Manual Unold 48716 (page 30 of 96) (English, German, Dutch, French, Italian, Spanish)

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Cut the courgettes lengthwise into very thin

slices, prepare a paste from tomato paste, oil,

garlic, oregano, salt and pepper.

Brush the courgette slices with this paste, roll

the and put them onto the skewers. Grill for

about 6–8 minutes on the oiled grill plate.

Sausage skewers

2 sausages, 100 g cherry tomatoes, some oil,

2 oiled wooden skewers.

Cut the sausage into pieces of 4 cm. Stick the

sausage and the tomatoes on the skewers, oil

the and grill them for about 6-8 minutes.

Bacon plum skewers

4 slices of bacon, 4 soft dried plums, 4 shallots,

1 apple, some oil, 2 oiled wooden skewers

Wrap one plum into a bacon slice, peel the apple

and cut it into quarters, clean the shallots and

stick shallots, apple pieces and bacon plums on

the skewers, grill for about 6–8 minutes.

Liver skewers

150 g calf liver, salt, pepper

Other ingredients as listed under bacon plum

skewers except plums

Cut liver into 4 pieces, wrap the pieces into

the bacon, then continue as described above,

grill about 8–10 minutes, season with salt after

grilling (to avoid that the liver becomes hard).

Turkey rolls

1 thin turkey schnitzel, salt, pepper, 1 tsp. of

mustard, 1 shallot, 3 slices of bacon, 3 oiled

toothpicks

The schnitzel must be very thin, season with

salt, pepper and mustard, cut into 3 pieces. Cut

the shallots into fine rings and distribute them

on the meat, then add 1 bacon slice. Roll the

meat and fix it with toothpicks, brush the rolls

with oil and grill them for 10–12 minutes.

gRilling tiMeS

Food Preparation Minutes

Beef fillet 200 g 10 – 12 minutes

Beef steak 20 – 24 minutes

Cevapcici (frozen) Allow to thaw, put on skewers 10 – 12 minutes

Raw sausage Depending on thickness 6 – 10 minutes

Meat loaf, 1 cm thick 3 – 4 minutes

Meat skewers 8 – 12 minutes

Pork steak 200 g 20 – 25 minutes

Chicken fillets 1 cm slices, turn from time to time 4 – 6 minutes

Turkey breast 1 cm slices, turn from time to time 4 – 6 minutes

Duck breast 1 cm slices, turn from time to time 4 – 6 minutes

Rabbit back without bones 1 cm slices, turn from time to time 5 – 8 minutes

Lamb cutlets 12 – 15 minutes

Sardines 6 – 8 minutes

Trout fillets 5 – 8 minutes

We recommend to cut the meat into slices of 1 cm thickness to avoid the cooking time. Oil or

marinate the meat before grilling. The times below are average times depending on the thickness,

quality, and preparation of the meat and may be longer or shorter.

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Unold 48716 Manual

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