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Sharp R-898-A Manual

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P-20
TABELA DE AUTO COZEDURA
PORTUGUÊS
MENU
AC-1
Cozedura
Espetadas
Grelhadas
Consultar as receitas
na página P-42.
AC-2
Cozedura
Frango Assado
AC-3
Cozedura
Filetes de Peixe
Gratinados
AC-4
Cozedura
Gratinado
Consulte as
receitas na página
P-46.
AC-5
Cozedura
Bolo
Consulte as
receitas na página
P-51.
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 peixe 5° C)
Recipiente para
gratinados
Grelha baixa
0,5 - 1,5 kg* (100 g)
(temp. inicial 20° C)
Recipiente para
gratinados
Grelha baixa
0,5 - 1,5 kg* (100 g)
(temp. inicial 20° C)
Forma para bolos
Grelha baixa
Saucer
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 P-23.
* 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.
• Prepare o bolo.
• Coloque a forma para bolo sobre a
grelha baixa com um saucer entre a
grelha e a forma para bolo.
• Após a cozedura, retire e deixe
repousar durante cerca de 10 minutos.
BOTÃO
x1
x2
x3
x4
x5
Ingredientes para um
frango com 1,2 kg:
Sal e Pimenta,
1c/s de colorau,
2 c/s de óleo
R-898-A_[PO].qxd 8/10/07 6:15 PM Page 329
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