{"id":2676,"date":"2025-07-07T09:44:30","date_gmt":"2025-07-07T07:44:30","guid":{"rendered":"https:\/\/wiweb.org\/sl\/?p=2676"},"modified":"2025-07-07T09:44:31","modified_gmt":"2025-07-07T07:44:31","slug":"kako-ocistiti-zar-5-nasvetov-za-popolnoma-cist-zar","status":"publish","type":"post","link":"https:\/\/wiweb.org\/sl\/partnerji-clanki\/kako-ocistiti-zar-5-nasvetov-za-popolnoma-cist-zar\/","title":{"rendered":"Kako o\u010distiti \u017ear? 5 nasvetov za popolnoma \u010dist \u017ear"},"content":{"rendered":"\n<p><em>Za mnoge je najljub\u0161a poletna aktivnost, poleg kopanja in le\u017eanja ob morju, varno pe\u010denje na \u017earu. Pi\u0161\u010danec, cesarsko meso, kebab, vsak kos mesa na re\u0161etki za \u017ear bo pustil mastne made\u017ee. \u0160e posebej, \u010de meso pred peko polo\u017eite v pac, tako da absorbira odve\u010dno ma\u0161\u010dobo. Po pe\u010denju mesa na \u017earu in tistemu najljub\u0161emu vonju, mesu na \u017earu, pride ta sovra\u017ena naloga, in to je \u010di\u0161\u010denje \u017eara. Tukaj je nekaj hitrih nasvetov, kako ohraniti re\u0161etko za \u017ear \u010disto in pripravljeno za naslednji \u017ear.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/wiweb.org\/sl\/wp-content\/uploads\/2025\/07\/1gedmqglzXrcuvs.jpg\" alt=\"\" class=\"wp-image-2678\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>O\u010distite \u017ear, ko je \u0161e topel<\/strong><\/h2>\n\n\n\n<p>Ko kon\u010date z pe\u010denjem <a href=\"https:\/\/www.shoptok.si\/zari-in-kurisca\/cene\/4196\">\u017eara<\/a> in po odstranitvi vsega mesa in po\u010ditka z \u017eara, pustite \u017ear, da gori \u0161e nekaj minut. Na ta na\u010din bodo ma\u0161\u010dobni ostanki in ostanki hrane goreli do konca. Traja le nekaj minut, da ostane re\u0161etka prazna, nato pa jo odstranite iz toplote in toplote. <strong>Ko re\u0161etka stoji nekaj minut izven dosega toplote, je pravi \u010das za \u010di\u0161\u010denje<\/strong>. Medtem ko je re\u0161etka \u0161e vedno topla, vendar ne preve\u010d vro\u010da, je pravi \u010das za \u010di\u0161\u010denje, saj so meso in ma\u0161\u010dobne obloge na njej \u0161e vedno mehke.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Uporabite krta\u010do za \u017ear<\/strong><\/h2>\n\n\n\n<p>Najpomembnej\u0161e orodje, s katerim je najla\u017eje odstraniti ostanke mesa in ma\u0161\u010dobe iz re\u0161etke za \u017ear, <strong>je jeklena krta\u010da za \u017ear.<\/strong> Re\u0161etke vam ni treba shraniti, lahko mo\u010dno pritisnete in poskusite odstraniti vse ostanke ma\u0161\u010dobe iz nje. Zato je najbolje, da to storite, ko je re\u0161etka \u0161e topla, da boste la\u017eje odstranili vse ostanke hrane in ne\u010disto\u010de. \u010ce nimate pri roki krta\u010de za odstranjevanje umazanije, uporabite aluminijasto folijo, jo zme\u010dkajte v kroglico in iz nje naredite kroglo, s katero lahko o\u010distite re\u0161etko.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/wiweb.org\/sl\/wp-content\/uploads\/2025\/07\/ifpu06h8e5mx38v.jpg\" alt=\"\" class=\"wp-image-2679\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Naredite naravno \u010distilo<\/strong><\/h2>\n\n\n\n<p>\u010ce \u017eelite \u0161e la\u017eje odstraniti ostanke umazanije z \u017eara, naredite svoje \u010distilno sredstvo. Dovolj je, da zme\u0161amo <strong>kis in vodo v razmerju 1 proti 1 in vlijemo v steklenico s pr\u0161ilom<\/strong>. Nastalo zmes razpr\u0161ite na toplo re\u0161etko, pustite nekaj minut in dobro o\u010distite z jekleno krta\u010do. Uporabite lahko tudi pecilni soda, ki bo dala podoben u\u010dinek me\u0161anici kisa in vode.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ne pozabite o\u010distiti drugih delov \u017eara<\/strong><\/h2>\n\n\n\n<p>Poleg re\u0161etke, na kateri je bilo meso pe\u010deno na \u017earu, ne pozabite o\u010distiti tudi drugih delov \u017eara, ki so se med pe\u010denjem na \u017earu pomastili. O\u010distite okoli \u017eara<strong>, da se ose in druge \u017eivali ne zbirajo okoli va\u0161ega \u017eara<\/strong>, saj lahko kapljice ma\u0161\u010dobe in olja letijo povsod. Prav tako poskrbite za posodo, ki pu\u0161\u010da ma\u0161\u010dobo in jo po peki na \u017earu dobro operite. Za te\u017eko dostopna mesta, ki so postala mastna okoli \u017eara, uporabite toplo vodo, detergent in staro krpo, ki vam ne bo \u017eal uni\u010diti.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/wiweb.org\/sl\/wp-content\/uploads\/2025\/07\/g23ce7121qtg8zx.jpg\" alt=\"\" class=\"wp-image-2680\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ob\u010dasno temeljito o\u010distite mre\u017eo<\/strong><\/h2>\n\n\n\n<p>Ni pomembno, da po vsakem \u017earu temeljito operete stojalo za \u017ear, vendar <strong>morate enkrat mese\u010dno temeljito o\u010distiti \u017ear<\/strong>. Ko za\u010dnete temeljito \u010di\u0161\u010denje re\u0161etke, pustite, da se namaka v topli vodi, ki ste jo zme\u0161ali z detergentom in sodo bikarbono. Ko je re\u0161etka stala pol ure, jo o\u010distite z gobico, krta\u010do in vsemi drugimi rekviziti ter temeljito sperite, da na njej ne ostane sled mila in detergenta.<\/p>\n\n\n\n<p>U\u017eivajte v pe\u010denju na \u017earu, ne skrbite preve\u010d za \u010di\u0161\u010denje, vendar ob\u010dasno temeljito operite <a href=\"https:\/\/www.shoptok.si\/zari-in-kurisca\/cene\/4196\">\u017ear<\/a> in re\u0161etko, da se izognete trajnim po\u0161kodbam in tako lahko dlje u\u017eivate v \u017earu.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Za mnoge je najljub\u0161a poletna aktivnost, poleg kopanja in le\u017eanja ob morju, varno pe\u010denje na \u017earu. Pi\u0161\u010danec, cesarsko meso, kebab, vsak kos mesa na re\u0161etki za \u017ear bo pustil mastne made\u017ee. \u0160e posebej, \u010de meso pred peko polo\u017eite v pac, tako da absorbira odve\u010dno ma\u0161\u010dobo. Po pe\u010denju mesa na \u017earu in tistemu najljub\u0161emu vonju, mesu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2677,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[1383,1316,1315,1381,1379,1380,1384,1382,1378,1377],"class_list":{"0":"post-2676","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-partnerji-clanki","8":"tag-aluminijasta-folija","9":"tag-ciscenje","10":"tag-detergent","11":"tag-jeklena-krtaca","12":"tag-kis","13":"tag-mascoba","14":"tag-naravno-cistilo","15":"tag-resetka","16":"tag-soda-bikarbona","17":"tag-zar"},"_links":{"self":[{"href":"https:\/\/wiweb.org\/sl\/wp-json\/wp\/v2\/posts\/2676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wiweb.org\/sl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wiweb.org\/sl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wiweb.org\/sl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wiweb.org\/sl\/wp-json\/wp\/v2\/comments?post=2676"}],"version-history":[{"count":1,"href":"https:\/\/wiweb.org\/sl\/wp-json\/wp\/v2\/posts\/2676\/revisions"}],"predecessor-version":[{"id":2681,"href":"https:\/\/wiweb.org\/sl\/wp-json\/wp\/v2\/posts\/2676\/revisions\/2681"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wiweb.org\/sl\/wp-json\/wp\/v2\/media\/2677"}],"wp:attachment":[{"href":"https:\/\/wiweb.org\/sl\/wp-json\/wp\/v2\/media?parent=2676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wiweb.org\/sl\/wp-json\/wp\/v2\/categories?post=2676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wiweb.org\/sl\/wp-json\/wp\/v2\/tags?post=2676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}