Recipe Suggestions - Hoberg BBQ-Plus V2 Manual De Instrucciones

Carefully monitor grilling and regulate the
‹
temperature – if necessary.
You can use the appliance to cook vari-
‹
ous different foods such as steaks, sausages
or vegetables.
NOTE
► Do not touch the heating element with
the grill utensils.
Using the appliance
Switching on
1. Fill the drip tray (7) with water up to the
"MAX" mark.
2. Insert the heating element, the grill grate
or the grill plate into the appliance.
3. Insert the plug into a mains socket.
4. Set the desired grilling temperature with
the thermostat (4) by turning it clockwise.
5. Allow the appliance to heat up after
switching on. The operating temperature is
reached after approx. 8 minutes.
6. If you require a lower temperature, turn
the thermostat anticlockwise to the corre-
sponding level.
7. Place the food to be grilled.
NOTE
► The temperature timer settings can be
changed at any time during grilling.
► The white grill plate can turn yellow
if you grill for longer periods at very high
temperatures. The grill plate will turn white
again after it has cooled down.
Gentle cooking
A lower temperature range (level 2-3) is sui-
table for gentle cooking of food, e.g., for coo-
king delicate vegetables, fish and seafood.
For this, proceed as follows:
1. First fill the drip tray with water up to the
"MAX" mark.
2. If required, add aromas such as herbs
or wine, beer, cognac - appropriate to your
dishes - into the drip tray.
3. The necessary steam conditions for cook-
ing are created by putting the cover onto the
grill plate.
4. Set the thermostat to level 2 up to max.
level 3 (depending on the food to be cooked
or its thickness) and only heat the grill briefly
with the cover on (max. 2 min).
5. Remove the cover and lay the food onto
the grill plate.
6. Turn over the food from time to time as
required and replace the cover to maintain
the steam conditions. the lid should not be
removed to often to prevent the steam from
escaping.

Recipe suggestions

Grilling
The most-used spices for grilling are salt,
pepper and ground paprika. In the following
table, you will find further ideas on how to re-
fine the taste of your grilled food even more:
Product
Garlic, sage, thyme, lemon,
Poultry
ginger, honey
Honey, sage, mustard, rose-
Pork
mary, thyme, garlic
Beef Mustard, chili, horseradish
Lemon, coriander, dill, honey,
Fish caraway, thyme, juniper, bay
leaf
Rosemary, garlic, oregano,
Lamb
chili, coriander
The grilled food is particularly tender and
succulent when the meat is marinated first.
The basic fluid for marinades includes oil,
vinegar, wine, buttermilk, lemon juice or soy
sauce. They are refined with various herbs
and spices such as pepper, mustard seeds
(or mustard), dill, bay leaves etc.
Salt absorbs water from the meat and should
therefore not be added to the marinade.
Finely-spiced marinade
(for 500 g meat):
Juice of 2 lemons
‹
3 teaspoons ground, sweet paprika
‹
3 tablespoons of oil ‹
Pepper
‹
3 pressed garlic cloves
‹
EN 15
Spices