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Peeled prawns Large
Medium
3-4 min.
2-3 min.
Brush with oil
and various 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 various spices
before grilling.
Potato
1 cm slices
18-20 min.
Brush with oil
and various spices
before grilling.
When is the food ready?
Lightly-grilled meat
- the meat “springs” back when you press it. It feels
springy.
Medium-grilled meat
- the meat is slow to “spring” back when you press it.
Well-grilled meat
- meat is firm and does not “spring” back when you press it.
Chicken
- pierce a hole in the meat with a fork. The meat juices should be
completely free of blood once the chicken is ready.
NB!
Remove the meat from the grill before cutting it into pieces to avoid
scratching the coating.
Grilled fish
- ready when the fish easily separates.
Marinating
Make a few incisions in the meat so that it can more easily absorb the
marinade.
Always use a container (non-metal) or a plastic bag to mix the marinade
with the raw ingredients.
Marinate the ingredients at least 1 hour before grilling.
The longer you marinate, the more tasty and tender the food will be. Fish
requires a shorter marinating time than meat.
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