Kuppersbusch USA EMWK1050.1E-UL User Manual download pdf (Page 32)

30

USA

Cooking with the Grill

Tables and suggestions – Grill without microwave

Fish

Quantity (oz)

Time (min.)

Instructions

Fish

Bass

Sardines/gurnard

28-29

6-8 fish.

18-24

15-20

Spread lightly with butter. After half

of cooking time turn and spread with

seasoning.

Meat

Sausages

6-8 units

22-26

Prick after half cooking time and

turn.

Frozen hamburgers

3 units

18-20

Prick after half cooking time.

Spare rib (approx. 3 cm

thick)

14-15

25-30

Brush with oil. After half of cooking

time, baste and turn.

Others

Toast

4 units

1½-3

Watch toasting. Turn

Toasted sandwiches

2 units

5-10

Watch toasting.

Heat up the grill beforehand for 2 minutes.

Unless indicated otherwise, use the grid iron.

Place the grid on a bowl so that the water and

the fat can drop. The times shown are merely

indicative and can vary as a function of the

composition and quantity of the food, as well

as the final condition wished for. Fish and

meat taste great if, before grilling, you brush

them with vegetable oil, spices and herbs and

leave to marinate for a few hours. Only add

salt after grilling.

Sausages will not burst if you prick them with

a fork before grilling.

After half the grilling time has passed, check

on how the cooking is going and, if necessary,

turn the food over or brush it with some oil.

The grill is especially suitable for cooking thin

portions of meat and fish. Thin portions of

meat only need to be turned once, but thicker

portions should be turned several times. In the

case of fish, you should join the two ends,

putting the tail in its mouth, and then put the

fish on the grid iron.

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