
Notas
Colocar el pollo entero o las pechugas de pollo con
la parte de la pechuga hacia abajo. Dar la vuelta
transcurridos Z del tiempo.
Colocar la pularda con la pechuga hacia abajo.
Después de 30 minutos, dar la vuelta y ajustar la
potencia del microondas a 180 vatios.
Colocar el medio pollo o las piezas de pollo con el
lado de la piel hacia arriba. No dar la vuelta.
Colocar la pechuga de pato y de ganso con el lado
de la piel hacia arriba. No dar la vuelta.
Dar la vuelta a los muslos de ganso una vez
transcurrida la mitad del tiempo. Pinchar la piel.
Colocar la pechuga o las alas de pavo con el lado
de la piel hacia abajo. Dar la vuelta transcurridos Z
del tiempo.
Pescado
Notas
Colocar el pescado entero para asar al grill, p. ej. la
trucha, en el centro de la parrilla superior.
Engrasar antes la parrilla con aceite.
Otros Accesorios Tipo ca-
lenta-
miento
Temperatura °C,
nivel de grill
Potencia del microondas
en vatios
Duración en minutos
Asado de carne picada,
aprox. 1 kg*
recipiente sin tapa 4 180-200 600 W +
180 W
-
Salchichas para asar, 4 -
6 uds.
Aprox. 150 g cada una**
- š 3 - Cada lado: 10-15
* Parrilla inferior ** Parrilla
superior
Ave Accesorios Tipo de
calenta-
miento
Temperatura °C,
nivel de grill
Potencia del mi-
croondas en vatios
Duración en
minutos
Pollo, entero, aprox. 1,2 kg Recipiente cerrado 4 220-230 360 35-45
Pularda, entera, aprox. 1,6 kg Recipiente cerrado 4 220-230 360
180
30
20-30
Pollo, por la mitad, 500 g por pieza Recipiente sin tapa 4 180-200 360 30-35
Piezas de pollo, aprox. 800 g Recipiente sin tapa 3 210-230 360 20-30
Pechuga de pollo con piel y huesos,
2 piezas, aprox. 350-450 g
Recipiente sin tapa 4 190-210 180 30-40
Pechuga de pato con piel, 2 piezas de
300-400 g cada una
Recipiente sin tapa š 3 90 20-30
Pechuga ganso, 2 piezas de 500 g cada
una
Recipiente sin tapa 4 210-230 90 25-30
Muslos de ganso, 4 piezas, aprox. 1,5 kg Recipiente sin tapa 3 210-230 180 30-40
Pechuga de pavo, aprox. 1 kg Recipiente cerrado 3 200-220 - 90-100
Contramuslos de pavo, aprox. 1,3 kg Recipiente cerrado 4 200-220 180 50-60
Pescado Accesorios Tipo de
calenta-
miento
Temperatura °C Duración en minutos
Ventresca de pescado, p. ej., salmón, 3 cm de grosor, a la
parrilla
Parrilla superior š 3 20-25
Pescado entero, 2-3 unidades de 300 g, asado al grill Parrilla superior š 3 20-30
62


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