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Grigliare
Avvertenze
Tutti i valori riportati sono valori indicativi che
possono variare a seconda delle caratteristiche degli
alimenti.
Sciacquare carne sotto l'acqua fredda e asciugarla
con carta da cucina. Si consiglia di salare la carne
soltanto dopo la cottura al grill.
Durante la cottura al grill tenere sempre chiusa la
porta dell'apparecchio e non preriscaldare.
Affinché il sugo della carne venga raccolto, disporre
la griglia sul vassoio di vetro.
Girare i pezzi da cuocere al grill con una pinza da
grill. Bucandola con una forchetta, la carne perde la
sua parte liquida e risulterà asciutta.
La carne scura, ad es. di manzo, rosola più
velocemente della carne chiara di vitello o maiale. La
carne bianca e il filetto di pesce spesso risultano
poco dorati in superficie, ma cotti e morbidi
all'interno.
Pietanza Quantità Peso Livello grill Durata in minuti
Bistecche di coppa, ca. 2 cm di spes-
sore
3-4 pezzi da ca. 120 g 3 (elevata) 1° lato: ca. 15 min.
2° lato: ca. 10-15 min.
Salsicce 4-6 pezzi da ca. 150 g 3 (elevata) 1° lato: ca. 10-15 min.
2° lato: ca. 10-15 min.
Cotoletta di pesce* 2-3 pezzi da ca. 150 g 3 (elevata) 1° lato: ca. 10 min.
2° lato: ca. 10-15 min.
Pesce, intero* ad es. trota 2-3 pezzi da ca. 150 g 3 (elevata) 1° lato: ca. 15 min.
2° lato: ca. 15-20 min.
Pane per toast (pretostare) 2-6 fette 3 (elevata) 1° lato: ca. 4 min.
2° lato: ca. 4 min.
Gratinare i toast 2-6 fette 3 (elevata) A seconda della farcitura: 5-10 min.
* Oliare precedentemente la griglia.
100


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