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English
grIllINg
The most-used spices for grilling are salt, pepper and ground paprika. In the following
table, you will find further ideas on how to refine the taste of your grilled food even more:
proDUCt
SpICES
Poultry
Garlic, sage, thyme, lemon, ginger, honey
Pork
Honey, sage, mustard, rosemary, thyme, garlic
Beef
Mustard, chili, horseradish
Fish
Lemon, coriander, dill, honey, caraway, thyme, juniper, bay leaf
Lamb
Rosemary, garlic, oregano, chili, coriander
The grilled food is particularly tender and succulent when the meat is marinated first. The basic
fluid for marinades includes oil, vinegar, wine, buttermilk, lemon juice or soy sauce. They are re-
fined with various herbs and spices such as pepper, mustard seeds (or mustard), dill, bay leaves
etc. Salt absorbs water from the meat and should therefore not be added to the marinade.
rECIpES
Finely-spiced marinade
(for 500 g meat):
• Juice of 2 lemons
• 3 teaspoons ground, sweet paprika
• 3 tablespoons of oil
• Pepper
• 3 pressed garlic cloves
Mix all well ingredients in a bowl. Add the meat and turn it several times in the marinade so that it
is completely covered. Cover and leave in the refrigerator for roughly 10 hours.
For this, proceed as follows:
1. First fill the drip tray with water up to the “MAX” mark.
2. If required, add aromas such as herbs or wine, beer, cognac - appropriate to your dishes - into
the drip tray (Fig. D1).
3. The necessary steam conditions for cooking are created by putting the cover onto the grill plate.
4. Set the thermostat to level 2 up to max level 3 (depending on the food to be cooked or its
thickness) and only heat the grill briefly with the cover on (max. 2 min).
5. Remove the cover and lay the food onto the grill plate.
6. Turn over the food from time to time as required and replace the cover to maintain the steam
conditions. the lid should not be removed to often to prevent the steam from escaping.
