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ES
Añadir material combustible con posterioridad
Con las ranuras de ventilación cerradas, la parrilla aguanta varias horas a temperaturas
elevadas. Si necesita un tiempo de cocción prolongado (p. ej. al asar una pata entera
o ahumado lento), puede que sea necesario añadir más carbón. Simplemente añada
más carbón y proceda como se ha descrito anteriormente.
INSTRUCCIONES SOBRE LA TEMPERATURA DE
PREPARACIÓN
Tipo de carne Tiempo de asado Conducto de aire
superior
Conducto de aire
inferior
Cocción lenta / ahumado (110 °C - 135 °C)
Costilla de res 2 horas por cada
500 g
Tiras de cerdo 2 horas por cada
500 g
Pollo entero 3-4 horas
Costillas 3-5 horas
Asados 9 horas
Cocción lenta / ahumado (110 °C - 135 °C)
Pescado 15-20 min
Filete de cerdo 15-30 min
Piezas de pollo 30-45 min
Pollo entero 30-45 min
Pata de cordero 1-1,5 horas
Pavo 2-4 horas
Jamón 2-5 horas
Asado intenso (260 °C - 370 °C)
Filetes 5-8 min
Chuleta de cerdo 6-10 min
Hamburguesa 6-10 min
Salchichas 6-10 min
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