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Indicaciones para asar a la parrilla
Tipo
Bistecs
NY Strip, Rib eye,
Porterhouse, T-Bone,
solomillo, filets
Directo Alto 10-15 min.
Voltee la carne sólo
una vez a la mitad del
tiempo para asar
Voltee la carne sólo
una vez a la mitad del
tiempo para asar
El tiempo depende del
peso de la carne
Voltee la carne sólo
una vez a la mitad del
tiempo para asar
El tiempo se determina
según el peso de la
carne (p. ej. 30 – 40
minutos por libra / kg)
Dé vuelta de vez en
cuando. Vierta la salsa en
los últimos 10 minutos.
Dé vuelta para que se
doren todos los lados.
18-22 min.
11-20 min.
10-15 min.
10-15 min.
25-35 min.
50-70 min.
15-20 min.
30-40 min.
1 pulg. /
5 cm
2 pulg. /
5 cm
0,75 pulg. /
1,9 cm
0,75 pulg. /
1,9 cm
0,75 pulg. /
1,9 cm
1,5 pulg. /
3,8 cm
Alto
Alto
Alto
Medio
Medio
Medio
Medio
Medio
4 – 6 lbs /
1,81 – 2,71
kg
60-80 min.
Medio
Medio
Medio
Medio
Medio
Alto
6 – 8 oz
/ 170,1 –
226,8 g
10 – 12 lbs /
4,5 – 5,4 kg
Por cada 0,5 pulg. / 1,3
cm de grosor Ase sobre la
parrilla y voltee una vez.
Por lado
10-15 min.
2 – 2,5 horas
10-12 min.
4-6 min.
14 – 18 min.
Medio
4 – 6 oz
/ 113,4 –
170,1 g
8-13 min.
Directo
Directo
Directo
Indirecto
Directo
Directo
Directo
Directo
Directo
Directo
Indirecto
Indirecto
Indirecto
Indirecto
Indirecto
NY Strip, Rib eye,
Porterhouse, T-Bone,
solomillo, filets
Falda (por libra/kg)
Hamburguesa de
carne molida de res
Hamburguesas
Carne asada
Chuletas
Pechuga
Entero
Entero
Filetes o bistec
Pechuga
Sin hueso ni piel
Sin rellenar
Pez gato, trucha, etc.
(12 oz / 340 g)
Pez espada, atún,
salmón, fletn, etc.
Con hueso
Muslos Sin hueso ni piel
Entero
Carne asada
Costillas
Costillar de 2 – 5 libras
/ 0,9 – 2,2 kg
Solomillo (por libra /
kg)
Rib eye, solomillo
Espesor
Tiempo total
Instrucciones
Método de
coc-ción
Confiu-ración
del quemador
Descripción
CARNE DE RES
CERDO
POLLO
PAVO
PESCADO
52


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