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Some cooking tips
Mixed grills
English
To cook a small quantity of mixed grill, we recommend that you use the
part of the cooking plate located around the control unit (4).
When cooking food that releases a lot of fat (e.g.: sausages), remember
to empty the drip tray (3) regularly in order to avoid any overflow
(remember: empty the drip tray (3) after cooking a batch of meat and
before starting a new batch of meat to be cooked).
If you prefer a more spicy kebab or mixed grill, marinate your meat.
Marinade
For 300 ml of classic marinade
Preparation: 5 minutes
• 150 ml dry white wine vinegar • 150 ml dry white wine • 1 large onion • 6 cloves
• 2 bay leaves • 6 black pepper corns • salt
Peel the onion and cut it into strips. Grind the pepper and break the bay
leaves into small pieces. Mix all the ingredients in a bowl. Put the meat
at the bottom of a hollow plate and pour the marinade over. Leave in
the fridge for 5 hours for kebabs, steaks, veal chops. Turn the meat
from time to time using a wooden spoon.
Beef fillet with garlic and parsley
Per portion: • 1 slice of fillet, 150 g • chopped garlic and parsley • salt • pepper
Grill the fillets for approximately 3 minutes per side. Sprinkle with the
garlic-parsley mixture when halfway through cooking.
"Mustard" boneless rib steak
Per portion: • 200 g rib steak • 1 tsp of mustard • salt • pepper
Spread the mustard on the meat, season and grill approximately
4 minutes per side.
Beef rib roast
Pour 4 people: • 1 kg rib roast • Herbes de Provence (a blend of thyme,
rosemary, basil, savory and marjoram) • salt • pepper
Season the meat with salt, pepper and Herbes de Provence. Cook for
approximately 8 minutes, turning while cooking.
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