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*El tiempo de asado es aproximado y puede variar según la forma de la
carne.
**El pavo relleno requiere tiempo de asado adicional. La temperatura mín-
ima segura para aves rellenas es 165 °F.
Asar con calor directo por convección
El modo Convection Broil (Asar con calor directo por convección) es ideal para
cocinar cortes de carne, ave y pescado gruesos y suaves. No se recomienda usar
el modo Convection Broil (Asar con calor directo por convección) para dorar panes,
estofados ni otros alimentos. Siempre use este modo con la puerta cerrada.
Además de los beneficios de asar los alimentos con calor directo del modo
estándar, asar con calor directo por convección es más rápido.
Consejos: Precaliente el horno entre 3 y 4 minutos. No lo precaliente durante más de 5
minutos.
Los bistecs y las chuletas deben tener al menos 1½" de grosor.
Use la asadera y la parrilla incluidas con el horno.
Cerdo
Filete asado
(deshuesado o con
hueso)
Filete asado
(deshuesado o con
hueso)
Lomo
2
2
2
1.5–2.9
3.0–6.0
2.0–3.0
350
350
425
19–36
14–23
18–28
160
160
160
Carne de ave
Pollo, entero
Pavo, sin relleno**
Pavo, sin relleno**
Pavo, sin relleno**
Pechuga de pavo
Gallina de Cornualles
2
1
1
1
2
2
3.5–8.0
12.0–15.0
16.0–20.0
21.0–25.0
4.0–8.0
1.0–1.5
375
325
325
325
325
350
13–20
10–14
9–13
6–12
19–23
45–75
(tiempo
total)
180
180
180
180
170
180
Cordero
Pata, con hueso
Término medio 2 4.0–6.0 325 30–35 160
Alimento
Pos.
de
rejilla
Peso
(lb)
Temp.
del
horno
Tiempo
(min/lb)*
Temp.
interna
à
El modo Convection Broil (Asar con calor directo por
convección) es similar al modo Broil (Asar con calor directo).
Combina el calor intenso del elemento superior con el calor que
hace circular el ventilador de convección.
104


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