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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 a21
Lomo 3
1
⁄
2
– 4 450°F 7a 10
Cazuela de bife 4 – 6 300°F 26 a34
Corned Beef 3
1
⁄
2
– 4 300°F 15a 17
CORDERO
Pierna 5 –8 350°F 20a 22
Lomo, deshuesado 3 –4 350°F 20a 22
CERDO
Lomo 3 –5 350°F 21a 26
Hombro 4 –6 350°F 30a 34
Chuletas 4 –5 325°F 15a 17
Costillas 8– 10 450º F hasta que se dore,
luego bajar a 250°F 15a 17
JAMÓN AHUMADO
Con hueso 10– 15 325°F 17a 21
Deshuesado 8 –12 325°F 15a 17
Cocido 5– 10 325°F 13 a24
HÍGADO
Lomo 4 –6 325°F 26a 30
Hombro 3 –5 325°F 26a 30
AVES
Pollo, entero 3
1
⁄
2
– 5 350°F 13a 15
Pollo, entero 6 –8 350°F 15a 17
Pollo, trozos 6 –8 350°F 7 a9
Pavo, marinado 10– 14 375°F 12a 15
Pavo, marinado 14– 22 375°F 13a 15
Pavo, fresco 10 –14 350°F 15 a17
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 17to 21
Sirloin Tip 3 –5 350°F 17to 21
Tenderloin 3
1
⁄
2
– 4 450°F 7 to 10
Pot Roast 4 – 6 300°F 26to 34
Corned Beef 3
1
⁄
2
– 4 300°F 15to 17
LAMB
Leg 5 –8 350°F 20to 22
Shoulder, boneless 3 –4 350°F 20to 22
PORK
Loin Roast 3 –5 350°F 21to 26
Shoulder 4 –6 350°F 30to 34
Chops 4 –5 325°F 15to 17
Country-Style Ribs 8 – 10 450°F to brown and…
…then decrease temp. to 250°F 15to 17
SMOKED HAM
Bone-in 10 –15 325°F 17 to 21
Boneless 8– 12 325°F 15to 17
Fully cooked 5 – 10 325°F 13 to 24
VEAL
Loin 4 –6 325°F 26to 30
Shoulder 3 –5 325°F 26to 30
POULTRY
Chicken,whole 3
1
⁄
2
– 5 350°F 13to 15
Chicken,whole 6 –8 350°F 15to 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 to17
MEAT WEIGHT (LBS.) TEMP. MIN./LB.
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