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E
s
p
a
ñ
ol • 1
1
El T
o
st
ado
d
e C
o
nvecci
ó
n
u
s
a
el c
a
l
o
r
d
e l
o
s element
o
s
s
u
p
eriores e inferiores así como el calor circulado
p
or el
ventil
ado
r
d
e c
o
nvecci
ón
:
El modo de Tostado de Convecci
ó
n sirve mu
y
bien
p
ara
preparar cortes suaves
d
e carne y po
llo
.
Los benefi cios del tostado de convección inclu
y
e
n
:
Hasta un 25% más rápido para cocinar que el
Tostado
/
Horneado norma
l
Un dorado uniform
e
*
Los tiem
p
os
d
e
l
tosta
d
o son a
p
roxima
d
os
y
p
ue
d
en variar
d
e
p
en
d
i
-
e
ndo de la
f
orma de la carne. Se basan en carne descongelada
.
**
Pavo re
ll
eno re
q
uiere
d
e un tiem
p
o a
d
iciona
l
d
e tosta
d
o. La
m
í
nima temperatura segura para el relleno en pavo es 165°F
.
T
ostado de Convecci
ó
n
Consejos r
á
pidos y f
á
ciles
:
Convertir del horneado est
á
ndar a
l
tostado de convecci
ó
n
NO cambie la temperatura de la receta
.
Uti
ice
os tiem
os
e tosta
o en
a ta
a a
a
d
erec
ha
Mo
d
os
d
e
l
Horno
Figura 12: Tostado de Convección
Tabla 5: Tabla del Tostado de Convección
Para o
b
tener me
j
ores resu
l
ta
d
os
:
Use la misma tem
p
eratura
q
ue se indica en la
receta.
Revise el t
é
rmino de la carne oportunamente, ya
q
ue se
p
uede disminuir el tiem
p
o de asado
p
or un
2
5%. Consulte la tabla del asado de convección
para e
j
emplos
.
• No ta
p
e la carne o use bolsas
.
• Use
l
a
b
an
d
e
j
a y re
j
i
ll
a
d
e asa
d
o que viene inc
l
ui
d
a
con la estufa. Tambi
é
n se puede usar una olla no
ta
p
ada
y
p
oco
p
ro
f
unda
.
Use un termómetro para carne para determinar la
temperatura interna de la carne
.
Cuando la carne ya se dor
ó
como le gusta, pero
aún no se coció, puede colocar una pequeña tira
d
e pape
l
d
e a
l
uminio encima
d
e
l
pec
h
o para evitar
q
ue se dore demasiado
.
Después de sacar la carne del horno, cúbrala con
papel de aluminio 10 - 15 minutos
.
Carnes
Peso
(lbs.)
Temp.
Horno
)F°(
Posición
de Rejilla
Tiempo*
Tostado
(min. por lb.)
Temperatura
Interna (°F)
Res
Costillas
Rib Eye
(sin hueso)
Churrasco, Eye
Tip, Sirloin
(sin hueso)
Tenderloin
Tostado
6-4
6-4
6-3
3-2
523
523
523
524
2
2
2
2
03-42
33-72
03-22
33-72
82-22
33-72
52-51
(vuelta/v.)541
(medio)061
(vuelta/v.)541
(medio)061
(vuelta/v.)541
(medio)061
(vuelta/v.)541
Puerco
Lomo
(con o sin
hueso)
Hombro
8-5
6-3
053
053
2
2
03-02
53-52
(medio)061
(medio)061
Aves
Pollo
entero
Pavo
sin relleno**
Pavo
sin relleno**
Pavo
sin relleno**
Pechuga Pavo
Codorniz
4-3
51-21
02-61
52-12
8-3
½1-1
573
523
523
523
523
053
2
1
1
1
1
2
81-21
41-01
11-9
01-6
02-51
latot57-54
081
081
081
081
071
081
Cordero
Media Pierna
Pierna Entera
4-3
8-6
523
523
2
1
03-52
53-03
03-52
53-03
(medio)061
(bien c.)071
(medio)061
(bien c.)071
lerarepO onroH
C60T266A4 12/1/06 16:51 Página 53
53


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