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Aves y carne
Ave
Carne de buey
Carne de cerdo
Salchichas
Pescado
Alimentos Cantidad Accesorios Altura Tipo de calen-
tamiento
Temperatura en °C Tiempo de coc-
ción en minu-
tos
Pechuga de pollo 0,15 kg/ud. sin agujeros 2 Cocción al
vapor
100 15 - 25
Pechuga de pato* 0,35 kg/ud. sin agujeros 2 Cocción al
vapor
100 12 - 18
* Soasar y envolver en film
Alimentos Cantidad Accesorios Altura Tipo de calen-
tamiento
Temperatura en °C Tiempo de coc-
ción en minu-
tos
Roastbeef fino, medio
hecho*
1 kg sin agujeros 2 Cocción al
vapor
100 25 - 35
Rosbif grueso, medio
hecho*
1 kg con agujeros +
sin agujeros
3
1
Cocción al
vapor
100 30 - 40
* Soasar y envolver en film
Alimentos Cantidad Accesorios Altura Tipo de calen-
tamiento
Temperatura en °C Tiempo de coc-
ción en minu-
tos
Lomo de cerdo* 0,5 kg sin agujeros 2 Cocción al
vapor
100 10 - 12
Medallones de cerdo* aprox. 3 cm de
grosor
sin agujeros 2 Cocción al
vapor
100 10 - 12
Lacón en lonchas sin agujeros 2 Cocción al
vapor
100 15 - 20
* Soasar y envolver en film
Alimentos Accesorios Altura Tipo de calen-
tamiento
Temperatura en °C Tiempo de coc-
ción en minu-
tos
Salchichas vienesas con agujeros +
sin agujeros
3
1
Cocción al
vapor
80 - 90 12 - 18
Salchichas blancas con agujeros +
sin agujeros
3
1
Cocción al
vapor
80 - 90 15 - 20
Alimentos Cantidad Accesorios Altura Tipo de calen-
tamiento
Temperatura en °C Tiempo de coc-
ción en minu-
tos
Dorada, entera 0,3 kg/ud. con agujeros +
sin agujeros
3
1
Cocción al
vapor
80 - 90 15 - 25
Filete de dorada 0,15 kg/ud. con agujeros +
sin agujeros
3
1
Cocción al
vapor
80 - 90 10 - 20
Terrina de pescado recipiente para
baño María
1,5 l
sin agujeros 2 Cocción al
vapor
70 - 80 40 - 80
Trucha, entera 0,2 kg/ud. con agujeros +
sin agujeros
3
1
Cocción al
vapor
80 - 90 12 - 15
Filete de bacalao 0,15 kg/ud. con agujeros +
sin agujeros
3
1
Cocción al
vapor
80 - 90 10 - 14
Filete de salmón 0,15 kg/ud. con agujeros +
sin agujeros
3
1
Cocción al
vapor
100 8 - 10
24


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