TEFAL PIERRADE Manual De Instrucciones página 21

Use about 200 g of food per person: use fresh products only (not frozen unless completely
thawed first).
Remove gristle and fat from meat. Debone fish. Cut thick shellfish in half.
Cut meat, fish, vegetables or fruits in slices of about 1/2 cm thick and 5 - 6 cm long. Cooking
irregular-sized pieces will not give the best results with this appliance.
The Pierrade is not suitable for cooking large pieces of food such as steaks, chicken pieces
etc or fatty foods such as bacon, sausages or burgers.
If preparing a large or complete meal (firm textured fish, shellfish (shelled), lean meat and
boneless poultry and fruits), it is recommended you clean the stone between different kinds
of food (e.g. meat and fruits) in order to fully appreciate the taste and flavour. To clean, use
the scraper supplied with the appliance (depending on model) or a spatula. Then wipe the
stone to remove any remaining food particles using kitchen paper.
Do not clean the stone with water, as this may cause thermal shock which will break it.
Set the thermostat (depending on model) to the position of your choice. Due to the
denseness of the stone, it will take 5 to 10 minutes to respond to a change in temperature
setting when the appliance is in use.
Turn off the appliance before the end of the meal: the stone will remain hot for at least ten
minutes, and the last pieces of food will continue to cook.
Recipes:
Place slices of meat, fish, vegetables or fruits on the stone and cook to your taste. Season to taste
on your plate. Accompany with cold sauces, salad and potatoes.
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Basic Pierrade
• Beef (rump steak, sirloin steak) • chicken or turkey fillet • veal fillet
Farmer's Pierrade
• Thinly sliced beef • veal escalope • lamb fillet • poultry (duck or turnkey)
Seafood Pierrade
• Monkfish or sea bass fillets • prawns or salmon • scallops • crayfish
Gourmet Pierrade
• Prawns • scallops • salmon or sea bass fillets • beef (fillet steak) • pork fillet medaillons • duck fillet
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Fruit Pierrade
• Oranges • apples • bananas • apricots
Cooks slices of fruit on the stone.
Drizzle melted chocolate, fruit coulis and whipped cream over the fruit on your plate.
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Pierrade
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