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98
Cochinillo
Leitão
Suckling Pig
Cochon de lait
Spanferkel
Bandeja
Bandeja
Tray
Plateau
Schale
Conejo
Coelho
Rabbit
Lapin
Kaninchen
Fiambre de carne
Fiambre de carne
Joint of Meat
Viande hachée
Fleischpastete
Bandeja
Bandeja
Tray
Plateau
Schale
Molde
Forma
Casserole dish
Moule
Form
Lomo a la Sal
Lombo no sal
Salted Pork Loin
Echine au sel
Lendenstück mit Salz
Bandeja
Bandeja
Tray
Plateau
Schale
Pollo
Frango
Chicken
Poulet
Hähnchen
Bandeja
Bandeja
Tray
Plateau
Schale
Roast-Beef
Rost-Beef
Roast-beef
Rosbif
Roastbeef
Bandeja
Bandeja
Tray
Plateau
Schale
Cordero
Borrego
Lamb
Mouton
Lamm
Bandeja
Bandeja
Tray
Plateau
Schale
1,5
180-200
190-210
170-190
170-190
190-210
190-210
60-65
190-210 75-85
23 170-190 65-75
180-200 80-85
1,5 3
160-180 45-50
170-190 45-50
170-190 35-40
50-55
1,5 3 170-190 45-50
180-200 50-55
35-40
3160-180 30-35
170-190 30-35
40-45
13 160-180 30-35
170-190 30-35
50-55
1,5 3
170-190 45-50
170-190 45-50
170-190 40-45
35-40
13 170-190 30-35
180-200 35-40
CARNES
CARNES
MEAT
VIANDES
FLEISCHGERICHTE
Peso
Peso
Weight
Poids
Gewicht
(Kg)
Altura
Posição
Tray Position
Position
Stellung
Función
Função
Cooking
Mode
Fonction
Funktion
Temperat.
Temperat.
Temperat.
Températ.
Temperat.
(
0
C)
Tiempo
Tempo
Time
Temps
Zeit
(min)
Recipiente
Recipiente
Receptacle
Récipient
Gefäß
Solomillo en Hojaldre
Lombo em Folhado
Fillet Steak Pastry
Feuilleté d’Aloyau
Lendenstück im
Blätterteig
Bandeja
Bandeja
Tray
Plateau
Schale
Brochetas
Espetadas
Brochettes
Brochettes
Medaillons
Salchichas
Salsichas
Sausages
Saucisse
Würstchen
Parrilla
Grelha
Grid
Grille
Rost
Parrilla
Grelha
Grid
Grille
Rost
Hamburguesas
Hamburguers
Hamburguers
Hamburger
Hamburger
Parrilla
Grelha
Grid
Grille
Rost
180-200 35-40
13 160-180 30-35
160-180 30-35
0,5 4 190-210 5-10
0,5 4 180-200
5-10
CARNES
CARNES
MEAT
VIANDES
FLEISCHGERICHTE
Peso
Peso
Weight
Poids
Gewicht
(Kg)
Altura
Posição
Tray Position
Position
Stellung
Función
Função
Cooking
Mode
Fonction
Funktion
Temperat.
Temperat.
Temperat.
Températ.
Temperat.
(
0
C)
Tiempo
Tempo
Time
Temps
Zeit
(min)
Recipiente
Recipiente
Receptacle
Récipient
Gefäß
0,5 4 180-200 15-20
*
*
*
*
*
* Se recomienda colocar la pieza de carne sobre la parrilla y la bandeja por debajo, para el
escurrido de jugos o grasa.
* Recomenda-se colocar a porção de carne sobre a grelha com a bandeja por baixo, para
recolher os molhos ou gorduras.
* It is recommended to put the piece of meat on a grid with a tray beneath to collect the stock
and juices.
* Il est recommandé de placer la pièce de viande sur la grille et la lèchefrite en-dessous pour
recueillir les jus de cuisson ou la graisse.
* Es wird empfohlen, das Stück auf den Rost zu legen und die Auffangschale darunter
einzusetzen, um Bratensaft und Fett aufzufangen.
15


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