Bedienungsanleitung Princess 2232 (Seite 11 von 56) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Spanisch, Polnisch, Schwedisch, Norwegisch, Finnisch)

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Steak Provençal style

- Sprinkle herbes de Provence on the stone and follow the steps above. This will give the meat a pleasant

flavour, while the stone radiates a delicious aroma.

Pieces of meat

- Choose beef, pork, chicken and turkey filet. Add game, if desired. Cut the meat in 1-inch cubes or,

preferably, in slices 1/4 inch thick.

- The grilling time for red meat is 30 seconds to 1 min., and for chicken and game, a few minutes.

Sausage

- Prick the sausages before you place them on the stone, to prevent spattering.

- Turn the sausages regularly with a wooden spatula and grill for 10-15 minutes.

Fish

- The cooking time depends on the size and the type of fish, such as salmon, tuna or scampi’s, for

example.

- Fish produce a lot of moisture, so it’s normal if some steam develops.

Vegetables

- Cut a few onions, firm tomatoes, zucchinis and aubergines (aubergines) in slices. Add red, green and

yellow bell peppers and a few kernels of corn or fennel, if desired.

- Vegetables must be grilled at the edge of the stone. Do not sprinkle any salt there.

Dessert with fresh fruit

- You can also make delicious desserts on the stone. The heat of the stone gives the fruits a delectable

flavour.

- Select apples, pears, apricots, mangoes, pineapples, bananas and add a few mandarin and orange sec

tions.

- The pieces are fruit are caramelised on the stone and can be combined with scoops of ice cream, for

example.

RACLETTE SAVOIE

- Take some raclette cheese (200-250 grams [about 1/2 pound] per person) and cut into 1/4-inch slices. -

- Remove the crust.

- Use 2-3 potatoes (cooked with the skin on) per person. Place the potatoes on a dish and keep them

warm on the stone.

- Place as slice of cheese into a pan and let it melt under the stone. Loosen the cheese with a spatula and

pour it over the potatoes. Add salt and pepper or nutmeg, to your liking. Serve with onions and pickles

in vinegar.

- You can also serve raw or cooked ham and vegetables with this dish.

Suggestions:

Although usually hard cheeses are used, such as Emmenthal, Appenzell, Gruyère or Comté, you can also

use other cheeses besides alpine cheeses: Abbey cheeses, cream cheese, or for a more distinct flavour,

Chester, Cheddar, Beaufort, Parmesan or Bel Paese are also an option.

GRILL PLATE

Roast big shrimp with vegetables

- Peel 20 large shrimp (with head) and remove the intestinal canal (on the back).

- Cut 1 aubergine and 1 onion in very thin slices. Place the aubergine in cold water for 15

minutes and then dry with a paper towel before grilling.

- Remove the stems from 8 shii-take mushrooms and cut a cross into the hood.

- Cut 1 bell pepper into 6 parts and remove the seeds.

- Cut 1 cabbage into thin strips and arrange all ingredients on a dish.

- Grill the vegetables until done but still crispy with a bit of oil and grill the shrimp until

browned on all sides. Now just cook the rice and enjoy this delectable eastern dish.

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