Cooking with the grill
Tables and suggestions – Grill without microwave
Spread lightly with butter. After half of
cooking time turn and spread with
seasoning.
Halfway through, pierce and turn over.
Spare rib (approx. 3 cm thick)
Baste with oil, turn over halfway through
Keep an eye on the toasting process, turn
over
Keep an eye on the toasting process.
Heat up the grill beforehand for 2 minutes. Unless
indicated otherwise, use the grid iron. Place the
grid on a bowl so that the water and the fat can
drop.
The times shown are merely indicative and can
vary as a function of the composition and quantity
of the food, as well as the final condition wished
for. Fish and meat taste great if, before grilling,
you brush them with vegetable oil, spices and
herbs and leave to marinate for a few hours. Only
add salt after grilling.
Sausages will not burst if you prick them with a
fork before grilling.
After half the grilling time has passed, check on
how the cooking is going and, if necessary, turn
the food over.
The grill is especially suitable for cooking thin
portions of meat and fish. Thin portions of meat
only need to be turned once, but thicker portions
should be turned several times.
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