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Cooking with Grill
Tables and suggestions Grill without microwave
Food Quantity (g) Time (min.) Tips
Fish
Dorada
Sardine/red scorpion fish
800-
6-8 Units
18-24
15-20
Spread a light layer of butter on the fish.
When half the time has elapsed, turn them
around and sprinkle condiments.
Meat
Sausage 6-8 Units 22-26
Prick with a fork half way through the
cooking process and turn them around.
Frozen hamburger 3 Units 18-20
Entrecote (approx. 3 cm thick) 400 25-30
Half way through the process, spread a little
oil or butter on it and turn it around.
Others
Toast 4 Units -3 Supervise the browning process.
Grilled sandwiches 2 Units 5-10 Supervise the browning process.
Heat the grill for 2 minutes before use. If there is
no reason not to do so, use the grille. The times
that are indicated are merely indicative and they
may vary depending on the composition and the
quantity of food, as well as on the desired
results. Fish and meat will taste best if they are
coated in a little vegetable oil, herbs and spices
and left to marinade for a few hours before being
grilled. The salt should only be added after
cooking on the grill.
Sausages will not open if they are picked with a
fork before being grilled.
Half way through the grill process, supervise the
cooking and if necessary, turn the food around
or add a little more oil.
The grill is particularly suitable for preparing thin
pieces of meat and fish. Thin pieces of meat
need only be turned once, while larger pieces
will need to be turned several times. In the case
of fish, we recommend that the two ends of the
fish be joined together, the mouth and the tail
before placing on the grille.
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