5.Corte otras 24 pulg. de hilo y colóquelo debajo de la parte inferior. Colóquelo alrededor de la cola y después alrededor de la brocheta. Ajuste bien.

6.Lleve las patas hacia adelante; crúcelas en la parte superior de la brocheta, coloque el hilo alrededor y ate un nudo bien fuerte.

Cuadro para el modo Rotisserie (Espetón)

7.Una el hilo que sostiene las patas con el hilo que sostiene las alas; luego átelos. Agregue el otro pincho y empuje los dientes en los huesos de las patas para asegurar.

8.Verifique que el ave esté equilibrada haciendo girar la brocheta en la palmas de las manos. El ave no debe girar ni estar suelta de ningún modo. En caso contrario, debe volver a atarla. El ave no se cocinará en forma pareja si se mueve en la brocheta.

Alimento

Peso (lb)

Temp. (°F)

Tiempo (min por lb) Temp. interna (°F)

 

 

 

 

 

Carne de res

 

 

 

 

 

 

 

 

 

Ojo de bife asado

 

 

 

 

A punto

3.0 a 5.5

400 °F

17 a 23

145

Término medio

3.0 a 5.5

400 °F

18 a 27

160

 

 

 

 

 

Ojo de bife, con hueso

 

 

 

 

A punto

3.0 a 5.5

400 °F

17 a 22

145

Término medio

3.0 a 5.5

400 °F

18 a 24

160

 

 

 

 

 

Cerdo

 

 

 

 

 

 

 

 

 

Filete asado, deshuesado

1.5 a 4.0

400 °F

20 a 26

160

Carne de ave

 

 

 

 

Pollo entero

4.0 a 8.0

450 °F

12 a 17

180

Pavo entero

10.0 a 12.0

400 °F

10 a 12

180

Pechuga de pavo

4.0 a 6.0

400 °F

16 a 19

170

4 Gallinas de Cornualles

1.5 cada una

450 °F

60 a 70 min en total 180

Cordero

 

 

 

 

 

 

 

 

 

Pata, deshuesada

 

 

 

 

Término medio

4.0 a 5.0

400 °F

20 a 23

160

Bien cocido

4.0 a 5.0

400 °F

27 a 29

170

 

 

 

 

 

 

91

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Thermador PODC302J, PODM301J, PODMW301J, POD301J manual Cuadro para el modo Rotisserie Espetón, Cerdo, Carne de ave, Cordero

PODC302J, POD301J, PODMW301J, PODM301J specifications

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