Cómo usar el horno.

El tamaño, peso, grosor, temperatura inicial y

el punto de cocción preferido afectarán los tiempos

de asado. Esta guía está basada en carnes a temperatura de refrigerador.

El Ministerio de Agricultura de los EE.UU. afirma: “la carne de res jugosa es popular, pero debe saberse que al cocinarla a sólo 140°F (60°C) algunos organismos que provocan intoxicación alimentaria pueden sobrevivir”. (Fuente: Safe Food Book. Your Kitchen Guide. USDA Rev.

Junio 1985.)

The oven has 5 rack positions.

Guía de asado

Alimento

Nivel de

Tipo o grosor

Posición de la

Comentarios

 

cocción

 

bandeja*

 

 

 

 

 

 

Carne de res

Jugosa

Filetes – Grosor de

E o F (los alimentos

Es difícil cocinar filetes de menos de

 

140°F (60°C)

1σ 2,5cm)

deben estar 1σ a 3σ

la 1σ(2,5 cm) de grosor y quequeden

 

 

 

[2,5 cm a 7,6 cm] del

jugosos. Se cocinan por completo

 

 

 

elemento de asado)

antes de dorarse.

 

 

 

 

Para evitar que la carna se

 

A punto

Filetes 3/4σa 1σ

E (los alimentos

 

enrosque, corte la grasa a intervalos

 

160°F (71°C)

(1,9 cm a 2,5 cm) de

deben estar de 3σ

 

de 1σ(2,5 cm).

 

 

grosor elemento de

a 4σ[7,6 cm a 10,2

 

 

 

 

 

asado)

cm] del

 

 

 

 

 

 

 

Bien cocida

Filetes – 3/4σa 1σ

D o E (los alimentos

 

 

170°F (77°C)

(1,9 cm a 2,5 cm) de

deben estar de 3σ

 

 

 

grosor o patties de

a 5σ[7,6 cm a 12,7

 

 

 

carne picada

cm] del elemento de

 

 

 

 

asado)

 

 

 

 

 

 

Pollo

 

Pechuga, sin hueso

C (los alimentos

Asar sobre el lado de la piel primero.

 

 

 

debe estar de 8σ a

 

 

 

 

9σ [20,3 cm a 22,9

 

 

 

 

cm] del elemento de

 

 

 

 

asado)

 

 

 

Pechuga, con

C (los alimentos

 

 

 

hueso

deben estar de 7σ

 

 

 

 

a 8σ[17,8 cm a 20,3

 

 

 

 

cm] del elemento de

 

 

 

 

asado)

 

 

 

 

 

 

Filetes de

 

1/2σa 1σ(1,3 cm a

D o E (los alimentos

Manipule y gire con mucho cuidado.

pescado

 

2,5 cm) de grosor

deben estar 3σ a 6σ

 

 

 

 

[7,6 cm a 15,2 cm]

 

 

 

 

delelemento de

 

 

 

 

asado)

 

 

 

 

 

 

Chuletas de

Bien cocida

3/4σ(1,9 cm) de

D (los alimentos

Para evitar que la carnase enrosque,

cerdo

170°F (77°C)

grosor

deben estar de 6σ a

corte la grasa a intervalos de 1σ(2,5

 

 

 

7σ[15,2 cm a 17,8

cm).

 

 

 

cm] del elemento de

 

 

 

 

asado)

 

*Utilice la posición de bandeja A para el horno más pequeño con posición de 2 bandejas.

14

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Image 54
GE JB600, JBS56, JBS27SI, JBS27DI, JBS03, JBS07, JBS15, JBP61, JBP15, JBP27, JBP22, RD787, RB757, RB536, RB758 Guía de asado, Pollo

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