- General Electric Roaster Oven Instruction Manual

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GUÍA DE COCINA (CONTINUACIÓN)
CARNES Y AVES ASADAS
Los cortes de carne más tiernos son los mejores para asar. La guía de tiempos a
continuación es para cortes tiernos como el lomo. Los cortes de carne menos
tiernos deben cocinarse lentamente en líquido. Los tiempos indicados a
continuación son aproximados y deben utilizarse como guía solamente.
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
Hombro 4 – 6 350°F 30 a 34
Chuletas 4 – 5 325°F 15 a 17
Costillas 8 – 10 450º F hasta que se dore,
luego bajar a 250°F 15 a 17
JAMÓN AHUMADO
Con hueso 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 (LIBRAS) TEMPERATURA MINUTOS / LIBRA
DETERMINING MEAT DONENESS
It is recommended that you use a meat thermometer to determine doneness when
cooking meat and poultry. Insert the thermometer into the center of the thickest
portion of the meat. Cook until temperature for desired doneness is reached.
COOKING GUIDE
BEEF
PORK
LAMB
SMOKED HAM
Cook before eating
Fully cooked
POULTRY
Roasting Chicken
Turkey
140°F
*
140°F
*
*
160°F
160°F
160°F
170°F
170°F
170°F
160°F
140°F
180°F
180°F
MEAT RARE MEDIUM WELL DONE
*Rare pork, ham or poultry is not recommended.
ROASTING MEATS AND POULTRY
Tender cuts of meat are best suited for roasting. The time guide below is for use
with tender cuts such as from the sirloin area. Less tender cuts of meat should be
slow cooked in liquid. Times indicated below are approximate and should be used
as a guideline only.
BEEF ROASTS
Standing Rib 4 – 6 325°F 17 to 21
Sirloin Tip 3 – 5 350°F 17 to 21
Tenderloin 3
1
⁄
2
– 4 450°F 7 to 10
Pot Roast 4 – 6 300°F 26 to 34
Corned Beef 3
1
⁄
2
– 4 300°F 15 to 17
LAMB
Leg 5 – 8 350°F 20 to 22
Shoulder, boneless 3 – 4 350°F 20 to 22
PORK
Loin Roast 3 – 5 350°F 21 to 26
Shoulder 4 – 6 350°F 30 to 34
Chops 4 – 5 325°F 15 to 17
Country-Style Ribs 8 – 10 450°F to brown and…
…then decrease temp. to 250°F 15 to 17
SMOKED HAM
Bone-in 10 – 15 325°F 17 to 21
Boneless 8 – 12 325°F 15 to 17
Fully cooked 5 – 10 325°F 13 to 24
VEAL
Loin 4 – 6 325°F 26 to 30
Shoulder 3 – 5 325°F 26 to 30
POULTRY
Chicken, whole 3
1
⁄
2
– 5 350°F 13 to 15
Chicken, whole 6 – 8 350°F 15 to 17
Chicken, pieces 6 – 8 350°F 7 to 9
Turkey, prebasted 10 – 14 375°F 12 to 15
Turkey, prebasted 14 – 22 375°F 13 to 15
Turkey, fresh 10 – 14 350°F 15 to 17
MEAT WEIGHT (LBS.) TEMP. MIN./LB.
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