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Unold 58590 Manual

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TIEMPOS DE ASADO RECOMENDADOS
Alimento Nivel Duración en
minutos
Salchicha Alta 6-10 min
Lomo alto Alta 6-8 min
Lomo bajo Alta 10-12 min
Pechuga de pato Alta 8-12 min
Pechuga de pollo Alta 6-8 min
Costillas Alta 15-20 min
Cevapcici (darle la
vuelta varias veces)
Alta 8-10 min
Brochetas Alta 8-12 min
Chuletillas de cordero Alta 7-9 min
Carne de aguja Alta 12-15 min
Albóndigas Alta 8-12 min
Queso de hígado Alta 3-4 min
Trucha en papel de
plata
Alta 10-12 min
Alimento Nivel Duración en
minutos
Sardinas Alta 5-8 min
Arenques Alta 8-12 min
Tomate en papel de
plata
Medi. 4-7 min
Brochetas de
verduras
Medi. 6-8 min
Lonchas de calabacín Medi. 6-8 min
Berenjenas Medi. 6-8 min
Plancha superior
Gratenes 3-4 20-35 min
Plancha inferior (lado llano)
Huevos revueltos Alta 3-5 min
Kebab Alta 8-1 min
MARINADAS
Adobo muy picante
1 cebolla, ½ chile rojo, 2 cucharadas de
aceite de oliva, 2 cucharadas de azúcar de
caña, 3 cucharadas de vinagre, 50 ml de
zumo de manzana, 50 ml de zumo de tomate,
2 cucharadita de salsa Worcester, 2 bayas de
enebro
Pique finamente la cebolla y el chile, sofríalos
brevemente en una sartén con aceite. Añada
el azúcar, el vinagre y el zumo de manzana y
llévelo a ebullición. Retírelo del fuego. Añada el
Los siguientes adobos son apropiados de igual manera para bistecs de carne de ternera, carne de
cerdo, cordero, aves, pescado y verduras y hortalizas. Coloque los bistecs en la marinada o cúbralos
con la misma y déjelos macerar durante varias horas en el frigorífico, mejor durante toda la noche.
De vez en cuando déles la vuelta. Antes de asar al grill, debería secar la carne marinada con un papel
de cocina. Con el resto del adobo puede untar los alimentos mientras se están asando.
Copyright UNOLD AG | www.unold.de
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