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CARNE
Cocción convencional Cocción ventil.
(min)
(°C) (°C)
Liebre, en trozos 190 2 175 2 150 - 200
Faisán entero 190 2 175 2 90 - 120
PESCADO
Cocción convencional Cocción ventil.
(min)
(°C) (°C)
Trucha / Pargo, 3 - 4 pes‐
cados
190 2 175 2 40 - 55
Atún / Salmón, 4 - 6 filetes 190 2 175 2 35 - 60
10.3 Grill Turbo
Precaliente el horno vacío.
Use el primer o el segundo nivel.
Para calcular el tiempo de asado, multiplique
el tiempo de la tabla siguiente por los
centímetros de grosor del filete.
CARNE DE
RES (°C) (min)
Rosbif o filete, poco
hecho
190 - 200 5 - 6
Rosbif o filete, al punto 180 - 190 6 - 8
Rosbif o filete, muy he‐
cho
170 - 180 8 - 10
CERDO
(°C) (min)
Paletilla / Cuello / Ja‐
món, 1 - 1,5 kg
160 - 180 90 - 120
Chuletas / Costillas, 1 -
1,5 kg
170 - 180 60 - 90
Pastel de carne, 0,75 -
1 kg
160 - 170 50 - 60
Codillo de cerdo preco‐
cinado, 0,75 - 1 kg
150 - 170 90 - 120
TERNERA
(°C) (min)
Ternera asada, 1 kg 160 - 180 90 - 120
Codillo de ternera, 1,5
- 2 kg
160 - 180 120 - 150
CORDERO
(°C) (min)
Pata de cordero / Cor‐
dero asado, 1 - 1,5 kg
150 - 170 100 - 120
Silla de cordero, 1 -
1,5 kg
160 - 180 40 - 60
AVES
(°C) (min)
Aves troceadas, 0,2 -
0,25 kg cada
200 - 220 30 - 50
Pollo, medio, 0,4 - 0,5
kg cada
190 - 210 35 - 50
Pollo, pularda, 1 - 1,5
kg
190 - 210 50 - 70
Pato, 1,5 - 2 kg 180 - 200 80 - 100
ESPAÑOL 131
131


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