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Wieprzowina
Przed gotowaniem naleşy ponacinaú sĭoninċ zaczynajøc od
łrodka ku brzegom.
Pieczeį z chrupiøcø skórkø udaje siċ najlepiej z ĭopatki.
JagniĊcina
Pieczeħ rzymska
Ryba
Do przygotowania ryby moşna nieco natĭułciú perforowany
pojemnik do gotowania.
Caĭych ryb, filetów lub paluszków rybnych nie naleşy ukĭadaú
warstwami. Naleşy podaú wagċ najciċşszej ryby i wybraú
kawaĭki moşliwie jednakowej wielkołci.
Program Uwagi WyposaŐenie Wyso-
koĹú
Pieczeį z karkówki bez kołci, łwieşa* 1 - 2 kg Ruszt + blacha do pieczenia 2
Pieczeį z chrupiøcø skórkø, łwieşa* 0,8-2kg Ruszt + blacha do pieczenia 2
Kieĭ
basy parzone* - Perforowany pojemnik do
gotowania +
Blacha do pieczenia
3
1
* W przypadku tego programu moşna przesunøú czas zakoįczenia
Program Uwagi WyposaŐenie Wyso-
koĹú
Udziec, łwieşy / bez kołci, dobrze wypieczony 1 - 2 kg Ruszt + blacha do pieczenia 2
Udziec, łwieşy /
bez kołci, łrednio wypieczony, powolne goto-
wanie*
1-2kg Blacha do pieczenia 2
* Miċso wczełniej mocno obsmaşyú
Program Uwagi WyposaŐenie Wyso-
koĹú
Ze łwieşego miċsa mielonego Waga caĭkowita 0,5-2 kg Blacha do pieczenia 2
Program Uwagi WyposaŐenie Wyso-
koĹú
Gotowanie na parze łwieşej ryby w caĭołci 0,3-2kg Perforowany pojemnik do
gotowania +
Blacha do pieczenia
3
1
Filet rybny, gotowanie na parze / filet rybny,
łwieşy
maks. 2,5 cm grubołci Perforowany pojemnik do
gotowania +
Blacha do pieczenia
3
1
Filet rybny, gotowanie na parze / ryba mroşona maks. 2,5 cm grubołci Perforowany pojemnik do
gotowania +
Blacha do pieczenia
3
1
Omuĭki - Perforowany pojemnik do
gotowania +
Blacha do pieczenia
3
1
Panierowane krøşki kalmara, mroşone 0,5 - 1,25 kg Blacha do pieczenia + papier
do pieczenia
2
Paluszki rybne 0,5 - 1 kg Blacha do pieczenia + papier
do pieczenia
2
17


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