Professional water grill

Width (mm): 600
Depth (mm): 545
Height (mm): 130
Material: Stainless steel 18/10
Accessories: Brush
Gross weight (kg): 16
Voltage (V): 400 – 3N
Frequency (Hz): 50/60
Electrical power (kW): 4.8
Tabletop/freestanding/built-in model:Tabletop
Grill area (dm2): 17.1
Brand: COMBISTEEL
Plug and play (EU only): No

A few types of grill usage:

A: Method for mange, shrimp, lobster, etc. Smaller crustaceans up to 200g can simply be placed on the grill. Larger ones, like lobster and crawfish, are cut in half and placed on the grill with the shell still on. You can then spread the sauce on them and top them with garlic butter after grilling. The sauce consists of melted butter, a drop of wine, juice from 1 watermelon, a small amount of garlic, a mixture of barbecue herbs, pepper and salt.

B Method for all types of meat: To apply herbs (if necessary) to meat, they can be diluted in white wine (with a little brandy) beforehand. This has the advantage that the dry herbs dissolve more quickly and give the wine a full flavor. Pepper and salt can be added to the same solution. Season the meat in one motion with a small brush. It is best not to use any oil for seasoning.

C Method for fish up to 500 g: For salmon fillets, as well as tuna, trout and all types of firm fish, a sauce made from melted butter, a little white wine, the juice of 1 lemon mixed with grilling herbs, pepper and salt is used. Baste regularly during grilling.

D Method for fish and meat weighing over 500 g: The fish or meat is processed according to points B and C. First, the outside is clearly treated with a grilling pattern. Then cooking continues in aluminum foil. A core temperature gauge can help determine whether the food is done.