Cleaning And Storage; Recipes - Unold Asia 58543 Notice D'utilisation

CLEANING AND STORAGE

1. After each use, clean the plate with a soft, damp cloth.
2. To avoid damaging the non-stick coated plate, do not – under any circum-
stances – use scouring pads or similar cleaning tools. Do not use any abra-
sive scouring agents, steel wool, metal objects, hot cleaning agents or disin-
fectants, since these items can damage the appliance.
3. Ensure that the grill plate is absolutely dry before the next use.
4. Heating plate under the grill plate, as well as the housing can be wiped off
with a well wrung-out, damp cloth.
5. Always ensure that water cannot penetrate into the housing.
6. Store the appliance, put together, in a dry place where it is protected against
dust.

RECIPES

Bulgogi (Korean Fire Meat)
500 g meat (pork and/or beef – not too
lean), 2 garlic cloves, 1 small onion,
4 TBSP soy sauce, 3 TBSP neutral
vegetable oil, 1 spring onion, 1 – 2
TBSP roasted sesame seed oil, add
sugar to taste, and chilli paste to taste
to spice things up
Cut meat into thin slices. Finely chop
spring onion and onion, mix all ingre-
dients to form a marinade, season with
the chilli paste for the desired spici-
ness. Put the meat in the marinade
let sit in the refrigerator for at least 3
hours. Stir from time to time so that
the marinade reaches every piece of
meat. Prepare on the grill at the high-
est level possible.
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Before cleaning or maintenance, unplug the plug from the electri-
cal outlet. Wait until the appliance has completely cooled.
Never immerse the appliance in water!
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Galbi
500 g beef ribs (cut open approx. 1
to 1.5 cm), 100 ml soy sauce, 100 g
sugar, 100 ml water, 1 garlic clove
crushed, 1 spring onion, 1 TBSP
roasted sesame seed oil
Finely chop the spring onion and the
garlic clove, mix all ingredients except
the meat to form a marinade. Place
the meat in the marinade and let it
steep for several hours, ideally over-
night. Then lightly dab off the mari-
nade; place the meat on the grill and
cook it at the highest level possible.
Garlic shrimp
30 shelled, raw shrimp, 1 bunch of
flat-leaf parsley, juice of one lemon,
2 TBSP olive oil, 3 garlic cloves, sev-