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ES
Sazonado con especias secas
Las especias secas para sazonar la carne son combinaciones de aromas especiales
que pueden ser tanto dulces como saladas y se sequen durante el proceso de
ahumado en la supercie del trozo de carne. Muchas de estas mezclas de especias
son recetas secretas. No obstante, puede comprar una gran variedad de estas
mezclas en comercios y tiendas especializadas. En ocasiones puede añadir un
poco de aceite de cocina para que las especias se jen mejor a la carne. Gracias
a esta mezcla de especias la carne estará más sabrosa, pero el aroma principal
seguirá proviniendo del proceso de ahumado. Por tanto, no se exceda en el uso de
estas especias.
LIMPIEZA Y CUIDADO
Desconecte el enchufe de la toma de corriente y deje que se enfríe
completamente antes de limpiarlo.
Las piezas del ahumador no son aptas para su lavado en lavavajillas.
Limpie las piezas individuales con agua tibia y jabón.
Antes de utilizar de nuevo el ahumador, retire las cenizas de la cámara de
combustión.
Limpie la parte interior y exterior del ahumador con agua tibia. No utilice
jabones.
Asegúrese de que todas las piezas están completamente secas antes de volver
a colocarlas en el aparato, de ponerlo en marcha o de guardarlo.
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