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Asar con calor directo
El modo Broil (Asar con calor directo) es ideal para cocinar cortes de carne, ave y
pescado suaves y delgados (1" o menos). También puede usarse para dorar panes
y estofados. Siempre use esta función con la puerta cerrada. Los beneficios de asar
con calor directo incluyen:
Cocción rápida y eficiente.
Cocine sin agregar grasas ni líquidos.
Consejos: Precaliente el horno entre 3 y 4 minutos. No precaliente durante más de 5
minutos.
Los bistecs y las chuletas deben tener al menos ¾" de grosor.
Pincele el pescado y la carne de ave con mantequilla o aceite para que no se
peguen.
Use la asadera y la parrilla incluidas con el horno.
No cubra la parrilla para asar con papel de aluminio. Está diseñada para drenar
las grasas y aceites de la superficie de cocción a fin de evitar el humo y las
salpicaduras.
Dé vuelta las carnes una vez durante el tiempo de cocción recomendado
(consulte los ejemplos en el Cuadro para el modo Broil (Asar con calor
directo)).
Al dorar la parte superior de los estofados, use solamente fuentes de metal o
de cerámica de vidrio, como Corningware®.
Nunca use vidrio a prueba de calor (Pyrex®); no tolera las altas temperaturas.
Elevar
Elevar significa que la masa con levadura aumenta de volumen.
El rango de temperaturas del modo Proof (Elevar) es de 85 ºF a 110 ºF.
La temperatura predeterminada en el modo Proof (Elevar) es 100 ºF.
Cubra el bol o molde holgadamente y use cualquier rejilla en la que quepa un
recipiente de ese tamaño.
Mantenga cerrada la puerta y use la luz del horno para controlar cómo va
aumentado de volumen la masa.
r
El modo Broil (Asar con calor directo) usa el calor intenso
irradiado del elemento superior.
t
En el modo Proof (Elevar), el horno usa los elementos superior e
inferior para mantener una temperatura baja y así elevar el pan u
otras masas con levadura.
106


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