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Rival RO230-C Manual

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GUÍA DE COCINA
-S6-
-S7-
DETERMINACIÓN DE GRADOS DE COCCIÓN DE CARNES
Le recomendamos utilizar un termómetro de carnes para determinar el grado
de cocción al preparar carnes y aves. Inserte el termómetro en el centro de la
parte más gruesa de la carne. Cocínela hasta alcanzar la temperatura de
cocción deseada.
*No se recomienda el cerdo, jamón o aves a la inglesa.
CARNE DE VACA
CERDO
CORDERO
JAMÓN AHUMADO
Crudo
Cocido
AVES
Pollo Asado
Pavo
140° F
*
140° F
*
*
160° F
160° F
160° F
170° F
170° F
170° F
160° F
140° F
180° F
180° F
CARNE A LA INGLESA TÉRMINO MEDIO BIEN COCIDA
ASADO DE RES
Costillar 4 – 6 325° F 17 a 21
Punta de solomillo 3 – 5 350° F 17 a 21
Lomo 3
1
⁄2 – 4 450° F 7 a 10
Cazuela de bife 4 – 6 300° F 26 a 34
Corned Beef 3
1
⁄2
– 4 300° F 15 a 17
CORDERO
Pierna 5 – 8 350° F 20 a 22
Lomo, deshuesado 3 – 4 350° F 20 a 22
CERDO
Lomo 3 – 5 350° F 21 a 26
Arrollado 4 – 6 350° F 30 a 34
Chuletas 4 – 5 325° F 15 a 17
Costillas 8 – 10 450° F tpara dorar y…
…luego bajar la temp. a 250° F 15 a 17
JAMÓN AHUMADO
Con hueso, pierna 10 – 15 325° F 17 a 21
Deshuesado 8 – 12 325° F 15 a 17
Cocido 5 – 10 325° F 13 a 24
HÍGADO
Lomo 4 – 6 325° F 26 a 30
Hombro 3 – 5 325° F 26 a 30
AVES
Pollo, entero 3
1
⁄2 – 5 350° F 13 a 15
Pollo, entero 6 – 8 350° F 15 a 17
Pollo, trozos 6 – 8 350° F 7 a 9
Pavo, marinado 10 – 14 375° F 12 a 15
Pavo, marinado 14 – 22 375° F 13 a 15
Pavo, fresco 10 – 14 350° F 15 a 17
CARNE PESO (LBS.) TEMPERATURA MINUTOS/LIBRA
CARNES Y AVES ASADAS
Las carnes se cocinan más rápidamente en el Horno Asador que en un horno
común. Al reducir la temperatura y aumentar el tiempo obtendrá una
corteza más dorada y crocante. Los tiempos indicados a continuación son
aproximados y deben utilizarse como guía solamente.
RO230C05ESM1 V.qxd 6/11/05 09:41 Page 19
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