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1
small fennel, about 115 g, sliced across in
0.5 cm slices
2
green onions, in 2.5 cm pieces
3
cloves of garlic, crushed
2
tablespoons and 1 tablespoon of extra virgin
olive oil, separately
1
teaspoon of salt, sprinkle
½
teaspoon of fresh ground pepper, sprinkle
6
basil leaves, finely chopped
1
teaspoon of fresh lemon juice or balsamic
vinegar
1. Preheat the multifunctional grill ECG SG 160 with
grilling plate to Medium.
2. While the grill heats up, put all the vegetables in one
bowl. Add 2 teaspoons of extra virgin olive oil to the
crushed garlic, ½ teaspoon of salt and ½ teaspoon of
black pepper.
3. When the grill is heated (in about 10 minutes), place
the vegetables on the grill in one layer. Grill vegetables
until they become crispy, about 4 to 5 minutes. The
vegetables should be prepared in at least two batches.
4. Return the vegetables in the bowl and toss it with
the remaining oil, ¼ teaspoon of salt, ¼ teaspoon of
pepper, basil and the lemon juice or vinegar.
5. Taste it, and if necessary, add seasoning. Serve
immediately at room temperature.
Nutrient content in 1 portion
(when serving 5 portions):
99 calories (56 % of fat) • hydrocarbons 10 g • proteins 3 g
• fats 7 g • saturated fats 1 g • chol. 0 mg • sodium 456 mg
• calcium 50 mg • fiber 4 g
Panzanella salad
This salad is especially delicious with ripe tomatoes – the
grilled bread soaks all the tomato juices and the salad
dressing.
12 portions
1.5 l
bread cubes, about 0.5 kg baguette
2
tablespoons of olive oil
1
medium size pepper (about 170 g), sliced
across in 0.5 cm strips
1
red onion, sliced in 0.5 cm slices
3
big, ripe tomatoes cubed or 750 ml cocktail
tomatoes
1
medium cucumber, peeled, seeds removed
and sliced into thick half circles 0.5 cm
1
small shallot
½
teaspoon Dijon mustard
3
tablespoons red wine vinegar
½
teaspoon salt
½
teaspoon freshly ground pepper
125 ml extra virgin olive oil
6 to 8
basil leaves, finely sliced
1. Preheat the multifunctional grill ECG SG 160 with
grilling plate to Medium.
2. Shake the bread cubes together with 2 tablespoons
of oil. Spread the cubes on the grilling plate after
10 minutes of preheating. Grill from all sides until the
cubes are golden, about 10 to 15 minutes.
3. During the grilling of the bread cubes, put pepper and
onion into the bowl where were previously croutons.
After finishing the grilling, take the bread cubes off
the grill and put them into another large bowl. Add
the diced tomatoes and cucumber. Put the onion and
the pepper on the grill and fry on both sides, about
4–5 minutes each. After the vegetables are done,
add them into the bowl with croutons, tomatoes and
cucumber.
4. While you are grilling the vegetables, prepare vinegar
salad dressing. Put the shallot in a food chopper ECG SP
366 and chop it. Add Dijon mustard, wine vinegar, salt
and pepper and chop all together. Add slowly olive oil,
until you use all of it, creating smooth dressing.
5. Pour the salad dressing on the salad and toss it with
the chopped basil leaves. Taste it, and if necessary, add
seasoning.
Nutrient content in 1 portion (250 ml):
220 calories (52 % of fat) • hydrocarbons 23 g • proteins 4 g
• fats 13 g • saturated fats 2 g • chol. 0 mg • sodium 319 mg
• calcium 41 mg • fiber 2 g
Main dishes
Grilled Rib-Eye steak
Do you need a side dish? Prepare Herb roasted potatoes
according to page 66 while grilling the steaks. Start with the
potatoes and after 15 minutes of grilling start preparing the
steaks.
Two portions
2
boneless sirloin steaks (about 250 g each)
1
tablespoon of extra virgin olive oil, separate
1⁄8
teaspoons salt, sprinkle
1⁄4
teaspoons freshly ground black pepper
1. Preheat the multifunctional grill ECG SG 160 with
grilling plate to High.
2. Brush each steak with ½ teaspoon of olive oil. Season
with salt and pepper.
3. After preheating about 10 minutes, place the steaks on
the hot grill.
4. Grill appr. 4 to 5 minutes on each side or to desired
doneness.
Nutrient content in 1 portion:
682 calories (76 % fats) • carbohydrates 0 g • proteins 40 g
• fats 57 g • saturated fats 21 g • chol. 154 mg
• sodium 260 mg • calcium 24 mg • fiber 0 g
Hot Dogs
Here is a recipe for a perfect sausage in a bun.
8 portions
8
hot dog sausages
8
hot dog buns
Melted butter (optional)*
1. Preheat the multifunctional grill ECG SG 160 with the
frying side on and rollers at the lower part of the grill
to High.
Summary of Contents for SG 160
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