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CARNE
Cocción convencional Aire caliente
(min)
(°C) (°C)
Paletilla de cerdo, con corteza 180 2 170 2 120 - 150
Morcillo de cerdo, 2 trozos 180 2 160 2 100 - 120
Pata de cordero 190 2 190 2 110 - 130
Pollo entero 200 2 200 2 70 - 85
Pavo entero 180 1 160 1 210 - 240
Pato entero 175 2 160 2 120 - 150
Ganso entero 175 1 160 1 150 - 200
Conejo, en trozos 190 2 175 2 60 - 80
Liebre, en trozos 190 2 175 2 150 - 200
Faisán entero 190 2 175 2 90 - 120
PESCADO
Cocción convencional Aire caliente
(min)
(°C) (°C)
Trucha / Pargo, 3 - 4 pesca‐
dos
190 2 175 2 (1 y 3) 40 - 55
Atún / Salmón, 4 - 6 filetes 190 2 175 2 (1 y 3) 35 - 60
11.3 Grill
Precaliente el horno vacío.
Use el tercer nivel.
Ajuste la temperatura a 250 °C.
GRILL
(kg) (min)
1ª cara
(min)
2ª cara
Filetes de solomillo, 4 piezas 0,8 12 - 15 12 - 14
Bistec de vaca, 4 piezas 0,6 10 - 12 6 - 8
Salchichas, 8 - 12 - 15 10 - 12
Chuletas de cerdo, 4 piezas 0,6 12 - 16 12 - 14
Pollo, medio, 2 1 30 - 35 25 - 30
Brochetas, 4 - 10 - 15 10 - 12
134 ESPAÑOL
134


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