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NON
^í~ÄÉä~¨î•äáÇ~é~ê~~áåíêçÇì´©çÇçë~äáãÉåíçëå ç
ÑçêåçÑêáçK
Peixe
Peso Recipiente Nível Tipo de
aquecimento
Temperatura
ºC, Gre lha do r
Tempo de
duração,
minutos
Peixe grelhado 300 g cada
1kg
1,5 k g
Grelha* 3
2
2
x
R
R
2
180-200
170-190
20-25
45-50
50-60
Peixe às postas 300 g cada Grelha* 4 x 2 20-25
* Coloq ue o tabuleiro esmaltado no vel 1.
A tabela n ão contém quaisquer
dadossobreopesodoassado.
Escolha a indicação correspondente ao peso imediatamente
abaixoeprolongueotempo.
Como verificar se o assado está
pronto.
Utilize um termómetro para carne (pode ser adquirido no
comércio da especi alidade) ou faça o «teste da col her». Com
umacolher,façapressãosobreoassado.Seoassadoestiver
rijo, isso significa que está pronto. Se ele ceder, isso significa
que ainda é necessário mais algum tempo.
O assado está demasiado escuro
e a crosta queimada nalguns
pontos.
Verifiqueoníveldotabuleiroeatemperatura.
O assado tem bom aspecto, mas
o molho está queimado.
Da próxima v ez, escolha uma assadeira menor ou adicione mais
líquido.
O assado tem bom aspecto, mas
o molho está claro e aguado.
Da próxima vez, escolha uma assadeira maior ou adicione
menos líquido.
Ao regar o assado, formam-se
vapores.
Utilize grelhar com ar circulante em vez de calor superior e
inferior. Dessa forma, o molho do assado o aquece tanto e,
consequentemente, não é formado tanto vapor de água.
mÉáñÉ
`çåëÉäÜçë é~ê~
~ëë~ê É ÖêÉäÜ~ê
120


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