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Grillen
73
Grillgut vorbereiten
Spülen Sie Fleisch schnell unter kaltem,
fliessendem Wasser ab und trocknen
Sie es ab. Salzen Sie Fleischscheiben
vor dem Grillen nicht, da sonst der
Fleischsaft austritt.
Mageres Fleisch können Sie mit Öl be-
streichen. Verwenden Sie keine anderen
Fette, da diese leicht zu dunkel werden
oder Rauch entwickeln.
Säubern Sie flache Fische und Fisch-
scheiben und salzen Sie sie. Sie können
sie auch mit Zitronensaft beträufeln.
Grillen
Legen Sie den Rost oder das Grill-&
Bratblech (falls vorhanden) auf das
Universalblech.
Legen Sie das Grillgut darauf.
Wählen Sie Betriebsart und Tempe-
ratur.
Heizen Sie den Oberhitze-/Grillheiz-
körper ca. 5Minuten bei geschlosse-
ner Tür vor.
Verbrennungsgefahr!
Ziehen Sie Topfhandschuhe an beim
Einschieben oder Herausnehmen von
heissem Gargut sowie bei Arbeiten
im heissen Garraum.
Schieben Sie das Grillgut in die ent-
sprechende Ebene (siehe Grilltabelle).
Schliessen Sie die Tür.
Wenden Sie das Grillgut möglichst
nach der Hälfte der Grillzeit.
73


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