Rosticería

Rosticería usa calor radiado desde el elemento superior. Los alimentos son

ßgirados lentamente en una brocheta en el centro del horno. Como resultado, los alimentos reciben una distribución uniforme de calor en todos los lados.

El modo de Rosticería sirve mejor para cocinar piezas grandes de carne (por ejemplo un asado, un pavo o un pollo).

NOTA:

El peso máximo permitido para la rosticería es 12 lb. (5.4 kg).

Los beneficios de cocinar con la Rosticería incluyen:

Sella los sabores y jugos.

Cocinar sin agregar grasas o líquidos.

Consejo

Use un termómetro de carne para checar la temperatura interna de la carne.

Tabla de Rosticería

Alimento

Peso

Temp.

Tiempo

Temp. interna

(lb.)

(°F)

(min. por lb.)

(°F)

 

 

 

 

 

 

 

 

 

 

 

Carne de res

 

 

 

 

Rib Eye asado al horno

 

 

 

 

Vuelta y vuelta

3.0–5.5

400 ºF

17–23

145

Término medio

3.0–5.5

400 ºF

18–27

160

Rib, con hueso

 

 

 

 

Vuelta y vuelta

3.0–5.5

400 ºF

17–22

145

Término medio

3.0–5.5

400 ºF

18–24

160

 

 

 

 

 

Puerco

 

 

 

 

Lomo asado al horno, sin hueso

1.5–4.0

400 ºF

20–26

160

 

 

 

 

 

Carne de aves

 

 

 

 

Pollo entero

4.0–8.0

450 ºF

12–17

180

Pavo entero

10.0–12.0

400 ºF

10–12

180

Pechuga de pavo

4.0–6.0

400 ºF

16–19

170

4 Codornices

1.5 cada

450 ºF

60–70 min. total

180

 

 

 

 

 

Cordero

 

 

 

 

Pierna, sin hueso

 

 

 

 

Término medio

4.0–5.0

400 ºF

20-23

160

Bien cocido

4.0–5.0

400 ºF

27-29

170

 

 

 

 

 

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Thermador PODMW301, PODM301 manual Tabla de Rosticería, Alimento Peso Temp Tiempo Temp. interna Min. por lb, Consejo

PODMW301, PODM301 specifications

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