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C. TABLA DE SISTEMAS Y TIEMPOS DE COCCIÓN
Los tiempos de cocción son a título indicativo, pueden variar en función de la cantidad utilizada y del grosor de los alimentos
elegidos
CARNE SELECCION MODALIDAD O TEMPERATURA TIEMPO DE COCCION
Chuleta de buey (1kg) 190°C 15 minutos
Tournedos
190°C
200°C
5 minutos
10 minutos
Aleta - Falda
190° C
200° C
5 minutos
10 minutos
Entrecot - Filete
190° C
200° C
4 minutos
10 minutos
Hamburguesa
200° C
230° C
3 minutos
8 minutos
Brocheta de buey
190° C
200° C
6 minutos
18 minutos
Chuleta de ternera 190° C 6 minutos
Escalope de ternera 220° C 8 minutos
Brocheta de ternera 200° C 18 minutos
Brocheta de hígado 200° C 18 minutos
Riñones de ternera
190° C
200° C
10 minutos ( entero)
15 minutos ( troceado)
Chuleta de cerdo 190° C 6 - 7 minutos
Lomo de cerdo 190° C 10 minutos ( entero)
Salchichas 200° C 18 - 20 minutos
Morcilla (intera)
(en rodajas)
180° C
200° C
20 minutos
5 minutos
Butifarra
150° C
200° C
15 minutos
20 minutos
Brocheta de cerdo 200° C 20 - 22 minutos
Chuletas de cordero 200° C 6 - 8 minutos
Rosbif
190° C
200° C
15 minutos
5 minutos
Chorizo 200° C 10 minutos
Brocheta de cordero 190° C 5 minutos
Magret de pato 150° C 10 minuti
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