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Klarstein 10033376 Gourmet Barrel smoker Manual

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ES
Tiempo de ahumado
El tiempo de ahumado es difícil de determinar. El aparato está diseñado para utilizarse
en el exterior y la temperatura exterior, así como las condiciones del viento pueden
afectar el tiempo de ahumado de un alimento. Las temperaturas bajas y el viento fuerte
prolongan el tiempo.
La corriente eléctrica doméstica, el uso o no de un cable alargador y la cantidad
de productos que se desea ahumar inuyen en el tiempo requerido para ahumar los
alimentos.
INDICACIONES PRÁCTICAS
Bandeja de goteo
Este ahumador eléctrico no es un ahumador de agua, por lo que no necesita añadir
agua, si no desea cocinar sus alimentos al vapor.
La bandeja de goteo recoge la grasa y el agua que desprenden los alimentos durante
el proceso de ahumado.
Recipiente de virutas
Este aparato cuenta con un elemento calefactor para calentarse rápidamente y ahumar
de forma regular. El recipiente de virutas siempre debe montarse en el soporte, no
directamente en el elemento calefactor, para garantizar un uso correcto del aparato.
Astillas de madera
El humo de las astillas utilizadas le agrega a los alimentos el sabor. Puede usar
cualquier tipo de madera dura aromática, como mezquite, manzanero, arándano,
pecán o hickory. Es muchísimo más recomendable emplear las astillas de madera que
trozos grandes. Utilice solamente un puñado de astillas, ya que un humo demasiado
fuerte deja un gusto amargo.
Absorción de grasa
La bandeja de goteo recoge la grasa y el líquido que desprenden los alimentos.
Para facilitar la limpieza, coloque una toalla na absorbente de grasas en la parte
inferior del ahumador. Utilice una toalla granulado absorbente de aceite. NO emplee
materiales aromáticos o químicos. Cambie la toalla regularmente.
… 41 …


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