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Despegue los
granos con un
tenedor al final
de la cocción.
Bacalao fresco/
Merluza
Lucio
Dorada
Eglefino
Arenque
Abadejo
(negra & amarilla)
Rape
Caballa
Pescadillas/Bacalao
Raya
*En ruedas:
rodajas de pes-
cado de 2 a
3 cm. de espe-
sor (180/200g)
por persona.
Utilice sólo
productos fres-
cos.
Coloque el
pescado entero
en el recipiente
o sobre hojas de
laurel, hinojo o
cualquier otra
hierba aromáti-
ca.
Al final de la
cocción, puede
quitar la piel,
que se despega-
rá fácilmente.
Salmonetes
Salmonetes/
Lenguado
Cazón
Salmón
Atún
Trucha
entera (1 Kg.)
25 a 30 min.
13 a 15 min.
20 a 25 min.
15 min.
20 min.
15 a 20 min.
15 min.
20 min.
15 min.
25 a 30 min.
15 min.
10 min.
20 min.
15 a 20 min.
20 a 25 min.
20 a 25 min.
entero (1 Kg.)
en ruedas (180 gr.)*
entera (1 Kg.)
filetes
entero (200 gr.)
en ruedas (180 gr.)
según espesor
entera (250 gr.)
filetes
entero (200 gr.)
filetes
grandes trozos
(6 a 10 cm. de largo)
en ruedas (180/200 gr.)
en ruedas (180/200 gr.)
entera (200 gr.)
13 a 15 min.
Buey
Cerdo (solomillo)
Aves
(Pechugas)
(Pulpetas)
Salchichas
15 a 30 min.
25 min.
20 a 25 min.
25 min.
20 min.
Asado 800 gr.: 55 a 60 min.
Muslos de pollo: 35 a 40 min.
Pavo asado (pequeño): 50-60 min.
De Morteau 400 gr.
Se aconseja
dorar el pescado
en otro recipiente.
CARNES
Morcillas
10 a 15 min.
ARROZ, PASTAS,
SÉMOLA
Arroz con leche
30 min.
100 g. de arroz lavado - 20 cl de
leche - 2 cucharadas de azúcar
200 gr. (1/4 litros de agua)
Sémola
20 min.
Colocar directamente en un recipiente y cubrir con agua o leche. En efecto, el vapor
no es suficiente para saturar este tipo de alimentos que se inflan. Coloque una hoja
de papel aluminio sobre el recipiente, para evitar que el agua se cuele.
7 min.
5 a 6 min.
8 min.
Tibios: colocar directamente en la rejilla.
Cocidos:
colocar directamente en la rejilla.
Estr
ellados: partirlos en un recipiente individual,
colocarlo en la rejilla y recubrirlos con un film
para alimentos.
A partir de hue-
vos muy fres-
cos, conserva-
dos a tempera-
tura ambiente.
10 a 12 min.
Duros
TIEMPO
PREPARACIÓN
COMENTARIOS
ALIMENTOS
Independientemente
de la cantidad
°C
PESCADOS
85 °
75 °
85 °
85 °
80 °
85 °
75 °
80 °
80 °
75 °
85 °
85 °
85 °
85 °
100 °
100 °
100 °
100 °
100 °
95 °
90 °
90 °
HUEVOS
100 °
100 °
Modos de cocción
100 °
100 °
Cocotte: ver recetas detalladas.
100 °
90 °
100 °
ES
99634262_ML_A.qxd 09/12/04 11:00 Page 119
19


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