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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.