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Grillgut Gewicht Garebene Grill Zeit in Min.
Fleisch/Wurstwaren
2 Rindersteaks, rosa 400 g hoher Rost Grill 1 23 - 26
2 Schweinesteaks 350 g hoher Rost Grill 1 20 - 25
2 Koteletts 400 g hoher Rost Grill 1 20 - 25
2 Kalbsschnitzel 300 g hoher Rost Grill 1 17 - 19
4 Lammkoteletts 600 g hoher Rost Grill 1 15 - 17
4 Grillwürste 400 g hoher Rost Grill 1 21 - 22
4 Leberkäsescheiben 400 g hoher Rost Grill 1 15 - 18
Toasts
4 Weißbrotscheiben 200 g hoher Rost Grill 1 4 - 6
2 Mischbrotscheiben 200 g hoher Rost Grill 1 4 - 6
4 belegte Toastbrote 500 g niedriger Rost Grill 1 5 - 10
Tipps zum Grillen
Fisch und Fleisch bekommt einen beson-
ders guten Geschmack, wenn man sie
vor dem Grillen mit einer Marinade aus
Pflanzenöl, Gewürzen und Kräutern ein-
pinselt und einige Stunden durchziehen
lässt. Salz sollte erst nach dem Grillen ver-
wendet werden.
Würstchen platzen nicht, wenn sie vorher
mit einer Gabel angestochen wurden.
Gerät 3 bis 5 Min. vorheizen.
Nach der halben Grillzeit das Grillgut
kontrollieren, gegebenenfalls wenden
oder mit Öl bepinseln.
Beim Grillen können Fettspritzer an den
Quarzgrill gelangen und verbrennen. Dies
ist ein natürlicher Vorgang und stellt kei-
ne Fehlfunktion dar.
Nach jedem Garvorgang den Garraum
und das Zubehör reinigen, damit sich der
Schmutz erst gar nicht festsetzen kann.
Grill
23


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