senya SYCK-G021 Manual De Instrucciones página 17

Duck (whole
fillet
Bobbin
(needles)
Poultry Palombe
Chicken
(cutlet)
Chicken
Supreme
Bar
cod
Whole
Chipiron
hulls
bream
Anchovy fillets MID
Red mullet
fillets
Trout fillets
Fish
Whole prawns MID
burbot
Mackerel
molds
clams
St-Jacques
Sardines
Salmon
Unique
Tuna
Artichoke with
pepper
Eggplant
asparagus
Swiss chard
Vegetables Carrot
Celery stalk
Mushrooms of
Paris
Courgette
Endive (small) MID-MAX
MID-MAX
MID-MAX
MID-MAX then MIN-
MID
MID-MAX
MID-MAX
MID
MID
MID
MID
MID-MIN
MID
MID
MID-MIN
MID
MID
MID
MID
MID-MAX
MID-MAX
MID-MIN
MID-MAX
MID-MAX
MID-MAX
MID-MAX
MID-MAX
MID-MAX
MID-MAX
MID-MAX
MID-MAX
8
6 min fat / 4 min flesh
1 min on each side
2 min then 2 min on
each side
2 min on each side
3 min on each side
2 minutes per side
2 minutes per side
2 minutes stirring
Opening the shells
3 minutes between MID
and MAX then 3 minutes
between MIN and MID
2 minutes per side
1 minute on the skin side 50g
2 minutes per side
2 minutes per side
3 minutes then 1
minute, stirring
3 minutes
3 minutes
Opening the shells
2 minutes per side
1 minute per side
2 minutes per side
2 minutes then 2
minutes on each side
1 minute per side
3 min on each side
2 min on each side
2 min stirring
4 min stirring
2 min on each side
2 min stirring
3 min while stirring
1 min on each side
2 min on each side
180 g
–
Filet
100 g
110 g
Tenderloin
2 cm
-
Tenderloin
500g
20g
Peeled and on
bones
Tenderloin
-
30g
-
3 cm
Peeled and on
bones
Slice of 1 cm
Quarters
1 cm slices
Quarters
-
5 mm
1 cm
Quarters
5 mm
Cut in two