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12 • Español
Operar el Horno
Care y Maintenance
Self Help
Getting Familiar...
Care y Maintenance
Self Help
Getting Familiar...
Getting Familiar...
Asar
El asado usa el calor intenso radiado del elemento
superior
:
SIEMPRE
ASE
CON LA PUERTA CERRADA
El modo de asado sirve mejor para cocinar cortes del-
gados, suaves de carne (12 o menos), pollo y pescado.
Se puede usar también para calentar y dorar carnes,
guisados y otros alimentos
.
Los benefi cios del asado incluyen
:
Asado rápido y efi ciente
.
Cocinar sin agregar grasas o líquidos
.
Los alimentos se doran mientras se cocinan
.
Para lograr mejores resultados:
No precaliente el horno.
Los fi letes y chuletas deben tener un grosor de al
menos 3/4”.
Aplique mantequilla o aceite al pescado o pollo
para evitar que se pegue.
Use la bandeja y rejilla de asar incluida con su
horno.
No forre la rejilla del asador con papel de aluminio.
Está diseñada para drenar las grasas y los aceites
de la superfi cie y evitar manchas y humos.
Voltee la carne una vez a mitad del tiempo
recomendado para cocinar (vea la tabla de asado
para ejemplos
).
Al dorar guisados, use sólo platos de metal o vidrio
cerámico como Corningware®.
Nunca use vidrio refractario (Pyrex®); no puede
tolerar la temperatura alta.
Modos del horno
Figura 17: Asar
Alimento y Grosor
Posición
de rejilla
Ajuste del
asado
Temp.
interna
(°F)
Tiempo
Lado 1
(min)*
Tiempo
Lado 2
(min)*
Res
Filete (3/4” - 1”)
Vu
elta y vuelta
Medio
Bie
n cocido
Hamburguesas
(3/4” - 1”)
Bien cocidas
3
3
3
3
5
5
5
5
145
160
170
160
5-7
6-8
8-10
7-9
4-6
5-7
7-9
5-7
Pollo (Aves)
Pechuga (con hueso)
Muslo
3
3
3
3
170
180
14-16
14-16
14-16
11-13
Puerco
Chuletas (1”)
Salchicha - fresca
Reban. jamón (1/2”)
3
3
3
5
5
5
160
160
160
7-9
5-7
3-5
5-7
3-5
4-6
Mariscos
Filetes de pescado, 1”
con mantequilla
3
4
Cocinar
hasta que
quede
opaco y se
desmenuce
con
facilidad
10-14
No voltear
Cordero
Chuletas (1”)
Vuelta y vuelta
Medio
Bien cocido
3
3
3
5
5
5
145
160
170
5-7
6-8
8-10
4-6
5-7
7-9
Pan
Pan de ajo, rebanadas
de 1”
3
5
4-6
*
Los tiempos de asado son aproximados y pueden variar ligeramente.
Tabla 3: Tabla de asar
66


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