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Izgara (grill) yaplacak olan etleri vs. doğrudan tel
zgarann üzerine diziniz. Tek bir parça zgaralk et vs.
kzartacaksanz, tel zgarann tam ortasna koyunuz.
Ek olarak emaye tepsiyi 1. yükseklikte yerleştiriniz.
Böylelikleettendamlayansuveyağlartepsiyeakarve
frn temiz kalr.
Izgara etleri, bildirilen kzartma süresinin üçte ikisi sona
erince çeviriniz.
Izgara stma eleman s ürekli lp kapanmaktadr. Bu
normal bir durumdur. Bu otomatik açlma kapanma
işleminin ne kadar sk gerçekleştiği, ayarlamş olduğunuz
zgara yapma kademesine bağldr.
Tablo, yemeklerin soğuk frna sürülmesi için geçerlidir.
Tablodaki süreler klavuz değerlerdir. Etin kalitesine ve
sfatlarna bağldr.
Et
Ağrlk Tabak ve
çanaklar
Yük
seklik
Istma
şekli
Is ºC,
zgara
Süre,
dakika
Buğulanmş sğr
kzartmas
(örn. pirzola)
1kg
1,5 kg
2kg
kapal
2
2
2
t
t
t
220-240
210-230
200-220
90
110
130
Sğr eti (kalça) 1kg
1,5 kg
2kg
açk
2
2
2
t
t
t
200-220
190-210
180-200
70
80
90
Rozbif, pembe* 1kg açk 1 R 220- 240 40
Biftek, tam pişmiş
Biftek, pembe
Tel zgara***
Tel zgara***
5
5
x
x
3
3
20
15
Derisiz domuz eti
(örn. ense)
1kg
1,5 kg
2kg
açk
1
1
1
R
R
R
200-220
190-210
180-200
100
140
160
Derili domuz eti**
(örn. omuz, paça)
1kg
1,5 kg
2kg
açk
1
1
1
R
R
R
190-210
180-200
170-190
120
150
180
Kasseler usulü
kemikli et
1kg kapal 2 t 220- 240 70
Dalyan köfte 750 g açk 1 R 180-200 70
Sosis yakl. 750 g Tel zgara*** 4 x 3 15
Dana frnda 1kg
2kg
açk 2
2
t
t
190-210
170-190
100
120
Et
158


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