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Cooking with Grill
Tables and suggestions – Grill without microwave
Food
Fish
Dorada
Sardine/red scorpion fish
Meat
Sausage
Frozen hamburger
Entrecote (approx. 3 cm thick)
Others
Toast
Grilled sandwiches
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.
46
Quantity (g)
Time (min.)
800
18-24
6-8 pcs
15-20
6-8 pcs
22-26
3 pcs
18-20
400
25-30
4 pcs
2 pcs
Spread a light layer of butter on the fish.
When half the time has elapsed, turn them
around and sprinkle condiments.
Prick with a fork half way through the
cooking process and turn them around.
Half way through the process, spread a little
oil or butter on it and turn it around.
1½-3
Supervise the browning process.
5-10
Supervise the browning process.
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.
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