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Tablo, besinlerin souk frna sürülmesi durumu için
geçerlidir.
Balk
Arlk Tabak ve
çanaklar
Yükseklik Istma
åekli
Is ºC,
zgara
Süre,
dakika
Izgara balk herbiri 300 g
1 kg
1,5 kg
Izgara teli* 3
2
2
x
R
R
2
180Ć200
170Ć190
20Ć25
45Ć50
50Ć60
Dilim balk,
örn. pirzola
herbiri 300 g Izgara teli* 4 x 2 20Ć25
* Emaye piåirme kalb 1. raf seviyesine taknz.
Tabloda ilgili kzartma için bir
arlk bildirilmemiå.
Ayar yaparken, kzartmann arlndan daha düåük
olan, gerçek arla en yakn arl ayarlaynz ve
kzartma süresini uzatnz.
Kzartma etin iyice piåip
piåmediini åu åekilde tespit
edebilirsiniz.
Bir et veya kzartma termometresi (yetkili satclarda
vardr) kullannz veya "kaåk testi" yapnz. Kaåkla
kzartmann üzerine bastrnz. Eer et salam ve
dayankl ise, piåmiå demektir. Eer çabuk ezilirse veya
basnca yumuåak olduunu fark ederseniz, biraz daha
piåmesi gerekir.
Kzartmann rengi çok koyu
oldu ve kabuu (üstü)
ksmen yand.
Kullanlan raf seviyesini ve scakl kontrol ediniz.
Kzartma güzel görünüyor
ama kabn içindeki sos yand
veya dibi tuttu.
Bir dahaki sefer daha küçük bir kzartma kab kullannz
veya biraz daha fazla su ilave ediniz.
Kzartma güzel görünüyor
ama kabn içindeki sosun
rengi çok açk ve sulu.
Bir dahaki sefer daha büyük bir kzartma kab kullannz
veya biraz daha az su ilave ediniz.
Kzartmann üzerine
sosundan veya suyundan
dökünce buhar oluåur.
Üstten ve alltan s yerine dönüåümlü hava ile kzartma
fonksiyonunu kullannz. Böylece etin arka taraf o kadar
stlmaz ve daha az buhar oluåmaktadr.
Balk
Kzartma ve
zgaraya yönelik
ip uçlar
123


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