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TEMPERATURAS DE COCCIÓN
AHUMADOS
A LA PARRILLA
Todos los tiempos de cocción son aproximados.
CARNE DE RES
Costillas asadas 3-4 lb. (1.3-1.8 kg) 3-4 horas 225ºF / 107ºC
CERDO
Lomo 2-4 lb. (0.9-1.8 kg) 2-3 horas 225ºF / 107ºC
Asados 4.5 lb. (2 kg) 1.5-2.5 horas 225ºF / 107ºC
Costillas Parrilla completa 3-4 horas 225ºF / 107ºC
AVES
Pollo 4 lb. (1.8 kg) 1-2 horas 250ºF / 121ºC
Pavo 10-15 lb. (4.5-6.8 kg) 3-4.5 horas 250ºF / 121ºC
CARNE DE RES
Bistecs 1” (2.5 cm) de grueso 3-4 min./por lado 160ºF / 71ºC
Brochetas Trozos de 1” (2.5 cm) 4-5 min./por lado 145–160ºF / 63-71ºC
Hamburguesa ½” (12 mm) de grueso 3-4 min./por lado 160ºF / 71ºC
Puntas de lete 3.5-4 Lb. (1.5-1.8 kg) 20-25 min./lb. 145–160ºF / 63-71ºC
Costillas
cortadas en por. de 1 costilla
10 min./por lado 160ºF / 71ºC
Solomillo mitad 2-3 lb. (0.9-1.3 kg)
10-12 min./por lado
145ºF / 63ºC
entero, 4-6 lb. (1.8-2.7 kg)
12-15 min./por lado
160ºF / 71ºC
POLLO
½ pechugas, con hueso 6-8 oz. (170-226 g) c/u
10-15 min./por lado
170ºF / 77ºC
½ pechugas, sin hueso 4 oz. (113 g) c/u 6-8 min./por lado 170ºF / 77ºC
Muslos o contramuslos 4-8 oz. (113-226 g)
10-15 min./por lado
180ºF / 82ºC
Muslos 4 oz. (113 g) 8-12 min./por lado 180ºF / 82ºC
Alas 3 oz. (85 g) 8-12 min./por lado 180ºF / 82ºC
Tamaño Tiempo de cocción Temp. Tamaño Tiempo de cocción Temp.
KAMADO
SERIE
PROFESIONAL C
Patente Pendiente
17


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