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Recetario de descongelación
17
ADVERTENCIA: no utilice papel de aluminio durante la cocción.
Las carnes podrán descongelarse en sus
propias envolturas, siempre que no haya
metal presente. Quite todo anillo, cierre
de torsión, alambre o papel metálico que
las acompañen.
Coloque la carne en un plato llano para
recoger el jugo.
No descongele la carne más allá del
tiempo necesario. Vaya separando las
porciones, tales como chuletas,
salchichas y beicon lo más pronto posi-
ble y continúe descongelando el resto.
Los trozos enteros de carne estarán lis-
tos a la espera de cocinarlos definitiva-
mente cuando se pueda pincharlos con
un tenedor hasta su centro sin empujar
demasiado.
Tiempo de Tiempo de descongelación
Alimento Peso descongelación (min) posterior (minutos)
VACA Salchichas de Frankfurt 450 g 5-6 10
Carne picada 450 g 8-10 10
Riñones 1 Kg 8-12 10
Hígado 450 g 6-7 10
Asado, rollo 1,5 Kg 18-20 15
Asado, paletilla 1,5-2 Kg 22-26 15
Asado, costilla (rollo) 1,5-2 Kg 15-20 15
Asado, solomillo (deshuesado) 1,5-2 Kg 20-25 15
Asado, lomo 2-2,3 Kg 28-33 20
Filete, dados 450 g 7-8 10
Filete, falda 700 g 9-10 10
Filete, redondo 1 Kg 10-14 10
Filete, lomo 1 Kg 10-12 10
TERNERA Chuleta 450 g 9-10 10
Carne picada 450 g 4-5 10
Filete 450 g 6-8 10
CERDO Chuleta (espesor 1,2 cm) 700 g 10-15 10
Carne picada 450 g 5-6 10
Asado, espaldilla (deshuesada) 2-2,3 Kg 28-34 20
Costillas sueltas 1,5 Kg 12-17 15
Filete de paletilla 1,2 Kg 12-15 10
Solomillo 1 Kg 10-12 10
CORDERO Asado, pata o paletilla 2-2,3 Kg 28-33 15
POLLO Entero 1,2-1,5 Kg 26-30 20
Trozos 1,2-1,5 Kg 14-17 15
Pechugas (con hueso) 1-1,5 Kg 10-14 20
Muslos- patas 450 g 9-10 10
Alas 700 g 8-12 10
PAVO Trozos 1-1,5 Kg 14-16 15
Pechuga (con hueso) 2-2,5 Kg 18-22 20
PATO Entero 2-2,5 Kg 30-40 25
4WG324-ES 11/5/01 09:07 Página 17
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