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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 be-
streichen. Andere Fette werden leicht
zu dunkel oder entwickeln Rauch.
Hähnchen können Sie mit Butter bepin-
seln.
Flache Fische und Fischscheiben säu-
bern, salzen und ein wenig mit Zitrone
beträufeln.
Grillen auf dem Rost
Den Rost und die Fettpfanne zur
Grilleinrichtung zusammensetzen.
Das Grillgut auflegen.
Die gewünschte Betriebsart wählen.
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
43
43


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