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Unold 58546 Manual

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Stand 9.3.2020
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REGULACIÓN DE TEMPERATURA
Puede ajustar siete niveles de temperatura.
Como valores orientativos rigen:
Calor bajo, p. ej., para pescado
Calor medio para carne tierna (p. ej., ave), verdura
Calor alto para bistecs
SUPERFICIE DE LA PARRILLA
1. En la parrilla tradicional coreana, el jugo de carne, del que se hace, p. ej.,
una sopa, entre en el borde de la superficie de la parrilla (véase figura)
Además, la forma cónica es ideal para asar sin grasa, dado que la grasa
fluye hacia abajo.
2. Utilice exclusivamente utensilios de cocina de madera o de plástico para
colocar la comida sobre la placa o recogerla. Los objetos metálicos pueden
arañar el revestimiento.
3. Si levanta la placa de parrilla fría con el recipiente extractor suministrado del
aparato, tiene la posibilidad de cocer directamente en la placa calentadora.
Esto es posible con ollas convencionales.
COMIDA PARA ASAR
1. Pruebe una de nuestras recetas o simplemente utilice su receta habitual
para asar.
2. Al utilizar comida para asar previamente congelada, tenga en cuenta que
debe estar completamente descongelada antes de asarla.
3. La carne almacenada previamente en la nevera se hará mejor si la retira de
la nevera antes de asarla y deja que quede a temperatura ambiente.
4. De ser posible, la carne (según la preparación y el tipo de carne) se debe
salar solo después de asarla. Si adoba la carne antes de asarla, esta quedará
especialmente tierna y sabrosa.
5. En el borde inferior se recogen la grasa y los líquidos de la cocción. De este
modo, asará con bajo contenido en grasa y su comida será más sana y fácil
de digerir.
6. Consejo: Las recetas de parrilla tradicional coreana destacan por la carne
marinada finamente cortada y asada. A continuación se llena al gusto una
Copyright UNOLD AG | www.unold.de
… 71 …


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