Évaluations - 4, GPA: 4.3
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Facilité d'utilisation
(7.0 oz) 100 g approx. (3.5 oz) - 80 - 100 g (2.8 - 3.5 oz) 200 - 250 g (7.0 - 8.8 oz) 120 - 130 g (4.0 - 4.5 oz) 8-10 6-7 7-8 12-13 10-11 11-12 5-7 18-20 16-20 12-14 14-16 24-26 20-22 22-24 10-14 36-40 20 Fillet of trout Sole Salmon (huss) Sardines 250 g (8.8 oz) 120 - 140 g (4.2 - 4.5 oz) 130 - 160 g (4.5 - 5.6 oz) 8-10 11-13 12-14 10-12 20 16 8 18 Peppers (strips) Eggplant (slices) Chicory (cut in half) Zucchini (strips) 10 8 4 9 16-20 22-26 24-28 20-24 * Turn frequently USEFUL TIPS • Choose meat of uniform thickness and high quality. • No seasoning of grill surface is required prior to use. • Meat is best grilled at room temperature or it may toughen after cooking. Sausages: before cooking sausages and similar products, you are recommended to pierce with a fork to avoid them bursting during cooking. CLEANING AND MAINTENANCE • Before cleaning the appliance, always unplug from the outlet socket and allow to cool. • The grill should be cleaned each time you use it to avoid smoke and unpleasant smells the next time it heats up. Clean the grill surface with a plastic scrub brush or damp cloth. • The grill body can be cleaned with a sponge and non-abrasive cleanser. • The drip tray can be soaked before cleaning with a sponge and non-abrasive cleanser. • The heating element and heating element support should be cleaned with a damp sponge and a little nonabrasive cleanser only. • The heating element, power cable and control panel must never be immersed in water or washed in a dishwasher 6 BQ20GB 17-10-2003 17:54 Pagina 7 RECIPES STEAK WITH ROSEMARY Serves 4: • 4 200grams (7.0 Oz.) steaks • rosemary • salt • sage • oil • black peppercorns Rub both sides of the steaks with fresh rosemary leaves mixed with a few sage leaves. Leave the meat to absorb the flavor, then toss in a plate with the oil and crushed black peppercorns. Cook the steaks for 12 minutes, turning halfway through cooking. Season. HAMBURGERS WITH OLIVES AND CHEESE Serves 4: • 500 grams (17.5 Oz.) lean minced beef • 8 black olives • 80 grams (2.8 Oz.) Emmenthal cheese • salt, pepper • 2 teaspoons of capers • Worcester sauce Mix the meat with a little Worcester sauce and season with salt and pepper. With half the mixture, form four hamburgers, flatten and cover with the olives, chopped capers and Emmenthal in pieces or thin strips. Place the other half of the meat on top and press down. Arrange the hamburgers. Cook for 20 to 25 minutes, turning halfway through cooking. The inside of these very tasty hamburgers must be cooked and the cheese melted. TOMATOES – PEPPERS – ZUCCHINI, EGGPLANT Per person: • 1 tomato • oil • 1/2 pepper • salt and pepper • 1/2 zucchini • 1/2 eggplant Cut the vegetables in half, season with the oil, salt and pepper. Cook for about 18-20 minutes turning occasionally. T-BONE STEAK Serves 4: • 2 600grams (27.6 Oz.) T-bone steaks Marinate the meat for a few minutes in a little oil, salt and pepper. Cook for 15 minutes each side. MONKFISH KEBABS Serves 6: • 1 monkfish weighing about 1 kg (35 Oz.) • 1 red pepper • 1 green pepper • 2 tablespoons of oil • the juice of half a lemon • salt and pepper Cut the monkfish into 3 cm cubes and dice the peppers. Form the kebabs and season with the oil, lemon juice, salt and pepper. Cook for 18 minutes, turning occasionally. CHICKEN "ALLA DIAVOLA" Serves 4: • 1 chicken, for the marinade: • oil • lemon • salt and pepper Open up the chicken from the back and flatten out. Immerse in the oil mixed with the lemon juice, salt and pepper for half an hour or just over. Cook for about 40 minutes, turning occasionally and basting with a little of the oil and lemon mixture. 7 BQ20GB 17-10-2003 17:54 Pagina 8 RECIPES APPLES WITH PINEAPPLE Serves 4: • 4 rennet apples • 2 slices of pineapple • two tablespoons of sugar • vodka or rum, cocktail cherries Wash and dry the apples, then with a knife cut a circle around the core. Using a corer, remove the center of the fruit and in the space left, place a slice of butter, half a teaspoonful of sugar, pineapple cubes and a teaspoonful of vodka or rum. Close each half apple with a cocktail cherry and wrap in aluminium foil. Cook for 10 to 12 minutes without allowing the juice to leak out. STUFFED SARDINES Serves 4: • 1 kg sardines • oil • garlic • salt and pepper • parsley Choose large sardines. Remove the head, open, remove the backbone. Fill with a little chopped parsley and garlic, close, press lightly and brush with oil. Cook for five to six minutes each side. NOTE: Instead of sardines you can use this method to cook numerous other types of fish such as trout, sea bass, bream, grouper etc. . 8 BQ20GB 17-10-2003 17:54 Pagina 9 LIMITED WARRANTY What does the warranty cover? We warrant each appliance to be free from defects in material and workmanship. Our obligation under this warranty is limited to repair at our factory or authorized service center of any defective parts or part thereof, other than parts damaged in transit. In the event of a products replacement or...