
Salmon filet
150 g
8-10 min.
Marinate before grilling.
Shrimp (peeled)
Large
Medium
3-4 min.
2-3 min.
Brush with oil and different
spices before grilling.
Aubergine
1 cm. slices
3-4 min.
Brush with oil before
grilling.
Whole Mushrooms
4 cm
3-4 min.
Brush with oil before
grilling.
Onion
1 cm slices
5-7 min.
Brush with oil and different
spices before grilling.
Potato
1 cm slices
18-20 min.
Brush with oil and different
spices before grilling.
When is the meat ready?
Medium-rare meat – after pressing it, the meat will “spring” back.
Medium meat – takes a bit longer to “spring” back.
Well-done meat – steady, will not “spring” back.
Chicken – poke a hole in the meat with a fork. The juices should be free from blood when
ready.
NOTE!
Remove the meat from the grill before cutting it to avoid scratching the surface.
Fish – ready when it flakes easily.
Marinade
Make some incisions in the meat so that it absorbs the marinade more easily.
Always use a bowl (not metal) or a plastic bag to mix the marinade with the produce. Marinate
for at least an hour.
Longer marinating time gives the meat more flavour and tenderness. Fish requires a shorter
marinating time than meat.
Recipes
Fish in balsamic vinegar (4 persons)
4 boneless white fish fillets (for ex halibut) a 100 g
6 tbsp balsamic vinegar
Lemon zest and juice from half a lemon
Black pepper
2 shallots
1. Preheat the grill.
2. Place the fish on the grill plate and brush with balsamic vinegar and lower the handle. Grill
the fish for 4-5 minutes until well done.
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