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Tabelle: Grillen mit dem Großflächengrill
Speise Gewicht
(g)
Einschubebene
(von unten)
Temperatur
(°C)
Zubereitungszeit
(Min.)
FLEISCH
Schnitzel aus
Rinderfilet, rosa
180 g/St. 3 230 10-15
Schnitzel aus
Rinderfilet, durch
180 g/St. 3 230 15-20
Schnitzel
(Schweinenacken)
150 g/St. 3 230 15-20
Koteletts 280 g/St. 3 230 20-25
Kalbsschnitzel 140 g/St. 3 230 15-20
Grillwürste 70 g/St. 3 230 10-20
Leberkäse 150 g/St. 3 230 15-20
FISCH
Lachsscheiben 200 g/St. 3 230 15-20
TOAST
6 Schnitten Brot / 3 230 1-4
Belegte Brötchen / 3 230 2-5
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.
45


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