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Operar el Horno
Care y Maintenance
Self Help
Getting Familiar...
Care y Maintenance
Care y Maintenance
Self Help
Self Help
Getting Familiar...
Getting Familiar...
Asar de convección
El asado de convección es similar al asado. Combina el
calor intenso del elemento superior con el aire circu-
lado por el ventilador de convección
:
El modo de asado de convección sirve bien para coci-
nar cortes delgados, suaves de carne, pollo y pescado.
Generalmente no se recomienda el asado de convec-
ción para dorar carnes, guisados y otros alimentos
.
Los benefi cios del asado de convección, además de los
benefi cios del asado normal, incluyen
:
Cocinado más rápido que el asado normal
.
Para lograr mejores resultados:
No precaliente el horno.
Las carnes deben tener un grosor de al menos
1 1/2”.
Voltee la carne una vez a mitad del tiempo
recomendado para cocinar (vea la tabla de asado
de convección para ejemplos).
Use la bandeja y rejilla de asar incluida con su
horno.
No forre la parrilla del asador con papel de
aluminio. Está diseñada para drenar las grasas
y los aceites de la superfi cie y evitar manchas y
humos.
Eche sal después de cocinar.
SIEMPRE
AS
E
POR
CONVECCIÓN
POR
POR
CON LA PUERTA
CERRADA
*Los tiempos del Asado y Asado de Convección son aproximados y pueden variar
ligeramente.
Figura 18: Asar de convección
Tabla 4: Tabla del asado de convección
Modos del horno
Alimento y Grosor
Posición
de rejilla
Ajuste del
asado
Temp.
interna
(°F)
Tiempo
Lado 1
(min)*
Tiempo
Lado 2
(min)*
Res
Filete (1-½” o más)
Vu
elta y vuelta
Medio
Bie
n cocido
Hamburguesas
(más de 1”)
Bien cocidas
2
2
2
3
450
450
450
550
145
160
170
160
12-14
15-17
18-20
11-13
11-13
13-15
16-17
8-10
Pollo (Aves)
Cuartos de pollo
Pechuga
3
3
450
450
180
(muslo)
170
13-15
14-16
10-12
12-14
Puerco
Chuletas (1¼” o más)
Salchicha - fresca
2
3
450
450
160
160
12-14
4-6
13-15
3-5
67


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