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| Cooking with the Grill |
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| Tables and suggestions – Grill without microwave |
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| Fish | Quantity (g) | Time (min.) |
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| Fish |
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| Bass | 800 |
| Spread lightly with butter. After half of | ||
| Sardines/gurnard |
| cooking time turn and spread with | |||
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| Meat |
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| Sausages |
| Prick after half cooking time and turn. | |||
| Frozen hamburgers | 3 units |
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| Spare rib (approx. 3 cm thick) | 400 |
| After half of cooking time, baste and turn. | ||
| Others |
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| Toast | 4 units | Watch toasting. |
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| Toasted sandwiches | 2 units |
| 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.
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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