Manual Tefal CB 6001 (page 48 of 82) (English, German, Dutch, Danish, French, Italian, Portuguese, Swedish, Turkish, Spanish, Norwegian, Finnish)

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FISH

Trout 5 minutes piece

Mackerel 4 minutes piece

Red mullet (fillet) 5 minutes piece

Sardine 3 minutes piece

Plaice 4 minutes piece

Tuna (slice) 8 minutes 200 g

Sole (fillet) 5 minutes 200 g

Salmon 6 minutes 200 g

Skewer 5 minutes piece

Marinade

Preparation: 5 minutes

For 300 ml of classic marinade: • 150 ml dry white wine vinegar • 150 ml dry white wine

• 1 large onion • 6 cloves • 2 bay leaves • 6 black pepper corns • salt

Peel the onion and cut it into strips. Grind the pepper and break the bay leaves into small pieces. Mix all

the ingredients in a bowl. Put the meat at the bottom of a hollow plate and pour the marinade over.

Leave in the fridge for 5 hours for kebabs, steaks, veal chops. Turn the meat from time to time using a

wooden spoon.

Mixed grills

Beef fillet with garlic and parsley

Per portion: • 1 slice of fillet, 150 g • chopped garlic and parsley • salt • pepper

Grill the fillets for approximately 3 minutes per side. Sprinkle with the garlic-parsley mixture when

halfway through cooking.

"Mustard" boneless rib steak

Per portion: • 200 g rib steak • 1 tsp of mustard • salt • pepper

Spread the mustard on the meat, season and grill approximately 4 minutes per side.

Beef rib roast

Pour 4 people: • 1 kg rib roast • Herbes de Provence (a blend of thyme, rosemary, basil,

savory and marjoram) • salt • pepper

Season the meat with salt, pepper and Herbes de Provence. Cook for approximately 8 minutes, turning

while cooking.

Lamp chops with basil

Per portion: • one 150 g lamp chop • 1 clove of garlic • oil • fresh chopped basil • salt

• pepper

Crush the garlic with the salt, pepper and oil. Add the basil, smear this mixture onto the chops and cook

for approximately 7 minutes per side.

Chicken fillet in "diable" sauce

Per portion: • one 150 g chicken filet • 1/2 concentrated meat stock cube • 2 glasses of dry

white wine • 2 shallots • 1 tsp of mustard • salt • Cayenne pepper

For the "diable" sauce: bring the white wine to the boil with the chopped shallots and reduce by half.

Mix in the half-cube and Cayenne pepper, remove from heat and add mustard. Cook the meat

approximately 6 minutes per side. Pour the sauce over the meat.

If you prefer a more spicy

kebab or mixed grill,

marinate your meat.

FIN

RUS

Tef-Largo table 04-07 12/04/07 15:39 Page 48

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Tefal CB 6001 Manual

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