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Tabelle: Grillen mit dem Großflächengrill
Speise Gewicht
(g)
Einschub-
ebene
(von unten)
Temperatur
(°C)
Zubereitungs-
zeit
(Min.)
FLEISCH
Rinderfilet, rare 180 g/St. 4 240 14-16
Rinderfilet,
durchgebraten
180 g/St. 4 240 18-21
Schnitzel
(Schweinenacken)
180 g/St. 4 240 19-23
Koteletts 180 g/St. 4 240 20-24
Kalbsschnitzel 180 g/St. 4 240 19-22
Grillwürste 100 g/St. 4 240 11-14
Fleischkäse 200 g/St. 4 240 9-15
FISCH
Lachsscheiben 600 3 240 19-22
TOAST
6 Weißbrotscheiben / 4 240 1.5-3
4 Mischbrotscheiben / 4 240 2-3
Belegte Brötchen / 4 240 3.5-7
Sorgen Sie beim Braten dafür, dass im Bräter genügend Flüssigkeit ist, damit das Fleisch
nicht anbrennt. Das Fleisch nach ungefähr der Hälfte der Zubereitungszeit wenden.
Bevor Sie Forellen braten, trocknen Sie sie mit einem Papierküchentuch. Würzen Sie die
Fische innen mit Petersilie, Salz und Knoblauch, bepinseln Sie sie außen mit Öl und legen
Sie sie auf den Rost. Während des Grillens den Fisch nicht wenden.
Wenn Sie den Grill verwenden (Infrarot-Heizelement), muss die
Gerätetür immer geschlossen sein.
Das Infrarot-Heizelement, der Rost und anderes Zubehör
werden während des Grillvorgangs sehr heiß; verwenden Sie
deswegen zum Herausnehmen des Bräters wärmeisolierende
Schutzhandschuhe und Fleischzangen.
36


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