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36
BISTRO
Los alimentos congelados no se pueden asar bien y mien-
tras se asa pueden volverse correosos.
Ase a baja temperatura cuando prepara alimentos sensi-
bles como pollo, pescado o verdura. Cuando ase alimen-
tos más gruesos, como la carne roja utilice temperaturas
altas.
− Si desea un sabor intenso puede aderezar la carne en acei-
te o vino. Para marinar el pescado lo mejor es una mezcla
de aceite y zumo de limón.
Para las brochetas corte la carne en tacos de 2,5 cm de
tamaño.
LOS SIGUIENTES TIPOS DE CARNE SON IDÓNEOS
PARA SER ASADOS A LA PARRILLA:
Vacuno: bistec, filete, filetes rusos, churrasco
Ternera: filetes, costilletas
Cerdo: bistec, costilletas
Cordero: pata de cordero (cortada), costilletas
Pollo: zancos, pechuga, alas
Salchichas: Pinche las salchichas antes de pasarlas por la
parrilla, para que no estallen.
GUÍA PARA BARBACOA
Los tiempos indicados a continuación son tiempos de refe-
rencia y pueden variar. Dele la vuelta al alimento como
mínimo una vez después de la mitad del tiempo. No deje los
alimentos sin vigilancia encima de la parrilla y si es necesario
modifique la temperatura.
Tiempo de asado
(referencia)
Hamburguesa 10 a 15 minutos
Perrito caliente 8 a 10 minutos
Salchichas 12 a 25 minutos
Filetes de pescado(salmón etc.) 22 a 25 minutos
Brochetas 22 a 25 minutos
(pescado/marisco)
Brochetas (carne) 18 a 25 minutos
Costilla 22 a 25 minutos
Verdura 5 a 9 minutos
Pollo hasta que la carne ya
(piezas de parrilla o no esté rosa
pechuga sin hueso) (10 a 15 minutos)
38


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