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30
BISTRO
FØLGENDE KØDTYPER ER MEST VELEGNEDE
TIL GRILNING:
Oksekød: filet, steak, hakkebøf, ribben
Kalvekød: snitsler, koteletter
Svinekød: snitsler, koteletter
Lammekød: lammekølle (udskåret), koteletter
Kyllingekød: lår, bryst, vinger
Pølser: Bør ridses før grilning, så skindet ikke springer.
GRILL-ABC
Nedenstående tider er omtrentlige grilltider og kan variere.
Drej madvarerne om mindst én gang, når halvdelen af grill-
tiden er gået. Lad aldrig madvarerne ligge på grillen uden
opsyn. Skru op og ned for temperaturen efter behov.
Omtrentlig grilltid
Hamburger 10 - 15 minutter
Hotdogs 8 - 10 minutter
Pølser 12 - 15 minutter
Fiskekoteletter (laks osv.) 22 - 25 minutter
Grillspyd 22 - 25 minutter
(Fisk/skaldyr)
Grillspyd (kød) 18 - 25 minutter
Ribben 22 - 25 minutter
Grøntsager 5 - 9 minutter
Kylling til kødet ikke længere er rosa
(Grillstykker eller (10 - 15 minutter)
brystfilet)
VEDLIGEHOLDELSE
Før rengøring skal termostaten (5) altid stilles på OFF og
tages ud af både netstikket og bordgrillen. Termostaten (5)
må aldrig dyppes i vand.
Bordgrillen skal altid først køle af, før den rengøres og stil-
les væk.
RENGØRING AF GRILLPLADEN
Madrester kan fjernes ved hjælp af rengøringsspartlen (8).
Grillpladen (2) kan rengøres med en svamp og opvaskemid-
del under vand. Benyt aldrig skurepulver eller skuresvampe.
Grillpladen (2) tåler maskinopvask.
RENGØRING AF HUSET
Tør grillhuset (1) af med en fugtig svamp med opvaskemid-
del. Tør efter med en våd svamp og et viskestykke. Benyt
aldrig skurepulver eller skuresvampe.
32


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