Temperaturas perfectas, tiempos precisos y puntos ideales para cada corte. De la picaña a las costillas — domínalos todos.
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| Corte de Carne | Temp °C | Tiempo | Dificultad |
|---|---|---|---|
| 🥩 Picanha (Sirloin Cap) | 205°C | 8 min | Medio |
| 🥩 Ribeye Steak (1") | 205°C | 10 min | Medio |
| 🥩 NY Strip (1") | 205°C | 12 min | Easy |
| 🍖 Beef Short Ribs | 180°C | 45 min | Hard |
| 🥓 Pork Belly | 195°C | 25 min | Medio |
| 🍗 Chicken Thighs | 200°C | 25 min | Easy |
| 🍗 Chicken Wings | 205°C | 22 min | Easy |
| 🐟 Salmon Fillet | 180°C | 12 min | Easy |
| 🐷 Pork Chops (1") | 190°C | 14 min | Easy |
| 🍖 Lamb Chops | 205°C | 10 min | Medio |
| 🌭 Sausages | 195°C | 12 min | Easy |
| 🍔 Burger Patties | 190°C | 10 min | Easy |
La temperatura interna lo es todo
50°C
Cool red center
Very soft texture
4 min per side
55°C
Warm red center
Juicy & tender
5 min per side
60°C
Pink center
Firm but juicy
6 min per side
65°C
Slight pink
Mostly firm
7 min per side
70°C
No pink
Firm throughout
8+ min per side
Brazilian sirloin cap. The king of air fryer steaks. Score the fat cap, salt generously, 8 min at 205°C.
Crackling skin, tender meat. Pat skin dry, vinegar trick, 25 min at 195°C + 5 min blast at 205°C.
Fall-off-the-bone. Foil wrap first for tenderness, then unwrap for caramelized bark. 45 min total.
The crispiest wings ever. Secret: baking powder. 22 min at 205°C, toss in sauce after cooking.
Herb crust, flaky inside. Dijon + panko + herbs, 12 min at 180°C. Restaurant quality at home.
La humedad es enemiga de lo crujiente. Seca cada pieza con papel toalla.
Saca la carne del refrigerador 30 min antes. Carne fría cocina desigual.
Freidora caliente da sellado instantáneo. Nunca pongas carne en freidora fría.
El aire necesita circular. Deja espacio entre piezas. Cocina en tandas.
La ÚNICA forma de saber el punto. No adivines — mide. Siempre.
5 minutos mínimo. Los jugos se redistribuyen — cortar temprano pierde jugosidad.
Sprays aerosol destruyen el antiadherente. Usa un atomizador recargable.
Excepto muslos (piel arriba todo el tiempo). Todo lo demás — voltea.
Buena carne solo necesita sal, pimienta y ajo. Deja que la calidad hable.
Mira las fibras musculares — corta perpendicular. Cada mordida será tierna.
For a 1-inch thick steak, cook at 205°C. Medium-rare takes 8 minutes (4 per side), medium takes 10 minutes, well-done takes 14 minutes. Always use a meat thermometer — 55°C for medium-rare, 60°C for medium, 70°C for well-done.
Wrap ribs in foil and cook at 180°C for 30 minutes, then unwrap and cook at 205°C for 15 minutes for a caramelized bark. Total: 45 minutes. The foil step steams the meat tender, the unwrap step creates the crust.
Yes! Air fryers create excellent BBQ results. The rapid hot air circulation creates a crispy, caramelized exterior similar to grilling, while keeping meat juicy inside. You won't get smoke flavor, but the texture and sear are outstanding.
The best meats for air fryer are: chicken wings and thighs (crispy skin), picanha/sirloin cap (Brazilian favorite), pork belly (crackling skin), and salmon (crispy herb crust). Thin cuts and items with skin/fat perform best.
Yes, flip steaks and chops halfway through for even browning. Exception: chicken thighs skin-side up — don't flip, let the skin face the heating element the entire time for maximum crispiness.
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