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Beem Cater Pro Manual

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EN Cater Pro
BEEM - Elements of Lifestyle
Switching off
Turn the temperature regulator (3) to
the lowest level (MIN).
Pull the plug out of the mains socket.
Allow the appliance to cool down com-
pletely.
Preparation
Set the desired temperature with the
temperatur regulator (3) according to
the dish (see the section Temperature
regulator; page 22).
Allow the appliance to heat up after
switching on. The operating tempera-
ture is reached more quickly when the
lid (2) is closed.
When the standby indicator (4) lights
up, the preset temperature has been
reached and grilling can start.
Recipe suggestions
Meat, poultry, sh
To prepare particularly tender and succulent
meat, it is recommended to marinate it.
The basic uid for marinades is oil, vinegar,
buttermilk, lemon juice or soya sauce.
These basic uids can be rened to taste
with mustard (or mustard seeds), dill, garlic,
bay leaves, ketchup and seasoning (such
as paprika, curry and pepper).
Salt absorbs water from the meat and
should therefore not be added to the mari-
nade. Salt the meat after grilling.
The following table contains some sugges-
tions for seasoning that can be used for the
specied types of meat.
Types of
meat
Seasoning suggestions
Poultry
Curry, paprika, garlic,
sage, thyme, lemon, gin-
ger, honey
pork
honey, sage, mustard,
rosemary, thyme, garlic
beef mustard, chili, horseradish
sh
Lemon, curry, coriander,
dill, honey, caraway,
thyme, juniper, bay leaf
Lamb
Rosemary, garlic, oregano,
chili, coriander
Simple marinade
Juice from 2 lemons
3 teaspoons of ground, rened sweet
paprika
3 tablespoons of olives or sunower oil
Pepper
3 pressed garlic cloves
Mix the ingredients well in a bowl. Add the
meat and marinade several times so that it
is completely moistened. Allow the meat to
soak in the marinade for approx. 10 hours
in the refrigerator.
Hot marinade:
3 tablespoons of vinegar (e. g., bal-
samic vinegar)
4 tablespoons of olive oil
2 teaspoons of honey
1 tablespoons of hot chili paste (e. g.,
sambal oelek)
Mix the ingredients well in a bowl. Add the
meat and marinade several times so that it
is completely moistened. Allow the meat to
soak in the marinade for approx. 10 hours
in the refrigerator.
… 27 …


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