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Boretti Michelangelo Manual

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53
Cocina con grill
NOTA: Desmonte siempre la rejilla de calenta-
miento antes de utilizar el quemador trasero
para cocinar con grill.
Para colocar la carne o el ave en la barra del
asador, introduzca una de las horquillas en la
barra y apriete el tornillo de mariposa. Des-
pués, pase la barra del asador por el centro
de la carne o el ave en dirección longitudinal. A
continuación, debe centrar la carne en la barra
del asador y la horquilla restante, y apretar el
tornillo de mariposa. Coloque la barra del asa-
dor en la parrilla y deje que el lado más pe-
sado caiga hacia abajo, coloque el contrapeso
en la parte superior y sujétela. Compruebe
regularme la carne para asegurarse de que la
barra del asador gira suavemente durante la
preparación. En caso necesario, ajuste el con-
trapeso.
La única forma exacta de saber cuándo está
lista la carne es mediante un termómetro para
carne. Introduzca el termómetro en el centro
de la carne. No deje que el termómetro entre
en contacto con el hueso, pues ello impediría
una medición precisa del termómetro para
carne.
Desmonte las parrillas, coloque una bandeja
recogegotas sobre los protectores superiores
y colóquela directamente bajo la comida en la
barra del asador. Dependiendo del sabor que
desee, coloque líquidos en la bandeja, como
agua, zumo o vino, cebolla picada o ajo. A me-
dida que los jugos se obtengan de la carne, se
mezclarán con el líquido y se evaporarán direc-
tamente sobre la carne. Así no tendrá que ro-
ciar continuamente el jugo sobre las piezas.
No deje que la bandeja recogegotas se quede
seca.
Coloque la carne entre las horquillas y deje
que el lado más pesado de la comida caiga
hacia abajo. Coloque el contrapeso en la parte
superior.
… 53 …


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