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PT
Cozinhar com Grelhador
Tabelas e sugestões Grelhador sem microondas
Alimento
Quantidade (g)
Tempo (min.)
Indicações
Peixe
Dourada
Sardinha/ruivo
800
6-8 unid.
18-24
15-20
Barre ligeiramente com manteiga e unte.
Após ter decorrido metade do tempo vire e
barre com condimentos.
Carne
Salsicha
6-8 unid.
22-26
Pique após ter decorrido metade do tempo
de cozinhado e vire.
Hambúrguer congelado
3 unid.
18-20
Entrecosto (aprox. 3 cm de
espessura)
400
25-30
Após ter decorrido metade do tempo unte
e vire.
Restantes
Tostas
4 unid.
1½-3
Vigie o gratinado.
Gratinar sandes
2 unid.
5-10
Vigie o gratinado.
Aqueça previamente o grelhador durante 2
minutos. Se não houver qualquer indicação em
contrário, utilize a trempe. Os tempos indicados
são meramente indicativos e podem variar em
função da composição e da quantidade do
alimento, bem como do estado pretendido. O
peixe e a carne adquirem um óptimo sabor se,
antes de grelhar, pincelar com óleo vegetal,
especiarias e ervas e deixar finalmente a marinar
durante algumas horas. Adicione o sal somente
depois de grelhar.
As salsichas não rebentam se as picar
anteriormente com um garfo.
Após ter decorrido metade do tempo, vigie o
cozinhado e se necessário vire ou pincele com
óleo.
O grelhador é especialmente adequado para
confeccionar pedaços de carne e peixe finos. Os
pedaços de carne finos só têm de ser virados
uma vez, os maiores várias vezes. No caso do
peixe é aconselhado unir as duas extremidades
do mesmo, boca com o rabo, e colocá-lo sobre a
trempe.
133


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