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BISTRO
Gli alimenti da grigliare dovrebbero essere a temperatura
ambiente quando si collocano sulla griglia.
Gli alimenti congelati non grigliano bene e possono
diventare duri durante la cottura.
Per preparare cibi delicati, come pollo, pesce o verdure,
utilizzare temperature basse. Per grigliare alimenti con
maggiore spessore, come la carne rossa, utilizzare una
temperatura più elevata.
Per un sapore più forte, si può marinare la carne in olio
o vino. Per marinare la carne, è consigliata una miscela di
olio e succo di limone.
Per arrostire la carne in spiedini, tagliarla in cubetti di ca.
2,5 cm.
I SEGUENTI TIPI DI CARNE SONO I PIÙ INDICATI PER
LA COTTURA SULLA GRIGLIA:
Manzo: bistecca, costata, hamburger, costoletta
Vitello: scaloppina, cotoletta
Maiale: bistecca, cotoletta
Agnello: cosciotto di agnello (tagliato), cotoletta
Pollame: coscia, petto, ala
− Wurstel: bucare i wurstel prima di grigliarli per evitare
che si spacchino.
INDICAZIONI PER GRIGLIARE
I tempi di cottura indicati di seguito sono tempi approssima-
tivi e possono variare. Girare gli alimenti almeno una volta
dopo circa metà del tempo di cottura. Non lasciare mai i
cibi incustoditi sulla griglia e cambiare la temperatura, se
necessario.
Tempi approssimativi
di cottura sulla griglia
Hamburger 10 - 15 minuti
Hotdog 8 - 10 minuti
Wurstel 12 - 25 minuti
Tranci di pesce (salmone ecc.) 22 - 25 minuti
Spiedini 22 - 25 minuti
(pesce/crostacei)
Spiedini (carne) 18 - 25 minuti
Costolette 22 - 25 minuti
Verdure 5 - 9 minuti
Pollame finché la carne non
(bocconcini o appare più rosa
petto senza ossa) (10 - 15 minuti)
46


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