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SKGE 2000 C3 DEATCH 17
Rezepte
HINWEIS
Je nach Beschaffenheit der Zutaten können die angegebenen Temperaturein-
stellungen oder Zeitangaben in den Rezepten variieren!
Position „Kontaktgrill“
Mex-Tex-Burger
900 g Rinderhackfleisch
6 EL Barbecuesauce
6 EL fein gehackte Zwiebeln
3 EL frische oder fertige Salsa
1/2 TL Chilipulver
4 große Hamburgerbrötchen
1) Vermischen Sie das Hackfleisch, die Zwiebeln, die Salsa, das Chilipulver
und die Barbecuesauce in einer großen Schüssel.
2) Formen Sie die Hackfleischmasse zu vier gleich großen, knapp 2 cm dicken
Hamburgerscheiben.
3) Heizen Sie das Gerät auf (Heizstufenbereich 3/Max).
4) Die Hamburger 8 –10 Min. auf dem vorgeheizten Gerät in Kontaktposition
grillen. Anschließend die Hamburger zusammen mit Zutaten und Gewürzen
Ihrer Wahl in den Hamburgerbrötchen servieren.
Rumpsteak mit Frühlingszwiebeln-Kräuter-Sauce
500 g mageres Rumpsteak (je 125 g)
120 g Margarine
1 TL Worcestershiresauce
1 fein gehackte Knoblauchzehe
4 EL fein gehackte Petersilie
4 fein gehackte Frühlingszwiebeln
1) Vermischen Sie die Margarine und die Worcestershiresauce in einer kleinen
Schüssel und mischen Sie den Knoblauch, die Petersilie und die Frühlings-
zwiebeln unter.
2) Heizen Sie das Gerät auf (Heizstufe Max).
3) Grillen Sie das Steak 3 Min. auf Heizstufe Max.
4) Bestreichen Sie das Steak mit der Frühlingszwiebel-Kräuter-Sauce und garen
Sie es weitere 4 Min. im Anfangsbereich von Heizstufenbereich 2.
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