Toastess TPG-550 Mode D'emploi page 21

TPG-550 Booklet 8/8/01 2:18 PM
FOODS MARINADE
Veal - 2 tbsp. (30 ml) lemon juice
- 1 pinch salt, white pepper
- 1 tsp. (5 ml) Marjoram or sage
- 3-4 tbsp. (45-60 ml) olive oil
Lamb - 2 tbsp.(30 ml) lemon juice
- 1 tsp.(5 ml) mustard
- 1 crushed clove garlic
- 1 tsp. (5 ml) provencale herbs
1
- /
4
Beef - 1 /
2
- 1 tsp. (5 ml) rosemary
- 1 tsp. (5 ml) mustard
- salt and pepper
- 1 tsp. (5 ml) onion powder
- 3-4 tbsp. (45-60 ml) oil
Pork - 4 tbsp.(60 ml) white wine
- 1 tsp. (5 ml) mustard
- 2 tsp.(10 ml) ketchup
- salt and pepper
- 1 tsp. (5 ml) paprika
- 3-4 tbsp. (45 – 60 ml) oil
Fish - 4 tsp. (20 ml) soy sauce
& Scampi
- 1 tsp. (5 ml) brown sugar
- 1 crushed clove garlic
- 1 /
2
- a pinch of ginger
- 2 tsp. (10 ml) oil
Chicken - juice of 1 lemon
- 1 /
3
- 1 clove of garlic - crushed
- 1 /
2
- white pepper to taste
Page 21
cup (60 ml) olive oil
cup (125 ml) red wine
cup (25 ml) water
cup (85 ml) white wine
tsp. (3 ml) salt
TIME TO GRILL
Veal chops ( 3 / inch/18 mm) thick)
4
5-8 min. per side
Côtelettes ( 1 / po/12 mm) : 3 à 4 min
2
filets entiers : 10 à 12 min
Fillets ( 1 / inch/ 12 mm): 2-4 min.
2
Chops: 10-12 min.;
Thick pork chops: 15-20 min.
Selon le poisson : 3 à 6 min
chaque côté
Legs: 15-20 min.;
Breasts: 10-12 min.
8