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Set the adjustable thermostat (depending on model) to the position of your
choice. Put the meat on the grill plate. Cook according to recipe or to
personal preference.
For added flavour, marinate meat prior to cooking.
Marinade
For 1
1/3
cup of marinade : • 2/3 cup white wine vinegar • 2/3 cup dry white wine
• 1 large onion • 6 cloves of garlic • 2 bay leaves • 6 grains of black pepper • salt
Peel and slice the onion. Crush the black pepper and the bay leaves.
Mix all the ingredients in a bowl. Place meat in a deep dish and cover with
marinade. Leave in the refrigerator for 5 hours, turning meat occasionally
with a wooden spatula.
Beef with Mustard and Peppercorn
Per person : • 1 piece thinly sliced beef steak • mustard • crushed peppercoms
• 2 slices of bacon • a few small tomatoes • red or green pepper sliced
• chopped rosemary or tarragon
Spread mustard on the steak. Cook the steak on the plate for 6 to
8 minutes depending on your taste. Add pepper. Serve with slices of
bacon, tomatoes and strips of pepper previously cooked on the plate.
Season with rosemary or tarragon.
Veal escalope with ham and cheese
Per person : • 1 veal escalope (about 100 g) • 1 thin slice of ham • 1 slice of cheese
• butter
Cook the escalope on the plate with some butter for about 2 minutes on
the first side. Turn-over the escalope, cover with the ham and the cheese.
Cook again for 4 minutes. Serve when cheese is melted.
Eggs and bacon Frittata
Per person : • 1 egg • 1 slice of bacon • a few slices of tomatoes • a few strips of
sliced onions • crushed garlic • celery salt • 1 teaspoon of grated cheese
• 1 tablespoon of cream • butter • salt • pepper
On the plate, melt butter. Cook in crushed garlic, tomatoes and onions for
3 minutes. In the meantime, beat the eggs with the cream and mix all the
remaining ingredients with the browned vegetables. Leave to cook for about
2 minutes. Season and eat.
Grilling
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