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BISTRO
− Käytä matalampia lämpötila-asetuksia grillatessasi herk-
kiä ruokatuotteita kuten kanaa, kalaa tai vihanneksia.
Käytä korkeampaa lämpötilaa grillatessasi paksumpia
ruokatuotteita kuten punaista lihaa.
Lisätäksesi makua voit marinoida lihaa öljyssä tai viinissä.
Kalan marinointiin tarvitset öljyn ja sitruunamehun sekoi-
tuksen.
Leikkaa liha n. 2,5 cm kokoisiksi kuutioiksi.
SEURAAVAT LIHALAJIT SOVELTUVAT PERHAITEN
GRILLATTAVIKSI:
Naudanliha: Pihvit, kyljykset, lihamureke
− Vasikanliha: Leikkeet, kotletit
Sianliha: Pihvit, kotletit
Lampaanliha: Lampaanlapa (viipaloituna), kotletit
Kananliha: Koivet, rintapalat, siivet
Makkarat: Aseta makkarat grilliin siten, etteivät ne repeä.
GRILLAUSOPAS
Alla mainitut ajat ovat arvioituja grillausaikoja ja ne voivat
vaihdella. Käännä grillattavia ruokatuotteita vähintään
kerran grillausajan puolivälissä. Älä jätä grillattavia ruoka-
tuotteita valvomatta grilliin ja vaihda lämpötila-asetusta
tarpeen mukaan.
Arvioitu grillausaika
Hampurilainen 10 - 15 minuuttia
Hotdogit 8 - 10 minuuttia
Makkarat 12 - 15 minuuttia
Kalapihvit (Lohi, yms.) 22 - 25 minuuttia
Vartaat 22 - 25 minuuttia
(Kala/äyriäiset)
Vartaat (Liha) 18 - 25 minuuttia
Kyljykset 22 - 25 minuuttia
Vihannekset 5 - 9 minuuttia
Kananliha kunnes liha ei enää punota
(Grillauspalat tai (10 - 15 minuuttia)
kananrinta ilman luita)
78


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