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Añadir entre 50 y 100 ml de líquido al asado de carne
picada.
Dejar reposar el asado durante 10 minutos tras finalizar el
programa.
Pescado
Notas
Pescado entero, fresco:
añadir entre 1 y 3 cucharadas de agua o zumo de limón.
Filete de pescado, fresco:
añadir entre 1 y 3 cucharadas de agua o zumo de limón.
Aros de calamar empanados, congelados:
deben ser aptos para la preparación en el horno.
Asado de carne picada y cocido
Nota: Añadir entre 50 y 100 ml de líquido al asado de carne
picada.
Grupo de programas
Programa
Alimentos adecuados Margen de peso
en kg
Recipiente / accesorio, altura de inserción
Carne de vacuno
Estofado, fresco** 0,80 - 2,00 Recipiente alto con tapa, parrilla, altura 1
Roastbeef, medio hecho* Roastbeef de 5 - 6 cm de
grosor
0,80 - 2,00 recipiente sin tapa, parrilla, altura 1
Roastbeef, poco hecho* Roastbeef de 5 - 6 cm de
grosor
0,80 - 2,00 recipiente sin tapa, parrilla, altura 1
Asado de carne picada aprox. 8 cm de grosor 0,80 - 1,50 recipiente con tapa, parrilla, altura 1
Rollitos de carne 0,50 - 3,00 Recipiente alto con tapa, parrilla, altura 1
Carne de ternera
Asado, fresco* Contramuslo, nuez 0,80 - 2,00 recipiente con tapa, parrilla, altura 1
Pierna con hueso, fresca 0,80 - 3,00 recipiente con tapa, parrilla, altura 1
Ossobuco 0,80 - 3,00 recipiente con tapa, parrilla, altura 1
Carne de cerdo
Carrillada, fresca, sin hueso*** 0,80 - 2,00 recipiente con tapa, parrilla, altura 1
Carrillada, fresca, con hueso* 0,80 - 2,50 recipiente con tapa, parrilla, altura 1
Asado con corteza, fresco 0,80 - 2,00 recipiente con tapa, parrilla, altura 1
Asado de carne picada aprox. 8 cm de grosor 0,80 - 1,50 recipiente con tapa, parrilla, altura 1
Carne enrollada, fresca* 1,00 - 3,00 recipiente con tapa, parrilla, altura 1
Carne de cordero
Pierna, fresca, sin hueso, medio
hecha*
0,80 - 2,00 recipiente con tapa, parrilla, altura 1
Pierna, fresca, con hueso, hecha* 0,80 - 2,00 recipiente con tapa, parrilla, altura 1
Asado de carne picada aprox. 8 cm de grosor 0,80 - 1,50 recipiente con tapa, parrilla, altura 1
Carne de caza
Asado de ciervo, fresco* 0,50 - 3,00 Recipiente alto con tapa, parrilla, altura 1
Pierna de corzo, sin hueso,
fresca***
0,50 - 2,50 Recipiente alto con tapa, parrilla, altura 1
Pata de liebre, con hueso, fresca*** 0,50 - 1,50 Recipiente alto con tapa, parrilla, altura 1
Asado de jabalí, fresco*** 0,50 - 2,50 recipiente alto con tapa, parrilla, altura 1
Conejo, fresco 0,50 - 2,00 Recipiente alto con tapa, parrilla, altura 1
* Señal para dar la vuelta transcurrida aprox. la mitad del tiempo
** Señal para dar la vuelta tras
Y y Z del tiempo.
***Señal para dar la vuelta tras
Z del tiempo.
Grupo de programas
Programa
Margen de peso en kg Recipiente / accesorio, altura de inserción
rehogar pescado entero fresco 0,30 - 1,10 recipiente con tapa, parrilla, altura 1
Rehogar filete de pescado fresco 0,20 - 1,00 recipiente con tapa, parrilla, altura 1
Varitas de pescado* 0,20 - 0,90 Bandeja universal, altura 2
Aros de calamares, congelados* 0,20 - 0,50 Bandeja universal, altura 2
* Señal para dar la vuelta tras
Z del tiempo.
26


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