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Wmf Lono Kontaktgrill 2in1 Manual

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Grilling times
Food should be no more than 5 cm thick. Meat should be cut into slices no more than 3.5 cm thick.
Season meat before grilling, but add salt after grilling to help retain the juice. Pierce sausages before
you grill them to prevent fat splashes. The cooking time depends on the type and thickness of the
food. Never cut meat or other foods on the grill plate.
Grilling times and temperature settings depend on the food being grilled and your own particular
taste; the following values are therefore only guide values.
Note: The specified times relate to the pure grilling / cooking times and do not include the time for
pre-heating the grill plates.
Grilling time
Contact grill
(minutes)
Grilling time
Table grill
(minutes)
Grilling level
Beef steak 8 - 10 4 - 5
Pork escalope 6 - 8 4 - 5
Hamburger steak 6 - 8 4 - 5
Pork chop 8 - 10 4 - 5
Lamb chop 8 - 10 4 - 5
Chicken escalope 4 - 6 4 - 5
Fish fillet 4 - 6 3 - 5
Vegetables 4 - 5 5
Paninis 3 - 5 3 - 5
Sandwiches 3 - 5 3 - 5
Hot dogs 3 - 5 3 - 5
Keeping warm 1 - 3
Recipes
Italian panini (serves four) – for Italy fans
100 g Rocket
4 Tomatoes
2 pkts. Mozzarella
4 Ciabatta
4 tbsp. Green pesto
100 g Sliced Parma ham
1) Pre-heat the WMF LONO contact grill 2in1 to level 4. Clean, rinse and dry the rocket. Wash and slice
the tomatoes. Slice the mozzarella
2) Cut the ciabatta lengthways. Spread green pesto on one half and top with rocket, Parma ham,
mozzarella and tomatoes. Place the other half of the ciabatta on top. Grill the panini in the hot
contact grill for three to five minutes at grilling level 4.
Vegetable towers (serves four) – for veggies
2 Zucchinis
4 Tomatoes
2 pkts. Feta cheese
1 Handful of fresh basil
1 tbsp. Olive oil
Salt
Pepper
1) Pre-heat the WMF LONO contact grill 2in1 to level 5. Slice the zucchinis and tomatoes. Halve the
feta cheese and cut into similarly sized slices. Then, starting with a slice of zucchini, stack the zucchini,
tomatoes and feta cheese, finishing with another slice of zucchini
2) Drizzle the towers with olive oil and season with salt and pepper.
3) Grill the vegetable towers in the hot contact grill at level 5 for four to five minutes. Serve garnished
with basil.
Marinated salmon fillets (serves four) – for fish lovers
4 pieces Salmon fillet
1 bunch Basil
1 bunch Parsley
1 Garlic clove
1 splash of lime juice
1 tbsp. Olive oil
Chilli salt
Pepper
1) Half-fill a small cup with olive oil. Add pepper, chilli salt, basil, parsley, lime juice and garlic to taste.
2) Spread the marinade over the salmon fillet with a brush.
4) Tip: For a more intense taste. place the salmon fillet in the marinade, cover it and leave the flavours
to infuse for approximately two hours in the fridge.
5) Pre-heat the WMF LONO contact grill 2in1 to level 5 and grill the marinated salmon fillets at level 4
or 5 for four to six minutes.
Burger patties (serves four) – for meat lovers
600 g Ground beef (ideally with less than about 20% fat)
2 tbsp. Worcester sauce
Salt
Pepper
1) Mix the Worcester sauce into the mince and then season it with salt and pepper.
Tip: Because salt dries meat out, it should be added 30 minutes before you are going to fry the meat
at the earliest.
2) Make evenly sized patties approximately 10 cm in diameter and approximately 1.5 cm thick from
the mince mixture.
3) Pre-heat the WMF LONO contact grill 2in1 to level 5 and grill the patties for four to six minutes.
… 9 …


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