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ES12
Lasaña, pasta al horno,
canelones, budines
3 200 45-65
Grasera o bandeja sobre
rejilla
Cordero, ternera,
buey, cerdo (1 kg)
3 200 80-110
Grasera o bandeja sobre
rejilla
Pollo, conejo, pato
(1 kg)
3 200 50-100
Grasera o bandeja sobre
rejilla
Pavo, oca (3 kg) 2 200 80-130
Grasera o bandeja sobre
rejilla
Pescado al horno / en
papillote (lomos,
entero)
3 175-200 40-60
Grasera o bandeja sobre
rejilla
Verduras rellenas
(tomates, calabacines,
berenjenas)
2 175-200 50-60 Bandeja sobre rejilla
Tostadas 5 200 3-5 Rejilla
Filetes de pescado, de
carne
5 200 20-30
Nivel 4: Rejilla (darle la vuelta
al alimento a mitad de
cocción)
Nivel 3: Grasera con agua
Embutidos, brochetas,
costillas, hamburgue-
sas
5 200 30-40
Nivel 5: rejilla (dar la vuelta al
alimento a mitad de la
cocción)
Nivel 4: Grasera con agua
Pollo asado (1-1,3 kg) - 2 200 55-70
Nivel 2: rejilla (invierta en el
segundo tercio de la cocción
si es necesario)
Nivel 1: Grasera con agua
Pollo asado (1-1,3 kg) - 2 200 60-80
Nivel 2: Asador giratorio (si lo
hay)
Nivel 1: Grasera con agua
Asado de ternera poco
hecho (1 kg)
- 3 200 35-45
Bandeja sobre rejilla (dar la
vuelta al alimento en el
segundo tercio de la
cocción, si es necesario)
Pierna de cordero,
cerdo
- 3 200 60-90
Grasera o bandeja sobre
rejilla (dar la vuelta al
alimento en el segundo
tercio de la cocción, si es
necesario)
Patatas asadas - 3 200 45-55
Grasera, bandeja pastelera
(dar la vuelta a los alimentos
en el segundo tercio de la
cocción, si es necesario)
Verduras gratinadas - 3 200 20-30 Bandeja sobre rejilla
Lasañas y carnes 1-4 200 50-100*
Nivel 4: Bandeja sobre rejilla
Nivel 1: Grasera o bandeja
sobre rejilla
Receta Función Preca-
lentado
Nivel
(desde
abajo)
Temp.
(°C)
Tiempo
(min)
Accesorios y notas
12


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