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Cooking with the Grill
Tables and suggestions – Grill without microwave
Fish Quantity (g) Time (min.) Instructions
Fish
Bass
Sardines/gurnard
800
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 Turn 2x or 3x
Spare rib (approx. 3 cm thick) 400 25-30 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.