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CONSEJOS PARA COCINAR
Eleccion niveles de cocción / temperatures
Niveles Cocción
Temperatura (°C)
1
50
2
75
3
100
4
125
5
150
6
170
7
190
8
205
9
220
Puede cocinar directamente encima de la superficie de cocción sin usar aceites u otras grasas.
Evite llegar al « smoking point » punto de humo (=temperatura muy alta) cuando esté cocinando
con aceites o grasas. La comida perderá su valor nutricional.
Para conservar todo el sabor y calidad de los alimentos, asegúrese de ajustar la temperatura
adecuada de acuerdo con el tipo de cocción requerido.
Temperatura Máxima y « smoking point » Punto de Humo
Grasas/Aceites
Temperatura máxima recomendada (°C) /
potencia
Smoke point (°C)
Mantequilla
130 / 4
150
Manteca cerdo
170 / 6
200
Grasa ternera
180 / 6
210
Aceite oliva
180 / 6
200
Aceite girasol
200 / 7
220
Aceite cacahuete
200 / 7
235
Aceite coco
200 / 7
240
Consejos Cocción
Tipo de alimento
Temperatura (°C)
Potencia
Pescados y Mariscos
170-180
6
Ternera
160-180
6
Buey
200-210
8
Cerdo
180-210
7
Cordero
180-200
7
Aves
160-180
6
Salchichas
200
7-8
Huevo frito
140
4-5
Tortilla / tortitas
140-160
5
Frutas
140-160
5
Vegetales
140-160
5
Cocinar arroz fuego lento
previamente cocinado
140-160
5
Cocinar pasta fuego lento
previamente cocinado
140-160
5
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