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TEMPS RECOMMANDÉS
Aliment Degré Min.
Saucisse Grande 6-10
min.
Filet Grande 6-8 min.
Steak de boeuf Grande 10-12
min.
Filet de canard Grande 8-12
min.
Filet de poulet Grande 6-8 min.
Spareribs Grande 15-20
min.
Cevapcici Grande 8-10
min.
Brochettes Grande 7-9 min.
Cotelettes d’agneau Grande 12-15
min.
Steak de porc Grande 8-12
min.
Boulettes Grande 3-4 Min.
Aliment Degré Min.
Truite en feuille Grande 10-12
min.
Sardines Grande 5-8 min.
Harengs Grande 8-12
min.
Tomates grillées en
feuille
Moyenne 4-7 min.
Broches de légumes Moyenne 6-8 min.
Courgettes en
tranches
Moyenne 6-8 min.
Aubergines Moyenne 6-8 min.
Gril haut
Gratins 3-4 20-35
min.
Gril plat (côté lisse)
Œufs brouillées Grande 3-5 min.
Gyros Grande 8-11
min.
MARINADES
Marinade pimenté
1 oignon, ½ piment rouge, 2 grandes cuillères
d’huile d’olives, 2 grandes cuillères de sucre
brun, 3 grandes cuillères de vinaigre, 50 ml jus
de pommes, 50 ml jus de tomates, 2 petites
cuillères de sauce Worcester, 2 baies de genièvre
Hachez l’oignon et le piment, étuvez-les dans
une sauteuse avec un peu d’huile. Ajoutez le
sucre, le vinaigre et jus de pommes, laissez
bouillir un instant et prenez du four. Ajoutez le
jus de tomates, la sauce de Worcester et les
baies de genièvre écrasées. Laissez refroidir et
marinez la viande dans la marinade froide.
Les marinades suivantes sont bien pour les steaks de boeuf, de porc, d’agneau
ainsi que pour le volailles et du poisson.
Marinez les steaks portionnés dans la marinade ou frottez-les avec de la marinade
et laissez reposer la viande dans la marinade pour plusieures heures ou pendant
la nuit dans le frigidaire. Tournez de temps en temps.
Avant de griller la viande, séchez-la avec un chiffon. En grillant enduisez la
viande de temps en temps avec la marinade.
Copyright UNOLD AG | www.unold.de
41


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