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Guía de cocina de Wolf
ALIMENTOS MODO TEMP HORNO REJILLA HORA TEMP SONDA NOTAS
CERDO
Chuletas, bistecs (
1
/2"
de grueso)
Asado Alta 5 5-10 min Voltear a la mitad del tiempo de asado.
Asar Conv 350°F
(175°C) 3 10-15 min
Asado lento Hornear 300°F
(150°C) 2 Coloque en un plato cubierto, con
líquido a
1
/4 de la altura de la carne.
Costillas Hornear 300°F
(150°C) 3 Coloque en paquetes con papel alu-
minio o en un plato cubierto, con líquido
a
1
/4 de la altura de la carne.
Lomo Asar Conv 400°F
(205°C) 3 15-20 min/lb Ligeramente
cocida 130°F
(55°C)
Bistec de jamón
(
1
/2" de grueso)
Asado Alta 5 5-10 min Voltear a la mitad del tiempo de asado.
Bistec de jamón
(1" de grueso)
Asado Alta 5 10-15 min Voltear a la mitad del tiempo de asado.
Jamón entero Hornear 335°F
(170°C) 2 10-15 min/lb 160°F (70°C) Cubra y deje reposar durante 15 min.
CORDERO
Chuletas, bistecs (
3
/4"
de grueso)
Asado Alta 5 5-10 min Voltear a la mitad del tiempo de asado.
Pierna Asar Conv 425°F
(220°C) /
325°F (16C)
2 vea nota 145°F (65°C) Ase durante 30 min a 425°F, reduzca la
temperatura a 325°F y cueza a la tempe-
ratura interna deseada.
Asado de ternera Asar Conv 30F
(150°C) 2 30-35 min/lb 140°F (60°C)
Coronilla Asar Conv 325°F (16C) 2 15-20 min/lb 145°F (65°C)
PIZZA
Calzone Piedra 375°F (190°C) 1 10-15 min
Casera Piedra 450°F
(230°C) 1 5-15 min
Pizza de pan francés Asado Medio 5 10-15 min
PESCADO
Filete (de menos
de 1" de grueso)
Asado Medio 5 10-20 min
Filete (de más de
1" de grueso)
Asar Conv 375°F (190°C) 5 15-25 min
VERDURAS
Papas, camotes Hornear 350°F (175°C) 3 45-60 min
Verduras mixtas Asar Conv 400°F
(205°C) 4 10-20 min
OTROS
Pastel de carne Asar 425°F (220°C) /
325°F (16C)
2 vea nota 165°F (75°C) Ase durante 20 min a 425°F, reduzca la
temperatura a 325°F y cueza a la tempe-
ratura interna deseada.
Salchicha, bratwurst
(fresca)
Asado Medio 5 10-15 min Voltear a la mitad del tiempo de asado.
Nachos Asado Baja 3 15-20 min
Quiche Hornear 350°F
(175°C) 3 40-50 min
Comidas de un platillo Hornear 350°F
(175°C) 3 45-60 min 175°F (80°C)
El consumo de carnes, aves, mariscos, ostras o huevos crudos o sin buena cocción, puede aumentar su riesgo de enfermedades derivadas de los alimentos.
GUÍA DE COCINA
41


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