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Pollo
Pechuga sin hueso
En trozos, de 2 a 3 lb (0,75
a 1,1
kg)
DIRECT (Directo)
Medium (Medio)
DIRECT (Directo)
Med-Low (Medio bajo)
a Medium (Me
dio)
170°F/77°C
Pechuga 170°F/77°C
Muslo 180°F/82°C
15-22 Para una cocción uniforme,
machaq
ue la pechuga hasta
que quede con un espesor de
¾" (2,0 cm).
Comience con el lado del
hues
o hacia abajo.
Cordero
Chuletas y bistecs,
lomo, costillas, lomo del
cuar
to trasero
1" (2,5 cm) de espesor
1½" (3,8 cm) de espesor
DIRECT (Directo)
Medium (Medio)
DIRECT (Directo)
Medium (Medio)
Med-rare (Medio crudo)
(145°F/63°C)
a Me
dium (Medio)
(160°F/71°C)
Med-rare (Medio crudo)
(145°F/63°C)
a Medium (Medio)
(160°F/71°C)
10-20
16-20
Pescado y mariscos
Filetes, bistecs, trozos
Halibut, salmón, pez
esp
ada, 8 oz (0,25 kg)
Entero, bagre, trucha arco
iri
s, 8 a 11 oz (0
,25 a
0,34 kg)
Marisco, ostiones,
camar
ones
DIRECT (Directo)
Medium (Medio)
DIRECT (Directo)
High (Alto)
DIRECT (Directo)
Medium (Medio)
4 a 6 por
½" (1,3 cm) de
esp
esor de
pescado
5 a 7 por cada
lado
4-8
Ase, dando vuelta una vez.
sele
aceite con un pincel al
asador, para evitar que se
pegue el pescado. Quítelo
cuando el interior esté opaco y
escamoso, con la piel fácil de
quitar.
Pavo
Pechuga entera (con
hu
eso)
Media pechuga
(con hueso)
Entero
,
7 a 12 lb (2,6 a 5,4 kg)
INDIRECT (Indirecto)
High/OFF/High (Alto/
Apagado/A
lto)
INDIRE
CT (Indirecto)
Medium/OFF/Medium
(Medio/Apagado/
Me
dio)
INDIRECT
(Indirecto)
High/OFF/High (Alto/
Apagado/A
lto)
1
70°F/77°C
170°F/77°C
Pechuga 170°F/77°C
Muslo 180°F/82°C
14 a 18 por lb
(7 a 8 por kg)
25 a 30 por lb
(11 a 14 por kg)
11 a 16 por lb
(5 a 7 por kg)
Cubra con papel de aluminio
hasta los últimos
30 minutos del tiempo de
coc
ción
.
Comience con el lado de la piel
h
acia abaj
o.
Menos de 11 lb (5,0 kg)
ALIMENTO MÉTODO DE
COCCIÓN/AJUSTE
DEL QUEMAD
OR
TEMPERATURA
INTERNA
DURACIÓN
(total de
minutos)
INSTRUCCIONES
ESPECIALES
68

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