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ES17
Tartas saladas (tarta
de verdura, quiche)
2/3 190-200 35-55 Molde sobre parrilla
1-4 180-190 45-60
Nivel 4: molde sobre
parrilla
Nivel 1: molde sobre
parrilla
Volovanes, canapés
de hojaldre
3 190-200 20-30
Grasera, bandeja
pastelera
1-4 180-190 20-40
Nivel 4: bandeja sobre
parrilla
Nivel 1: grasera/bandeja
pastelera
Lasaña, pasta al
horno, canelones,
budines
3 190-200 45-55 Bandeja sobre parrilla
Cordero, ternera,
buey, cerdo 1 kg
2 180-190 80-120
Grasera o bandeja sobre
parrilla
Pollo, conejo, pato 1
kg
3 200-220 50-100
Grasera o bandeja sobre
parrilla
Pavo, oca 3 kg 2 190-200 80-130
Grasera o bandeja sobre
parrilla
Pescado al horno/en
papillote (lomo,
entero)
3 180-200 40-60
Grasera o bandeja sobre
parrilla
Verduras rellenas
(tomates, calabaci-
nes, berenjenas)
2 170-190 30-60 Bandeja sobre parrilla
Pan tostado - 5 3 (Alto) 3-6 Parrilla
Filetes, rodajas de
pescado
- 4 2 (Medio) 20-30
Nivel 4: parrilla (invierta el
alimento a mitad de la
cocción)
Nivel 3: grasera con agua
Chorizos, pinchos,
costillas, hamburgue-
sas
- 5
Medio-
Alto
15-30
Nivel 5: parrilla (invierta el
alimento a mitad de la
cocción)
Nivel 4: grasera con agua
Pollo asado 1-1,3 kg - 2
2 (Medio) 55-70
Nivel 2: parrilla (invierta el
alimento a dos tercios de
la cocción)
Nivel 1: grasera con agua
3 (Alto) 80-110
Nivel 2: asador rotativo (si
lo incluye)
Nivel 1: grasera con agua
Rosbif poco hecho
1kg
- 3 2 (Medio) 35-45
Bandeja sobre parrilla
(invierta el alimento a dos
tercios de la cocción si es
necesario)
Pierna de cordero /
cerdo
- 3 2 (Medio) 60-90
Grasera o bandeja sobre
parrilla (invierta el
alimento a dos tercios de
la cocción si es necesario)
Receta Función Pre-
calentado
Nivel (desde
la base)
Temp.
(°C)
Tiempo
(min)
Accesorios y notas
19


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