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15 MÉTODOS DE ASAR
Entre la parrilla y el fuego o las brasas y la comida no
hay nada, y la parrilla puede estar directamente abajo
encima del anillo o mas lejos encima del elevador. Se
debe asar por ambos lados. Esta configuración es como
la tradicional barbacoa. Se cocina por convección, radia-
ción, y conducción.
Entre la comida y las brasas, se interpone el deflector de
cerámica, y se cocina por convección, y conducción. La
comida se coloca en la 1ª y/o 2ª parrilla, encima del
elevador. Con el asado indirecto se puede cocinar piezas
muy grandes de carnes o pescados, lentamente a bajas
temperaturas y ahumarlas al gusto.
Se coloca el elevador con el deflector, y encima de este
el disco para hornear, se cocina por convección, y con-
ducción, ya sean las pizzas, panes o repostería, según
Tª. Para auténtica pizza al horno de piedra italiana,
precalentar la monolith de hasta 400 °C. Para el resto
ver recetario.
ASADO DIRECTO
ASADO INDIRECTO
PIZZA
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