14
Cleaning and maintenance/Recipes
en
CLEANING AND MAINTENANCE
- Always remove the plug from the power socket and allow
the appliance to cool before cleaning.
- Regular cleaning after using the appliance will help to
prevent smoking and unpleasant odours when the barbecue
is used again.
- Wash the drip tray and grill with water and on-abrasive
washing-up liquid. Never use metal implements to clean
these parts as they would be damaged.
Before cleaning, the drip pan and grill may be soaked in
warm water and non-abrasive washing-up liquid to facilitate
cleaning.
- The base of the barbecue can be cleaned using a sponge
and a little non-abrasive detergent.
- The heating element and the control panel should be cleaned
using a damp sponge and a little non-abrasive detergent.
- The heating element and the power cable and the control
panel must never be immersed in water.
- After re-assembling the appliance, wind the power cable
onto the cable retainers.
Rosemary flavoured steaks
For four persons:
• 4 200 gr steaks
• fresh rosemary
• fresh sage
• oil
• black pepper corns
• salt
Thoroughly rub the steaks on both sides with the fresh rosemary
and a few sage leaves.
Crush the pepper corns and mix with the oil on a plate.
Alternately lay each side of the steaks in this mixture. Cook
with the grilling rack in the lower position for 12 minutes,
turning after half the cooking time. Salt.
Hamburgers with olives and cheese
For four persons:
• 500 gr minced beef
• 8 black olives
• 80 gr Emmental cheese
• salt and pepper
• 2 teaspoons capers
• Worcester Sauce
Mix a small amount of the Worcester Sauce, salt and pepper
into the meat. Make eight hamburger patties and flatten.
Place the chopped olives and capers and small pieces or strips
of cheese on four of the hamburgers, covering with the other
four patties, pressing to flatten.
Cook the hamburgers with the grilling rack in the lower position
and for 20-25 minutes, turning after half the time. The filling
of these tasty hamburgers must be thoroughly cooked and
the cheese melted.
T-bone steaks
For four persons:
• 2 600 gr T-bone steaks
Marinate the meat for a few minutes in a little oil, salt and
pepper. Cook for 15 minutes on each side with the grilling
rack in the lower position.
Angler fish on spits
For six persons:
• 1 angler fish (about 1 kg)
• 1 red pepper
• 1 green pepper
• 2 tablespoons oil
• juice of half lemon
• salt and pepper
Cut the fish into 3 cm cubes and the peppers into squares. Place
alternately on wooden skewers and brush with the mixture of
oil, lemon juice and salt and pepper. Cook on the grilling rack in
the lower position for 18 minutes, turning occasionally.
Tomatoes -peppers - courgettes -
aubergines
Per person:
• 1 tomato
• ½ pepper
• ½ courgette
• ½ aubergine
• oil
• salt and pepper
Cut each vegetable in half, brush with oil, salt and pepper.
Place on the grilling rack in the raised position. Cook for 18-20
minutes, turning occasionally.
RECIPES
Important! CHARCOAL OR SIMILAR COMBUSTIBLE FUELS MUST NOT BE USED WITH THIS
APPLIANCE.