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Carnes – Aves
Para dar más sabor a sus carnes, no dude en mezclar especias en el aceite (paprika, curry, hierbas de Provenza,
tomillo, laurel…)
Otras verduras
TIPO CANTIDAD AÑADIDO
TIEMPO DE
C
OCCIÓN
Calabacines Frescos en laminas 750 g 1 cuchara de aceite + 15 cl de agua
25 - 35 min
Pimientos Frescos en laminas 650 g 1 cuchara de aceite + 15 cl de agua
20 - 25 min
Champiñones Frescos en cuartos 650 g 1 cuchara de aceite 12 - 15 min
Tomates Frescos en cuartos 650 g 1 cuchara de aceite + 15 cl de agua 10 - 15 min
Cebollas Frescos en rodajas 500 g 1 cuchara de aceite 15 - 25 min
TIPO CANTIDAD AÑADIDO
TIEMPO DE
COCCIÓN
Nuggets de pollo
Frescos 750 g Sin 18 - 20 min
Congelados 750 g Sin 18 - 20 min
Alitas de Pollo Frescos 4 a 6 Sin 30 - 32 min
Muslos de pollo Frescos 2 Sin 30 - 35 min
Pechugas de pollo Frescas
6 pechugas
(aprox. 750 g)
Sin 10 - 15 min
Rollitos de primavera Frescos 4 a 8 pequeños 1 cuchara de aceite 10 - 12 min
Ternera rellena Fresca 2 a 6 1 cuchara de aceite 15 - 20 min
Chuletas de cordero Frescas 2 a 6 1 cuchara de aceite 15 - 20 min
Chuletas de cerdo Frescas 2 a 4 1 cuchara de aceite 15 - 18 min
Lomo de cerdo Fresco 2 a 6 rodajas 1 cuchara de aceite 12 - 15 min
Salchichas Frescas 4 a 8 (pinchadas) Sin 10 - 12 min
Cuartos traseros
de conejo
Frescos 2 a 6 1 cuchara de aceite 15 - 20 min
Carne picada
Fresca 600 g 1 cuchara de aceite 10 - 15 min
Congelada 400 g Sin o con 1 cuchara de aceite 12 - 15 min
Albóndigas de carne Congeladas 750 g 1 cuchara de aceite 18 - 20 min
32


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