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COOKINGTABLAS DECHARTCOCINAR- TME- CARNES
ThermadorHorno ThermadorOven PODC
| RecommendedModo Cocinar | Oven | Rack | Internal | Temperature. interna | Tiempo de | Tapar los | Tiempo de | |
AlimentoFood | Temperatura Posición de |
| |||||||
Cooking Mode | Temperature | Position |
| Doneness | Cooking Time | Food Covered | StandreposoTime | ||
Recomendado | del Horno | la Rejilla |
| Termino | Cocinar | alimentos |
Beef
Res
Chuck Roast, 32 lbs | Roast | 350°F |
Chuck Roast (Aguja), | Asado al horno | 350°F |
Hamburgers, 1inch3/4 thick | Broil | High |
Hamburguesas, | Asado | Alta |
Rib Eye, Boneless, 33.5 lbs. | Convection Roast | 325°F |
Rib Eye, sin hueso, | Asado al horno convecc. | 325°F |
Rib Eye, Boneless, 33.5 lbs. | Convection Roast | 325°F |
Rib Eye, sin hueso, | Asado al horno convecc. | 325°F |
Rump, Eye, Sirloin, |
|
|
Rump, Eye, Sirloin, | Convection Roast | 325°F |
Boneless, 3.55 lbs. | ||
sin hueso, | Asado al horno convecc. | 325°F |
Rump, Eye, Sirloin, |
|
|
Rump, Eye, Sirloin, | Convection Roast | 325°F |
Boneless, 53.5 lbs. | ||
sin hueso, | Asado al horno convecc. | 325°F |
Steaks, | Broil | High |
Steaks, cortes de 1 pulg. | Asado | Alta |
Steaks, | Broil | High |
Steaks, cortes de 1 pulg. | Asado | Alta |
Steaks, 1 | Convection Broil | High |
Steaks, cortes de 1 1/2 pulg. | Asado de convección | Alta |
Steaks, 1 | Convection Broil | High |
Steaks, cortes de 1 1/2 pulg. | Asado de convección. | Alta |
Tenderloin, 32 lbs. | Convection Roast | 425° |
Tenderloin, | Asado al horno convecc. | 425°F |
Lamb
Cordero
2 | 2 | Well, 170°F | 1 21/2 hours |
| Bien cocido, 170°F | 1 | |
|
|
| Side 1: 85 |
6 |
| Medium, 160°F | Lado 1: |
6 | Side 2: 64 | ||
| Medio, 160°F | Lado 2: | |
2 | 2 | 3127 min./lb. | |
| Vuelta y vuelta, 145°F | ||
2 | 2 | Medium, 160°F | 3830 min./lb. |
| Medio, 160°F | ||
2 | 2 | 3318 min./lb. | |
| Vuelta y vuelta, 145°F | ||
2 | 2 | Medium, 160°F | 3530 min/lb |
| Medio, 160°F | ||
|
|
| Side 1: 85 |
6 |
| Lado 1: | |
6 | Side 2: 64 | ||
| Vuelta y vuelta, 145°F | Lado 2: | |
|
|
| Side 1: 98 |
6 |
| Medium, 160°F | Lado 1: |
6 | Side 2: 75 | ||
| Medio, 160°F | Lado 2: | |
|
|
| Side 1: 1311 |
3 |
| Lado 1: | |
3 | Side 2: 119 | ||
| Vuelta y vuelta, 145°F | Lado 2: | |
|
|
| Side 1: 1513 |
3 |
| Medium, 160°F | Lado 1: |
| Side 2: 1311 | ||
2 | 3 | Medio, 160°F | Lado 2: |
| 2415 min./lb. | ||
| 2 | Vuelta y vuelta, 145°F |
YesSí
NoNo
NoNo
NoNo
NoNo
NoNo
NoNo
NoNo
No
No
No
No
No
No
none ninguno
none ninguno
1510 min.
1510 min.
1510 min.
1510 min.
none ninguno
none ninguno
none
ninguno
none
ninguno
5min.
5 min.
Leg, Boneless, 4 s. | Convection Roast | 325°F | 2 | 2 | Medium, 160°F | 3530 min./lb. | No | 1015 . | ||
Pierna, sin hueso,6- lb. | Asado al horno convecc. | 325°F |
| Medio, 160°F |
| No | - | min. | ||
Chops, | Broil | High | 4 |
|
| Side 1:Lado641: | No | none | ||
4 |
| Side 2: 54 | ||||||||
Chuletas, corte de 1 pulg. | Asado | Alta |
| Vuelta y vuelta, 145°F | Lado 2: | No | ninguno | |||
|
|
|
|
|
|
| Side 1: 75 |
|
|
|
Chops, | Broil | High | 4 |
| Medium, 160°F |
| Lado 1: | No | none | |
4 |
| Side 2: 65 | ||||||||
Chuletas, corte de 1 pulg. | Asado | Alta |
| Medio, 160°F |
| Lado 2: | No | ninguno |