Para configurar el horno secundario (estufa de 48")

1.Seleccione el modo BAKE ("hornear") con la perilla del selector de modo.

2.Fije la temperatura del horno usando la perilla del selector de temperatura.

•Se prenden las luces OVEN ON ("horno encendido") y PREHEATING ("precalentamiento").

OVEN ON

PREHEATING

•Cuando el horno llega a la temperatura de precalentamiento fijada, se apaga la luz de precalentamiento (PREHEATING) por vez primera.

OVEN ON

PREHEATING

•La luz del horno permanece prendida durante cualquier modo de cocina, y sigue prendida hasta que se gire cualquiera de las perillas de control del horno a la OFF ("apagado").

Nota:

La luz interna del horno es operada mediante un interruptor separado que prende y apaga la luz, independientemente de cualquier configuración de control.

Otros usos del horneado

Cocina lenta y usos del horno con temperaturas bajas

Además de ofrecer temperaturas perfectas para hornear y rostizar, se puede usar el horno a temperaturas bajas para mantener calientes alimentos ya cocidos a sus temperaturas de servir, para deshidratar alimentos y para calentar platos.

Se pueden mantener alimentos cocidos calientes a sus temperaturas de servir. Ajuste el horno al modo de hornear y póngalo a la temperatura sugerida en la tabla.

Para lograr los mejores resultados, precaliente el horno a la temperatura deseada.

Los alimentos que deben mantenerse húmedos deben taparse con una tapa o papel de aluminio.

ADVERTENCIA:

SEGURIDAD DE LOS ALIMENTOS - El Ministerio de Agricultura de los Estados Unidos recomienda lo siguiente: No mantener alimentos calientes a temperaturas entre 40°F a 140°F durante más de 2 horas. No se recomienda cocer alimentos crudos a temperatura por debajo de 275°F.

Temperaturas sugeridas para mantener calientes los alimentos

ALIMENTO

TEMPERATURA DEL

HORNO

 

 

 

Carne de res

150°F

 

 

Tocino

200° - 225°F

 

 

Panecillos y molletes/"muffins"

175° - 200°F

(tapados)

 

 

 

Guisados (tapados)

175° - 200°F

 

 

Pescado y mariscos

175° - 200°F

 

 

Alimentos fritos en abundante

200° - 225°F

aceite

 

 

 

Salsas tipo "gravy" o cremosa

175°F

(tapadas)

 

 

 

Cordero y ternera

175° - 200°F

 

 

Crepas y wafles (tapados)

200° - 225°F

 

 

Papas horneadas

200°F

 

 

Puré de papas (tapadas)

175°F

 

 

Tartas y pastelitos

175°F

 

 

Pizza (tapadas)

225°F

 

 

Puerco

175° - 200°F

 

 

Aves (tapadas)

175° - 200°F

 

 

Verduras (tapadas)

175°F

 

 

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Thermador PRL48 Otros usos del horneado, Para configurar el horno secundario estufa de, Alimento Temperatura DEL Horno
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PRL48, PRG36, PRL30, PRG30, PRG48 specifications

The Thermador PRG30 and PRG36 represent the pinnacle of luxury cooking with their high-performance gas range features and advanced technology. Designed for serious home chefs, these models exemplify efficiency, style, and culinary excellence.

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The ovens in the PRG30 and PRG36 are equally impressive, featuring a spacious capacity of 4.4 cubic feet. The Convection Bake function circulates air for optimal baking results, ensuring even browning and consistent cooking. The models also include a number of innovative cooking modes, such as the Bake, Broil, and Roast settings, enhancing the overall cooking experience.

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