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Tips voor het grilleren
Dep vochtig voedsel met keukenpa
-
pier af anders gaat het spetteren.
Strooi pas zout op het vlees nadat
het is gegrilleerd, anders wordt het
droog.
U kunt de smaak van het vlees ver
-
sterken door het van tevoren te mari
-
neren.
Bestrijk voedsel dat niet gemarineerd
is met olie. Gebruik alleen olie die
geschikt is voor hoge temperaturen.
Te grilleren gerecht Bereidingstijd
in minuten
Vlees en worst
Braadworst 6 - 8
Biefstuk 8 - 10
Gehaktballen 12 - 16
Kippenbout 16 - 18
Casselerrib 14 - 18
Lamskotelet 8 - 10
Lever 4 - 8
Kalkoenschnitzel 8 - 10
Schaschlik 14 - 18
Schnitzel 8 - 12
T-bone-steak 20 - 25
Vis
Forel 12 - 16
Zalmfilet 10 - 12
Makreel 10 - 12
Groente
Aardappelen in alu
-
miniumfolie
40 - 60
Groentespiesen 5 - 6
Maïs 20 - 25
Uien 14 - 16
Fruit
Schijfjes ananas 2 - 3
Schijfjes appel 2 - 3
De getallen in de tabel zijn slechts al
-
gemene richtlijnen. Er wordt van uitge
-
gaan dat er op stand 9-12 wordt gegril
-
leerd en dat de grill is voorverwarmd.
Op de lagere standen kunt u gerechten
warmhouden.
Bediening
15
15


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