Operation Manual

Cooking with Grill

Tables and suggestions – Grill without microwave

Food Quantity (g) Time (min.) Tips

Fish

Dorada

Sardine/red scorpion fish

800-

6-8 Units

18-24

15-20

Spread a light layer of butter on the fish.

When half the time has elapsed, turn them

around and sprinkle condiments.

Meat

Sausage 6-8 Units 22-26

Prick with a fork half way through the

cooking process and turn them around.

Frozen hamburger 3 Units 18-20

Entrecote (approx. 3 cm thick) 400 25-30

Half way through the process, spread a little

oil or butter on it and turn it around.

Others

Toast 4 Units 1½-3 Supervise the browning process.

Grilled sandwiches 2 Units 5-10 Supervise the browning process.

Heat the grill for 2 minutes before use. If there is

no reason not to do so, use the grille. The times

that are indicated are merely indicative and they

may vary depending on the composition and the

quantity of food, as well as on the desired

results. Fish and meat will taste best if they are

coated in a little vegetable oil, herbs and spices

and left to marinade for a few hours before being

grilled. The salt should only be added after

cooking on the grill.

Sausages will not open if they are picked with a

fork before being grilled.

Half way through the grill process, supervise the

cooking and if necessary, turn the food around

or add a little more oil.

The grill is particularly suitable for preparing thin

pieces of meat and fish. Thin pieces of meat

need only be turned once, while larger pieces

will need to be turned several times. In the case

of fish, we recommend that the two ends of the

fish be joined together, the mouth and the tail

before placing on the grille.