Kuppersbusch USA EMWK1050.1E-UL instruction manual Cooking with the Grill

USA

Cooking with the Grill

Tables and suggestions – Grill without microwave

Fish Quantity (oz) Time (min.)

Instructions

Fish

Bass	28-29	18-24	Spread lightly with butter. After half
Sardines/gurnard			of cooking time turn and spread with
	6-8 fish.	15-20
			seasoning.
Meat
Sausages	6-8 units	22-26	Prick after half cooking time and
			turn.
Frozen hamburgers	3 units	18-20	Prick after half cooking time.
Spare rib (approx. 3 cm	14-15	25-30	Brush with oil. After half of cooking
thick)			time, baste and turn.
Others
Toast	4 units	1½-3	Watch toasting. Turn
Toasted sandwiches	2 units	5-10	Watch toasting.

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 or brush it with some oil.

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. In the case of fish, you should join the two ends, putting the tail in its mouth, and then put the fish on the grid iron.

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