Instructions

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Type of food Preparation Approximate grilling time
Lamb chops 9–10 min. on each side
Small spare ribs 10–12 min. on each side
Large spare ribs 17–20 min. on each side
Fish
Type of food Preparation Approximate grilling time
Rockfish / salmon fillet in aluminum foil 9–10 min. on each side
Prawns, peeled on a skewer 5–6 min. on each side
Type of food Preparation Approximate grilling time
Zucchini, sliced 2 cm thick 4–5 min. on each side
Tomatoes wrap in aluminum foil,
turn frequently
8–9 min. total
Fennel wrap in aluminum foil 10–12 min. total
Mushrooms on a skewer 12 min.
Baked potatoes, medium-sized wrap in foil, turn frequently 60–70 min.
Corn on the cob first cook 10 min. in salted
water, turn frequently
12–14 min.
Apples wrap in aluminum foil, turn
frequently
10–12 min.
Eggplant sliced 2 cm thick 7–8 min. on each side
Vegetables and Fruits
Asian marinade (No. 1)
1 tbsp honey, 2 tsp Sambal oelek, 1 tbsp rice
wine, 8 tbsp sweet soy sauce, 2 tbsp orange
juice, 2 tbsp sherry
Mix all ingredients and brush meat with mari-
nade.
Rosemary marinade (No. 2)
2 tsp dried rosemary, 4 garlic cloves, 4 juniper
berries, 8 black peppercorns, 4 tsp mustard
seeds, 5 tbsp olive oil.
Crush all ingredients with a pestle and mortar or
an ESGE mixer. Mix the paste with the oil and
rub the meat with this mixture.
Curry marinade (No. 3)
2 tsp curry powder, one thumb-sized piece of
fresh ginger, 50 ml dry white wine, 100 ml
pineapple juice
Peel ginger and grate fine, mix with remaining
ingredients and brush on meat.
Lemon marinade (No. 4)
6 garlic cloves, 100 ml olive oil, juice and
grated peel of 2 organic lemons, 1/4 tsp pepper
Chop garlic fine, mix with lemon peel, juice and
pepper; brush meat with marinade.
Marinades (for 4 pieces of meat)
The following marinades are suitable for cuts of meat from beef, pork, lamb and poultry. Immerse
portioned cuts of meat in marinade or brush with marinade and marinate several hours, preferably
overnight, in the refrigerator. Turn the meat occasionally while marinating.
Before grilling the meat, pat dry with a paper towel. The remaining marinade can be used to brush
the meat occasionally while grilling.