Recetas

Algunos consejos de cocción

Para preparar parrilladas pequeñas utilice preferentemente la parte de la placa de cocción próxima a la caja de mandos (4).

Cuando prepare alimentos que desprendan mucha grasa (ejemplo: salchichas…), vacíe la bandeja recoge-grasa (3) con mayor frecuencia para evitar que se desborde (recuerde que debe vaciar la bandeja recoge-grasa (3) después de cada tanda y antes de colocar en la placa la siguiente tanda de carne).

Si prefiere la carne más sabrosa o picante, puede marinarla antes de cocinarla.

Adobo

Para 3 dl de adobo clásico

Preparación: 5 minutos

1,5 dl de vinagre de vino blanco • 1,5 dl de vino blanco seco • 1 cebolla grande

6 dientes de ajo • 2 hojas de laurel • 6 granos de pimienta negra • sal

Pele y corte en rodajas la cebolla. Machaque los granos de pimienta y las hojas de laurel. Mezcle todos los ingredientes en un bol. Coloque la carne en un plato hondo y cubra con este adobo. Deje el plato en la nevera durante 5 horas y gire la carne de vez en cuando con una cuchara de madera.

Grills

Filete de ternera con ajo y perejil

Por ración: • 1 filete de 150 g • ajo y perejil picados • sal • pimienta

Ase los filetes durante 3 minutos aproximadamente por cada cara. Salpimiente con el ajo y perejil a media cocción.

Entrecot a la mostaza

Por ración: • 1 entrecot de 200 g • 1 cucharadita de mostaza • sal • pimienta

Unte la carne con la mostaza, salpimiente y colóquela en la placa grill durante aproximadamente 4 minutos cada lado.

Costillas de ternera

Para 4 personas: • 1 kg de costillas de ternera • hierbas (tomillo, romero, albahaca y mejorana) • sal • pimienta

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Sazone la carne con sal, pimienta y las hierbas. Ase en la placa grill durante 8 minutos aproximadamente, girando la carne durante la cocción.

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Groupe SEB USA - T-FAL CB6010 manual Algunos consejos de cocción, Grills

CB6010 specifications

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