{"id":8477,"date":"2017-05-04T06:50:39","date_gmt":"2017-05-04T06:50:39","guid":{"rendered":"https:\/\/www.grillsymbol.com\/bbq-cooking-times\/"},"modified":"2022-05-27T06:54:09","modified_gmt":"2022-05-27T06:54:09","slug":"tiempos-de-coccion-de-la-barbacoa","status":"publish","type":"page","link":"https:\/\/www.grillsymbol.com\/es\/instructions\/tiempos-de-coccion-de-la-barbacoa\/","title":{"rendered":"Tiempos de cocci\u00f3n de la barbacoa"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]La siguiente tabla ofrece una descripci\u00f3n general del tiempo de cocci\u00f3n. Sin embargo, estos tiempos dependen en gran medida de la temperatura interna del horno, la cantidad de agua a\u00f1adida y la temperatura del ambiente exterior.<\/p>\n<table class=\"sisu\" border=\"1\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>\u00a0<strong>Nombre del producto: <\/strong><\/td>\n<td><strong>\u00a0Peso del producto: \u00a0<\/strong><\/td>\n<td><strong>\u00a0Tiempo de cocci\u00f3n:<\/strong><\/td>\n<\/tr>\n<tr>\n<td>\u00a0Salchichas a la parrilla<\/td>\n<td><\/td>\n<td>\u00a0~30 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Carne de cerdo:<\/strong><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>\u00a0Lomo de cerdo<\/td>\n<td>\u00a0~0,5 kg<\/td>\n<td>\u00a0~1-1,5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Solomillo de cerdo<\/td>\n<td>\u00a0~2-3 kg<\/td>\n<td>\u00a0~2-2,5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Chuleta de cerdo<\/td>\n<td>\u00a0~3 kg<\/td>\n<td>\u00a0~4-5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Hombro(con hueso, con corteza)<\/td>\n<td>\u00a0~4 kg<\/td>\n<td>\u00a0~7-9 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Musculos de la espalda (trozo de jam\u00f3n cocido)<\/td>\n<td>\u00a0~7 kg<\/td>\n<td>\u00a0~7-9 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Tocino (trozo entero)<\/td>\n<td>\u00a0~3-4 kg<\/td>\n<td>\u00a0~3-6 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Costilla<\/td>\n<td>\u00a0~1-1,5 kg<\/td>\n<td>\u00a0~2,5-3,5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Costillas culinarias<\/td>\n<td>\u00a01,5-2 kg<\/td>\n<td>\u00a0~3-4 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Espalda<\/td>\n<td>\u00a01,2 kg<\/td>\n<td>\u00a0~4-5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Canal de cerdo entero<\/td>\n<td>\u00a0~20-40 kg<\/td>\n<td>\u00a0~8-14 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Ternera:<\/strong><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>\u00a0Canal de ternera entera<\/td>\n<td>\u00a0~50 kg<\/td>\n<td>\u00a0~12 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Ternera:<\/strong><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>\u00a0Lomo<\/td>\n<td>\u00a0~1,5-2,5 kg<\/td>\n<td>\u00a0~1-1,5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Solomillo<\/td>\n<td>\u00a0~3 kg<\/td>\n<td>\u00a0~2-2,5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Entrecot<\/td>\n<td>\u00a0~3 kg<\/td>\n<td>\u00a0~2,5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Secci\u00f3n transversal parte trasera (sin hueso)<\/td>\n<td>\u00a0~2 kg<\/td>\n<td>\u00a0~ 2,5-3 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Parte interior de la parte trasera (sin hueso)<\/td>\n<td>\u00a0~3-4 kg<\/td>\n<td>\u00a0~3-3.5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Carne de cordero:<\/strong><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>\u00a0Grosella y costilla<\/td>\n<td>\u00a0~1 kg<\/td>\n<td>\u00a0~1-2 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Hombro con hueso<\/td>\n<td>\u00a0~2 kg<\/td>\n<td>\u00a0~2,5-3,5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Parte trasera con hueso<\/td>\n<td>\u00a0~3-4 kg<\/td>\n<td>\u00a0~3-5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Canal de cordero entero<\/td>\n<td>\u00a0~10-12 kg<\/td>\n<td>\u00a0~6-8 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Carne de ave:<\/strong><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>\u00a0Pollo sin trocear<\/td>\n<td>\u00a0~1-1,5 kg<\/td>\n<td>\u00a0~2-3 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Pato sin trocear<\/td>\n<td>\u00a0~2 kg<\/td>\n<td>~2-3 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Piernas de pollo, muslos<\/td>\n<td>\u00a0~0,3 kg<\/td>\n<td>\u00a0~2,5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Alitas de pollo<\/td>\n<td>\u00a0~0,1 kg<\/td>\n<td>\u00a0~1,5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Mitad de los muslos de pollo<\/td>\n<td>\u00a0~0,5 kg<\/td>\n<td>\u00a0~2, 5-3 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Mitad de las alitas de pavo<\/td>\n<td>\u00a0~0,3 kg<\/td>\n<td>\u00a0~2-2,5 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Pechuga de pato<\/td>\n<td>~0,3 kg<\/td>\n<td>\u00a0~1 hora<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Pescado:<\/strong><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>\u00a0Trucha entera, salmon<\/td>\n<td>\u00a0~1,5-4 kg<\/td>\n<td>\u00a0~1,5-2 horas<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Filete de trucha, filete de salmon (en un soporte de aluminio)<\/td>\n<td>\u00a0~1,5-2 kg<\/td>\n<td>\u00a0~30-45 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Platija europea<\/td>\n<td>\u00a0~0,2-0,3 kg<\/td>\n<td>\u00a0~20-30 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Besugo<\/td>\n<td>\u00a0~1-2,5 kg<\/td>\n<td>\u00a0~20-40 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Perca<\/td>\n<td>\u00a0~0,2-0,5 kg<\/td>\n<td>\u00a0~20-30 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Anguila<\/td>\n<td>\u00a0~1-1,5 kg<\/td>\n<td>\u00a0~20-30 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Bacalao<\/td>\n<td>\u00a0\u00a0~1,5-2 kg<\/td>\n<td>\u00a0~30-45 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Caballa<\/td>\n<td>\u00a0 ~1-2 kg<\/td>\n<td>\u00a0~20-40 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Carpa<\/td>\n<td>\u00a0~1-3 kg<\/td>\n<td>\u00a0~30-45 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]La siguiente tabla ofrece una descripci\u00f3n general del tiempo de cocci\u00f3n. Sin embargo, estos tiempos dependen en gran medida de la temperatura interna del horno, la cantidad de agua a\u00f1adida y la temperatura del ambiente exterior. \u00a0Nombre del producto: \u00a0Peso del producto: \u00a0 \u00a0Tiempo de cocci\u00f3n: \u00a0Salchichas a la parrilla \u00a0~30 min \u00a0Carne de cerdo: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":8505,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-8477","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Here you will get Valuable BBQ cooking tips and overview of the cooking times. 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