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Español 26
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 Convection Broil (Asar con
calor directo por convección)).
Nunca use vidrio a prueba de calor (Pyrex®); no tolera las altas temperaturas.
Cuadro para el modo
Convection Broil (Asar
con calor directo por
convección)
*El tiempo de Convection Broil (Asar con calor directo por convección) es
aproximado y puede variar levemente. Los tiempos se basan en cocción
con un elemento precalentado para asar con calor directo.
Alimento
Pos.
de
rejilla
Valor
del
modo
Broil
(Asar
con
calor
directo
)
Temp.
interna
Tiempo
del lado
1*
Tiempo
del lado
2*
Carne de res
Bistec, de 1½" o más
Vuelt/vuelt
Término medio
Bien cocido
Hamburguesa, de 1" o
más
Término medio
3
3
3
4
550
550
550
550
145
160
170
160
10–12
13–15
15–17
11–14
8–10
1113
13–15
8–11
Carne de ave
Pechuga de pollo, con
hueso
3 450 170 18–22 17–20
Cerdo
Chuletas, de 1¼" o más
Salchicha, fresca
4
4
550
550
160
180
9–11
5–7
8–10
3–5
105


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