Stone Grill GR 700 - Grill plate Maybaum - Free user manual and instructions

Frequently Asked Questions - Stone Grill GR 700 Maybaum

USER MANUAL Stone Grill GR 700 Maybaum

Operating Instructions

Pierre de cuisson

Mode D'Emploi

Steengrill

Gebruiksaanwijzing

GEBRAUCHSANLEITUNG

TECHNISCHE ANGABEN

The connection cord of the appliance has to be checked carefully before each use. Do not use the appliance if the cord is damaged. To avoid all danger, it has to be replaced by the manufacturer, the customer service or a competent qualified electrician. The flex used for this appliance is of the type H05RN-F 3x0.75 mm2.

PROTECTION OF THE ENVIRONMENT - DIRECTIVE 2002/96/EC

In order to preserve our environment and protect our health, very precise rules have to be observed with regard to the disposal of electric appliances, for which the cooperation of each and every one of us - supplier and customer - is

needed. For this reason, as indicated by the symbol on the rating label, your

appliance should not be disposed of in a public or private dustbin for household waste.

To dispose of your appliance, you can bring it back to the store where you bought it or you can take it to

a collection point for the sorting of domestic waste, so that it can be recycled and reused for other applications.

Before use

please read the instruction manual carefully and keep it for future consultation.

• Never immerse the appliance in water.
  Always fully unwind the connection cord.
• Connect the plug of the connection cord to an earthed wall socket of 10/16 A - 230 volt.
• If an extension cord is needed, use one with earth wire and with a wire cross-section of 0.75 ~mm^2 .
• Take all necessary precautions to prevent the connection or extension cord from being tripped over.
• Please avoid all contact with the metallic parts of the appliance during use and wait at least one hour after switching off the appliance before touching those parts (danger of burning!).
• Keep the appliance away from babies!
• Unplug the appliance and wait for it to cool down before moving it.
• Unplug the appliance and wait until it has completely cooled down before cleaning it.
• For safety reasons we recommend not storing the appliance in a place exposed to the weather or to humidity.
• Do not use the appliance in the rain.
  We recommend connecting the

appliance to an installation that is equipped with a ground fault circuit interrupter with a rated fault current of maximally 30mA .

• Do not use the appliance as a heating device.
• Do not leave the appliance plugged in or switched on when it is not in use.
• Never put aluminium foil or plates between the foodstuffs and the lava stone.
• People (including children) who are not able to use the appliance in a safe way, due to their physical, sensorial or mental capacity or their lack of experience or knowledge, must never use the appliance without supervision or instructions of a responsible person.
• Your appliance must never be switched on through an external timer or any kind of separate remote control system.
• Close supervision is necessary if children are near the appliance in order to avoid that they use it as a toy.

START-UP AND USE

Initial operation

• After unpacking the appliance, please take care that all packing and protective materials have been removed from the appliance.
• Before the first use, the stone plate should be cleaned.
• Just during the first use of a new appliance, some smoke might escape. To reduce the amount of smoke, proceed as follows: first

of all preheat the appliance for 10 minutes, then let it cool down for half an hour.

Start-up

• Put the appliance on a level surface.
• Fully unroll the connection cord.
• Plug in the appliance, switch it on with the flip switch, the indicator lamp comes on.
• Wait 20 to 30 minutes until the appliance is preheated.
• When the preheating stage has ended, grease the stone lightly just before the grilling starts.
• Salt the stone in abundance before putting the foodstuffs on the stone (optional).
• Put the foodstuffs on the stone and turn the meat over when half of the cooking time has elapsed.
• To remove the food residues that stick to the stone, use a metal spatula. Then grease the stone anew.

CARE

ALWAYS UNPLUG THE APPLIANCE AND LET IT COOL DOWN COMPLETELY BEFORE CLEANING IT.

• Stone: Scrape the stone clean with a metallic spatula to remove preferably all food residues. Clean the surface of the stone with a sponge and warm water. Do not use any washing-up liquid! You can use steel wool or a scrubbing sponge if necessary, although this affects the shiny surface of the stone (it will not influence the

next use, though). Dry the stone thoroughly before you store the appliance (to avoid negative impacts because of condensation and rust).

• Wooden surfaces: Wipe lightly with a humid sponge and then dry thoroughly with a cloth.
• Metal tub: Fold the heating element upwards. Clean the tub with a humid sponge and some detergent. Then wipe it with a rinsed sponge and dry it with a cloth.
• Heating element: does basically not need any cleaning. In case of need, use a hard-bristled brush. Make sure that no water touches the electrical parts. Do not immerse the appliance in water.

TIPS AND RECIPIES

Cooking with the hot stone is fully in line with the trend of dietary and light cuisine, which is healthy and natural because the foodstuffs maintain both their full taste and their vitamins. The stone saves the heat and radiates it slowly and evenly during the cooking.

The ingredients of a cosy „Stone Party" are:

Meat (preferably lean):

Beef: fillets and steaks.

Veal: escalope, fillets.

Poultry: escalope, fillets, chicken or turkey strips, chicken or turkey breast or duck fillet.

Pork: fillets, joint, ribs or bacon.

Fish: all sorts of fish, whether fillet or slices (e.g. salmon)

Crustaceans: spiny lobsters, crayfish, scallops, colourful scallops, prawn, etc.

Vegetables: mushrooms in thin slices, onion rings, courgettes in thin slices, green or red pepper for „the palate and the eye“, cocktail tomatoes cut in half, etc.

Side dishes: sauces, mayonnaise, lemon, harissa, parsley, garlic, curry, Provençal herbs, etc.

Fruit: bananas, apples, pears, etc.

Preparation of meat and fish:

Meat: cut the meat into strips that are about 0.5 to 1 cm thick and 2 to 4 cm wide.

Fish: cut the files into strips that are 2 to 4cm wide.

You can also prepare small skewers with small wooden sticks. In this case, cut the meat or fish into small cubes of about 1.5cm

The secret of a masterly preparation: First put the vegetables on the hot stone, as vegetables need to cook for a substantially longer time than meat. Shortly before the vegetables are ready, you should move them into a corner

to make room for the meat on the cooking surface.

The following mantra will help you make a success of your sociable Stone

Party: have fun, let your imagination run free and create new recipes. On the next pages you will find some suggestions and original recipes.

This appliance is not meant to replace an electric grill or a charcoal grill. That is why you should not try to prepare thick slices of meat or big or entire fishes with this appliance.

RECIPES

(Preparation for 6 people)

- ACAPULCO STONE -

• 1 kg rump steak
• 2 to 3 cooking spoons of oil
• 500 g pork bacon
• Curry, salt and pepper
• 1 red bell pepper
• 2 cloves of garlic
• 1 green bell pepper

Cut the meat into small strips that are about 2 to 4cm wide and 0.5 to 1.5cm thick. Cut the peppers and bacon into thin strips.

Mix the chopped up garlic with salt, pepper and curry and add the oil. Put the mixture in a salad bowl and mix it with the meat. Then cook the vegetables and after that the meat.

- NICE STONE -

-1.2 kg fillets of veal in thin strips
- 2 tomatoes
-2 courgettes
- 2 aubergines
- 1/2 bell pepper
Salt, pepper and paprika

• 2 big onions chopped up
• 3 cooking spoons of olive oil

Put the strips of veal, the olive oil and the vegetables in a salad bowl and stir. Add the salt, pepper and paprika and stir. Cook in small portions.

- BURGUNDY STONE -

• 250 g calf's kidneys
• 250 g chops of a calf
• 250 g roast beef
• 250 g calf's liver
• 250 g pig's liver
• 1/2 litre chicken broth
  Salt, pepper and vinegar of shallots
• Red wine and 5 cloves

Cut all the meat into strips and mix in a salad bowl with a bit of salt, pepper and the vinegar of shallots. Put the chicken broth, wine and the cloves in a second bowl and stir (then let the whole rest for about 30 minutes until the cloves have developed their full aroma). Cook the meat. Pour - shortly before eating - the broth over the meat with a teaspoon.

- HAWAII STONE -

• 400 g angler-fish
• 4 kiwis
• 1 can of pineapple cubes
• 2 green lemons
• 400 g sole
• 1/2 tot of rum liqueur

Put the strips of fish and the fruit cut into cubes in a salad bowl and stir the whole. Add the lemon

juice and the rum. Pickle and let steep for 30 minutes. Cook in small portions.

- CORN STONE -

• 900 g forequarter of a lamb
• 1 small can of corn
• 2 pieces of turkey escalope
• 1 small can of pineapple cubes
• 4 tomatoes
  Salt, pepper, vegetable oil and paprika

Cut the lamb, the turkey escalope and the tomatoes into strips. Put the meat in a salad bowl and mix it with the corn and the pineapple cubes. Spice with salt, pepper and paprika and add 2 to 3 spoons of oil. Cook in small portions.

- NORWEGIAN STONE -

• 350 g fresh salmon
• 2 little glasses of lumpfish caviar
• 350 g tender bloated herring
• Chopped parsley
• 350 g sole
• 2 tots of vodka

Cut the fish into thin strips and mix in a salad bowl with the caviar and the chopped parsley. Pour vodka over the whole and let steep for about 30 minutes. Cook the pieces of fish on the stone. Serve the whole with toast and fresh salt butter.

MODE D'EMPLOI

CHARACTERISTIQUES