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Sharp r 82 fbst Manual

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MENU
AC-1
Cozedura
Espetadas
Grelhadas
Consultar as
receitas na página
351.
AC-2
Cozedura
Frango Assado
AC-3
Cozedura
Filetes de Peixe
Gratinados
AC-4
Cozedura
Gratinado
Consulte as
receitas na página
355 - 356.
AC-5
Cozedura
Baguettes
Congeladas
Ex.: baguettes com
cobertura de pizza
PESO (Unidade de
Aumento)/UTENSÍLIOS
0,2 - 0,8 kg (100 g)
(temp. inicial 5° C)
Grelha alta
0,9 - 1,8 kg (100 g)
(temp. inicial 5° C)
Grelha baixa
0,6 - 1,2 kg* (100 g)
(temp. inicial 5° C)
Recipiente para
gratinados
Grelha baixa
0,5 - 1,5 kg* (100 g)
(temp. inicial 20° C)
Recipiente para
gratinados
Grelha baixa
0,15 - 0,50 kg (50 g)
(temp. inicial -18° C)
Directamente sobre o
prato giratório
PROCEDIMENTO
• Prepare as espetadas.
• Coloque na grelha alta e deixe
cozinhar.
•Quando ouvir o sinal sonoro volte as
espetadas.
• Após a cozedura, transfira para a
travessa.
• Misture os ingredientes e espalhe sobre
o frango.
• Pique a pele do frango com uma
forquilha.
• Coloque o frango, com o peito virado
para baixo, na grelha baixa.
•Quando ouvir o sinal sonoro, volte o
frango.
• Après cuisson, laisser reposer pendant
environ 3 minutes dans le four, les
disposer sur le plat de service.
• Consulte as receitas de Filetes de Peixe
Gratinados na página 332.
* Indica o peso total de todos os
ingredientes.
• Prepare o gratinado.
• Coloque o gratinado sobre o Grelha
baixa.
• Após a cozedura, deixe repousar,
embrulhado em papel de alumínio,
durante cerca de 5 minutos.
* Indica o peso total de todos os
ingredientes.
• Retire as baguettes congeladas das
embalagens e coloque-as sobre o prato
giratório.
• Após a cozedura, transfira para a
travessa.
BOTÃO
Ingredientes para um
frango com 1,2 kg:
Sal e Pimenta,
1c/s de colorau,
2 c/s de óleo
329
TABELA DE AUTO COZEDURA
PORTUGUÊS
x1
x2
x3
x4
x5
12. R-82FBST Portuguese 27/08/2004 08:26 Page 329
… 331 …


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