Silvercrest SKGE 2000 D3 Instrucciones De Utilización Y De Seguridad página 66

˜ Grilled vegetables
25–30 min .
Grilling position: Table grill
Ingredients
2 Red bell peppers
1 bunch Asparagus (trimmed)
3 Large mushrooms (brown)
20 ml Olive oil
1 dash Salt
1 dash Pepper
Preparation
Wash the vegetables thoroughly . Cut the red
bell pepper in half, remove the seeds and cut
into strips . Cut off about 3 cm from the dry
bottom part of the asparagus . Peel off the
skin from the bottom half of each asparagus
spear . Cut the mushrooms in half .
Drizzle the vegetables in a container with
olive oil and sprinkle evenly with salt and
pepper .
Preheat the product to heat level range b .
Place the vegetables on the pre-heated
hotplates . Grill for 8 to 10 minutes each
12 ] [
side, until tender and light brown .
˜ Grilled salmon
x 2 80–85 min .
Grilling position: Table grill
Ingredients
680 g Salmon fillets
80 ml Soy sauce
80 ml Brown sugar
80 ml Water
1 dash Lemon pepper
1 dash Garlic powder
1 dash Salt
1 tbsp Vegetable oil
Preparation
Season salmon fillets with lemon pepper,
garlic powder and salt .
Mix soy sauce, brown sugar, water and
vegetable oil until sugar is dissolved .
Marinate the salmon fillets with the mixture
in the container and keep it in the fridge for
1 hour .
Preheat the product to heat level range c or
MAX .
Lightly oil the hotplates . Place the salmon on
the pre-heated hotplates
Cook for 6 to 8 minutes each side until the
fish is fully cooked .
x 3–4
.
12 ] [
GB/MT 65