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mPREVIDNO! Uporabljajte samo naravne sekance za dimljenje, primerne
za hrano. Uporabite lahko sekance za dimljenje z različnimi okusi v poljubni
količini.
mPREVIDNO! V nobenem primeru ne smete uporabljati lesa, ki ni primeren za
dimljenje hrane. Uporabljajte samo les, ki ga prepoznate in za katerega veste,
da je primeren za dimljenje hrane. Vse vrste lesa niso primerne za dimljenje
hrane.
Opomba: Med uporabo redno preverjajte, ali je še dovolj goriva. Po potrebi
dodajte gorivo.
Peka (glejte sl. K)
Izpraznite vodo iz posode za vodo[], tako da lahko posoda za vodo služi
kot posredni vir toplote. S tem indirektnim načinom kuhanja lahko meso nežno
popečete.
Neposredno pečenje na žaru (glejte sliko L)
Neposredno pečenje na žaru pomeni pripravljanje hrane neposredno nad
virom toplote (oglje, plinski gorilnik, električni grelni element itd.). Učinek
toplotnega sevanja na hrano je pri tradicionalni metodi najmočnejši in skrajša
čas pečenja (hitrejše pečenje).
Okrogli in pokriti žari imajo poleg tega pokrov in prezračevalne reže v
pokrovu in na dnu pečice. Z zaprtim pokrovom in odprto prezračevalne reže
lahko čas pečenja skrajšate, okus hrane pa je tako še bolj izrazit.
Vendar pa lahko pri nezaščitenem neposrednem pečenju na žaru maščoba ali
marinada iz hrane kaplja v žerjavico in tam zgori.
Pri zelo mastni ali močno marinirani hrani je priporočljiva uporaba posode za
žar iz aluminija ali, še bolje, iz emajlirane jeklene pločevine.
143


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