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Grillen
Vor dem Grillen den Grillheizkörper
ca. 5 Minuten bei geschlossener
Backofentür vorheizen.
Zum Grillen die Backofentür schlie-
ßen. Dadurch sparen Sie Energie,
und die Geruchsbildung ist geringer.
Grillgut vorbereiten
Fleisch schnell unter kaltem, fließen-
dem Wasser abspülen und gut abtrock-
nen. Fleischscheiben vor dem Grillen
nicht salzen, da sonst der Fleischsaft
austritt.
Mageres Fleisch können Sie mit Öl
bestreichen. Andere Fette werden
leicht zu dunkel oder entwickeln
Rauch. Hähnchen können Sie mit
Butter bepinseln.
Flache Fische und Fischscheiben
säubern, salzen und ein wenig mit
Zitrone beträufeln.
Grillen auf dem Rost
Den Rost und die Fettpfanne zur
Grilleinrichtung zusammensetzen.
Das Grillgut auflegen.
Den Funktionswähler auf ,,Grill ,
drehen.
Die Temperatur einstellen:
Grillgut Temperatur
Flach
wie Kotelett, Steak 275 °C
Mit größerem Durchmesser
wie Geflügel, Rollbraten 240 °C
Sollte während des Grillvorganges die
Oberfläche größerer Fleischstücke be-
reits stark gebräunt und der Kern noch
nicht gar sein, können Sie mit einer
niedrigeren Temperatur weitergrillen.
Grillen
40
40


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