EGG SG 160 Bedienungsanleitung Seite 65

RECIPES
Cookbook and temperature table
This guide contains the recommended times for cooking when using multifunctional grill ECG SG 160 and
its grilling or frying surfaces. The times are approximate and are dependent on the size and temperature
of the prepared food. Use only boneless meat, poultry and seafood – the surface would stay during the
cooking in contact with the bones and the meat would detach, and it would cause its "stewing". Preheat the
multifunctional grill according to the instructions.
It is possible to use marinade, but dry the portion before putting it on the grilling or frying plate. We
recommend thermometer with immediate readout or with a probe to monitor the internal meat temperature.
Meat surface / Skewers /
Bacon Grilling/frying
surface
Beef, hamburger Grilling surface
Beef, boneless Grilling surface
steak, 2–2.5 cm
thick
Beef, boneless skewers
steak
Hot Dogs rollers
Precooked straight rollers
sausages
Straight sausages, rollers
uncooked
Straight sausages rollers
(small) uncooked
Boneless chicken Grilling surface
Boneless chicken skewers
Fish steaks Grilling surface
Sea mussels skewers
Sea mussels Grilling surface
Grill / Baking
Rollers
Place bacon on a cold grilling or frying surface. Cook on High
until done.
Cook on High until done to desired doneness. It is
recommended to cook meat to internal temperature 70 °C
to "nearly well done", which takes 4–5 minutes. 57 to 60 °C
– medium rare; 67 to 66 °C – medium; 66 to 68 °C – medium
well; 74 to 77 °C – well done.
Dry the steaks before cooking. Preheat grill to High
temperature. Grill appr. 3 to 4 minutes on each side or to
desired doneness.
Prepare 2.5–5 cm sized pieces and thread them on the 6
supplied skewers. Cook on High temperature until it reaches
the desired doneness (for medium about 15 minutes).
Place 8 sausages on the rollers. Cook on High temperature
for 20 minutes or until they are baked through and brown.
Place 8 sausages on the rollers. Cook on High temperature
for 20 minutes or until they brown.
Place 8 sausages on the rollers. Cook on High temperature
for 20 minutes or until they are baked through and brown.
Place 8 sausages on the rollers. Cook on High temperature
for 10 minutes or until they are baked through and brown.
Tenderize to 1.5–2 cm thickness. Cook on High for 8–10 minutes
on each side. (Internal temperature 77 °C and when pierced,
clear juice appears)
Prepare 2.5–5 cm sized pieces and thread them on the 6
supplied skewers. Cook on High temperature for 20 minutes
or until they are baked through and brown.
2–2.5 cm thick. Cook on High for 6-7 minutes on each side.
Remove and discard the hard foot (muscle). Dry and thread
them on the 6 supplied skewers, alternating them with slices
of lemon. Cook on High for 20 minutes or until they are all
opaque.
Prepare as above. Cook on High for 2-3 minutes on each side.
Recommended temperatures and grilling times
en
65