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Relación de modelos y datos técnicos
Programa Ajustes Duración Alimentos Cantidad
recomendada
(máxima)
Sous-vide
1)
corto, 60°C 60 min. Filete de ternera
(poco hecho / rare)
Después de
introducir los
alimentos, el
nivel de agua de
la olla no puede
sobrepasar los
3,0 L.
medio, 65°C 50 min. Fielte de ternera
(en su punto / medium)
medio, 70°C 45 min. Filete de ternera
(muy hecho / well done)
corto, 60°C 30 min. Pescado (salmón)
medio, 65°C 60 min. Ave (pechuga de pollo)
largo, 85°C 60 min. Espárragos
largo, 85°C 80 min. Patatas
largo, 85°C 100 min. Tubérculos
1) En la cocción sous-vide deben cumplirse medidas especiales de higiene. ¡Es imprescindible observar
las indicaciones de seguridad y las recomendaciones de elaboración! X „Cocción sous-vide“, véase la
página 62
Relación de modelos y datos técnicos
MUC22... MUC24... MUC28... MUC48...
G G G G
G G G
Espacios de memoria individuales 2 2 2
Capacidad máx. (litros) 4 4 4 4
Salida de vapor con ventana
G G G
Recubrimiento de la olla teflón cerámica cerámica teflón
Material de la carcasa plástico plástico metal metal
Rango de temperatura 40-160 °C 40-160 °C 40-160 °C 40-160 °C
Conexión eléctrica (tensión – frecuencia) 220-240 V~
50/60 Hz
220-240 V~
50/60 Hz
220-240 V~
50/60 Hz
220-240 V~
50/60 Hz
Potencia de calefacción 900 W 900 W 900 W 1200 W
Inducción
G
Longitud del cable de alimentación 1,5 m 1,5 m 1,5 m 1,5 m
Peso, vacío 3,7 kg 4,1 kg 4,1 kg 5,4 kg
71


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