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ants, since they can damage the appliance. Remove coarse contamination
with the provided cleaning scraper. This scraper is only suited for this pur-
pose. To avoid damaging the plates, never use the cleaning scraper to turn
the food or remove it from the grill.
2.
The plates can be removed for easier cleaning. To do this, press the respec-
tive unlock button and pull the respective grill plate forward in the direction
of the handle.
3.
Clean the plates with warm water to which a little mild washing-up liquid
has been added, then thoroughly dry off the plates.
4.
To re-insert the grill plates, guide the respective plate into the fixation ele-
ment and press the plate downward until it locks in place. Check to ensure
that the grill plates are held securely, before using the appliance again.
5.
Remove any grease that may have accumulated from the grease drip pan,
and clean it in warm rinsing water. Re-insert the completely dried pan in the
housing and ensure that the pan is firmly seated in the housing.
6.
Wipe off the housing with a well wrung-out, moist cloth and dry it thor-
oughly.
7.
Always ensure that water cannot penetrate into the housing.
8.
The grill can be stored to save space. To prevent the lid from swinging open
unintentionally, place the lid adjustment element on .
9.
Store the appliance in a dry place where it is protected against dust.
MARINADES
The following marinade are suitable for all types of meat - beef steaks, pork
meat, lamb and poultry Brush the portioned steaks with the marinade and leave
them for several hours, best overnight, in the refrigerator.
Hot spicy marinade
1 onion, ½ red chili pepper, 2 table spoons of
olive oil, 2 table spoons of cane sugar, 3 table
spoons of vinegar, 50 ml of apple juice, 50 ml of
tomato juice, 2 tea spoons of Worcester sauce,
2 juniper berries
Chop onion and chili pepper, roast in a pan with
boil. Add sugar, vinegar, and apple juice, bring
to the boil. Take off the heat, add tomato juice,
Worcester sauce and crushed juniper berries.
Let the marinade cool down, then marinade the
meat.
Beer marinade
4 bay leafs, 4 juniper berries, 2 table spoons of
olive oil, 1/8 l beer (or malt beer, if the marinade
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has to be without alcohol), 2 table spoons of
honey, juice of ½ lemon
Roast bay leafs and juniper berries in oil, add
beer and honey and heat (do not bring to the
boil!). Add lemon juice. Let the marinade cool
down, then marinade the meat.
Rosemary marinade
2 tea spoons of dried rosemary, 4 cloves of garlic,
4 juniper berries, 8 black pepper corns, 4 tea
spoons of
mustard corns, 5 table spoons of
olive oil.
Crush all ingredients except oil in a mortar or
with a kitchen grinder. Mix the mass with the oil
and brush the meat with this marinade.
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