Braun MultiGrill 7 CG 7044 Bedienungsanleitung Seite 35

dial to 230°C and the upper dial to 230°C. Press the START/
STOP button to preheat the grill.
When READY is displayed, place the sliced onions flavoured
with the olive oil and sugar on the lower plate and cook for
about 5-6 min., mixing well with a spatula to ensure they
cook evenly and are tender. At the same time, on the other
plate, cook the hamburgers for about 12 min., turning after
about 5-6 min. (the cooking time varies according to the
thickness of the hamburger). As soon as the onions are
cooked, remove from the plate and toast the buttered slices
of bread on one side only for 1-2 min.
Place the slices of bread on a chopping board with the
toasted side upwards, sprinkle with the onions, add the
hamburgers and cover with the cheese. Close the sandwich
with the slice of bread with the toasted side facing
downwards. Wait for the plate to be hot again, then insert
the sandwiches and press well with the upper plate.
Cook for about 2-3 min. to taste.
LAMB CUTLETS WITH BALSAM VINEGAR AND
ROSEMARY
INGREDIENTS:
- lamb cutlets 6
- chopped rosemary 10 g
- chopped garlic 10 g
- balsam vinegar 100 ml
- sugar 15 g
- salt to taste
- pepper to taste
PREPARATION:
Mix all the ingredients well in a sufficiently large recipient,
cover and leave the lamb to marinate in the refrigerator for
at least 1-2 hours. Insert the grill plate at the lower and
the griddle one at the upper, then put the appliance in
CONTACT GRILL mode. Adjust the lower thermostat dial to
230°C and the upper dial to 230°C. Press the START/STOP
button to preheat the grill. When READY is displayed, place
the cutlets on the lower plate. Cook for about 11-13 min.
according to taste and the thickness of the cutlets (you are
recommended to turn them halfway through cooking as
the bone prevents the upper plate from touching the meat
on the upper). In the meantime, reduce the marinade in a
pan and serve as a sauce on the grilled lamb cutlets.
CHICKEN KEBABS WITH HONEY AND LIME CREAM
INGREDIENTS:
- chicken breast 500 g
INGREDIENTS FOR THE MARINADE:
- chilli pepper 1 tsp
- coriander 1 tsp
- olive oil 10 cl
- spring onions 2
- garlic cloves 3
- grated ginger 1 dsp
- sugar 1 dsp
- lime juice 1 dsp
- coarse salt 1 dsp
- pepper to taste
INGREDIENTS FOR THE HONEY AND LIME CREAM:
- cooking cream 5 cl
- grated lime peel 1/2 tsp
- lime juice 1 dsp
- olive oil 1 dsp
- honey 1 dsp
- salt to taste
PREPARATION:
Prepare the marinade: place all ingredients in a food
processor and blend to obtain a smooth mixture. Place
the chicken cut into 2 cm wide cubes on a deep plate, add
the marinade and cover all the chicken evenly. Cover with
food film and marinate for 1-2 hours. Prepare the cream by
mixing all the ingredients in a bowl, cover with transparent
film and keep in the refrigerator. Thread the chicken pieces
onto the kebab skewers. Insert the grill plate at the lower
and the griddle one at the upper, then put the appliance in
CONTACT GRILL mode. Adjust the lower thermostat dial to
230°C and the upper dial to 230°C. Press the START/STOP
button to preheat the grill. When READY is displayed, place
the kebabs on the lower plate, press with the upper plate
and cook for about 11-13 min., turning once or twice. Serve
hot accompanied with the lime and honey cream.
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