OptiGrill 2in1 GC772D - Grill plate TEFAL - Free user manual and instructions

USER MANUAL OptiGrill 2in1 GC772D TEFAL

A | Start/Stop B | Frozen food C | Nine automatic programs D | Manual mode with four temperatures E | Conrm selection and start preheating F | Cooking level indicator G | Release latch for barbecue position H | Thermostat on side for barbecue position I | Indicator light for barbecue position J | Front drip tray K | Back drip tray L | Bottom plate M | Top plate

TO THE COOKING LEVEL INDICATOR

FISH - Medium Medium well Well-done SEAFOOD - Medium Medium well Well-done

Lightly cooked Grilled Crispy

Lightly grilled Grilled

9 AUTOMATIC COOKING PROGRAMS

• For the UK only: do not cook chicken breast from frozen. Always thaw completely rst. ** For the UK only: We advise to cook burgers to well done for food safety reasons. If you choose to serve rare or medium burgers, there is a risk of bacteria present. from 180°C to 195°C from 220°C to 235°C from 255°C to 275°C POTATOES ZUCCHINI / SQUASH EGGPLANT TOMATOES ASPARAGUS MUSHROOMS ONIONS BROCOLI BABY CARROTS FENNEL SWEET POTATOES APPLE SLICES PINEAPPLE PEACH

AND MARINATED PEPPERS

CHICKEN THIGHS MARINATED

IN YOGHURT & ROSEMARY

SALMON WITH DILL CREAM SAUCE

GRILLED KING PRAWNS WITH GARLIC

GRILLED FRUIT SKEWERS WITH

CHILLI SAUCE AND MARINATED

In a bowl, prepare the chilli sauce by mixing together the brown sugar and vinegar until the sugar has dissolved. Then add the tomato sauce and sriracha sauce, stir and set aside. Turn on your OptiGrill. Select the setting and press OK. Cut the peppers in half, remove the seeds and cut each half into three pieces lengthways. Mix with half the olive oil and the chopped garlic cloves, and season with salt and pepper. Once the appliance has preheated, place the peppers on the grill and close it. Let them cook until the indicator light turns red. Transfer the peppers to a dish, then mix together with the lemon juice, basil, olives and remaining olive oil. Wipe the plates. Turn on your OptiGrill again. Select the setting and press OK. Pat the steaks with kitchen roll. Season each steak on both sides with salt and pepper. Once the appliance has preheated, place the steaks on the grill (youwill need to do this in 2 batches) and lower the lid. Cook until the indicator light matches how you like your steak: yellow for rare, orange for medium or red for well done. Transfer the streaks onto plates and serve with the chilli sauce and marinated peppers. For the chilli sauce :  2 tsp brown sugar  1 tbsp rice vinegar  4 tbsp tomato sauce  1 tsp sriracha sauce (or other hot sauce) For the marinated peppers :  2 red peppers  2 yellow peppers  4 tbsp olive oil  2 cloves of garlic, chopped  Salt and pepper  1 tbsp lemon juice  2 tbsp fresh chopped basil  65g black olives For the steak :  4 rib steaks The marinated peppers can be prepared in advance and stored in the refrigerator. You can also replace the rib steak with other cuts of beef, such as rump, sirloin or bavette steaks. 18Once the steaks are cooked, place the hamburger bun halves on the hot grill to heat them before garnishing and serving them. Use your choice of grated cheese: emmental, parmesan, mozzarella, etc.

THE CLASSIC HOMEMADE

HAMBURGER | Serves 4 | 15 min. | Automatic program Mix the minced beef with the breadcrumbs, milk, eggs, grated cheese, peeled and chopped garlic cloves, herbes de Provence, salt and pepper until well blended. Then form four burger of the same size. Oil them lightly and chill in the refrigerator. Turn on the grill. Select the program and press OK. As soon as preheating is complete, put the steaks on the grill and close it. Cook until they reach your desired cooking level (refer to cooking guide). Spread the sauces of your choice (ketchup, mayonnaise, etc.) on the halved hamburger buns, add the toppings of your choice (onion rings, salad, tomato, pickles, etc.) and put a steak on each one. Close the burgers and serve.   250 g minced beef     50 g breadcrumbs (made from dried bread)     50 ml milk     2 eggs     50 g grated cheese     2 garlic cloves     1 teaspoon herbes de Provence     Salt & freshly ground black pepper     4 burger buns     Sauces of choice     Garnish of choice 19Serve with homemade mustard mashed potato: peel and boil 1 kg potatoes. Drain and crush them with 25 g butter, 2 tablespoons of coarse grain, 150 ml of warm milk, salt and pepper. GRILLED SAUSAGE

| Serves 4 | 10 min. | Automatic program In a saucepan, put the honey, mustard, thyme and beer and bring to a simmer. Cook by mixing regularly, in the time it takes to cook the sausage. Turn on the grill. Select the program and press OK. If you are using chipolatas, untangle the casing between each sausage and gently push the esh to form a single long sausage. Wrap the sausage back on itself and poke two wooden skewers perpendicularly to hold it in place. As soon as preheating is complete, put the sausage on the grill and close it. Cook until the level indicator has reached the red level. Put the sausage in a dish and coat with the mustard sauce.   700 g of sausage in a single piece, such as an Italian sausage or Toulouse sausage, Cumberland sausage ring or chipolatas still linked together     1 tablespoon coarse grain mustard     2 tablespoons clear honey     100 ml beer     2 sprigs of thyme     2 long wooden skewers

For very tender meat and even better taste, marinate the cubes of pork overnight in half of the barbecue sauce before cooking the kebabs. PORK KEBABS

| Serves 4 | 20 min. | Automatic program Peel and thinly slice the garlic clove and onion. Place them in a saucepan with the olive oil and a pinch of salt and cook over a low heat for 10 minutes. Add the ketchup, tomato paste, Worcestershire sauce, vinegar, honey, mustard and spices, mix and leave to simmer for about 15 minutes. Leave to cool. Turn on the grill. Select setting and press OK. Cut the meat into 3 cm cubes and thread onto 6 wooden skewers. Brush the meat with the barbecue sauce. As soon as preheating is complete, place the kebabs on the grill and lower the lid. Cook until the level indicator has reached the red level. Serve the kebabs with the rest of the barbecue sauce.   650g pork llet   1 garlic clove   100g onion   1 tablespoon oil   65g tomato ketchup

CHICKEN THIGHS MARINATED

IN YOGHURT & ROSEMARY

| Serves 4 | 10 min. | Marinating time 4 hours | Automatic program Mix the yoghurt with mustard, rosemary, garlic, salt and pepper. Pour this mixture over the chicken legs and marinate them in the refrigerator for at least 4 hours. Drain the chicken, discard the marinade. Turn on the grill. Select the program and press OK. Lightly oil the plates. As soon as preheating is complete, put the chicken legs on the grill and close it. Cook until the level indicator has reached the red level.   4 skinless chicken legs     250 g natural yoghurt     3 tablespoons Dijon mustard     2 tablespoons fresh rosemary, nely chopped

4 cloves of garlic, chopped     Salt & freshly ground black pepper

| Serves 4 | 15 min. | Automatic program Place the dill, green onion, lemon juice, lemon zest, garlic and 1/2 tsp each salt and pepper in a food processor. Pulse until finely chopped. With the motor running, slowly pour in the oil until well combined. Divide the mixture in half. Stir one portion with the sour cream; set aside. Season the salmon with salt and pepper. Brush the remaining dill mixture over the salmon. Turn the grill on. Select the program and press OK. Lightly grease the cooking plates with cooking spray. As soon as preheating is complete, place the salmon on the grill and close it. Cook until the level indicator has reached yellow level. Serve the salmon with the reserved sour cream mixture on the side. Removing the salmon during the yellow stage of cooking results in a restaurant quality salmon llet with a slightly coral and moist center. If you prefer longer cooking, cook until the level indicator reaches orange.   4 salmon llets, about 125g each   1/4 bunch of chopped fresh dill

2 tbsp fresh lemon juice

1 garlic clove, minced

125 ml light sour cream For an elegant dinner, serve the salmon with steamed baby potatoes and wilted leafy greens such as Swiss chard or spinach. 23Do not forget to serve with serviettes and nger bowls! For a more chic version, set aside 4 grilled prawns, shell and cut the others into sections. Mix with the sauce and tagliatelle cooked al dente. Serve with the reserved prawns.

WITH GARLIC & PARSLEY

CITRUS BUTTER | Serves 4 | 10 min. | Automatic program Turn on the grill. Select the program and press OK. As soon as preheating is complete, put the prawns on the grill and close it. Cook until the level indicator has reached the orange level. Meanwhile, melt the butter over a low heat in a saucepan. Add the peeled and chopped garlic cloves, lemon juice, chopped parsley, salt and pepper, and allow to simmer while the prawns are cooking. Serve the prawns with the butter sauce.   12 unpeeled raw king prawns     100 g butter     2 cloves of garlic     2 tablespoons of chopped at-leaf parsley     1 lemon     salt 24Serve this sandwich with a salad. Replace the turkey with very ne chopped chicken leftovers and vary the cheese according to your preference (mozzarella, cheddar, etc.). CLUB SANDWICH

| Serves 4 | 05 min. | Automatic program Turn on the grill. To cook the bacon, press M, select the desired cooking level - orange for medium, red for crispy - and press OK. As soon as preheating is complete, put the rashers of bacon on the grill and close it. Press OK to start cooking. Cook until the desired cooking level is reached. Transfer the grilled slices to a plate and gently wipe the hot plates with paper towels. Select the program and press OK. Spread the mayonnaise on the 4 slices of bread. Add the turkey slices (folded in an accordion shape), grilled bacon rashers and cheese slices. Top with the remaining bread. As soon as preheating is complete, put the two sandwiches on the grill and close it. Cook until they reach your desired cooking level (refer to cooking guide). Do the same for the two remaining sandwiches. Transfer the sandwiches to a plate. Open them carefully and add the sliced tomato and baby spinach before serving. Cut each sandwich in half and secure with a wooden skewer.   8 slices of sourdough bread approximately 2 cm thick   8 slices of smoked bacon, 4 to 5 mm thick   4 tablespoons mayonnaise   4 large slices of roasted turkey   120 g thin slices of Comté cheese   1 large tomato   100 g baby spinach leaves 25You can serve peppers as a starter with bread or as a side dish. ITALIAN GRILLED PEPPERS | Serves 4 | 10 min. | Automatic program Turn on the grill. Select the program and press OK. Cut the peppers in half, remove the seeds and cut each half in three lengthways. Mix with half of the olive oil, garlic, basil, anchovies and balsamic vinegar. Season with salt and pepper. As soon as preheating is nished, put the peppers on the grill (you will have to do this in two batches) and close it. Cook until the level indicator has reached the red level. Transfer peppers to a dish, drizzle with the remaining oil and let them cool. Spread the pine nuts and Parmesan shavings over the peppers before serving.   4 red peppers     40 g Parmesan shavings     20 g pine nuts     4 tablespoons of olive oil     1 tablespoon of balsamic vinegar     2 chopped garlic cloves     2 tablespoons of fresh chopped basil     2 llets of chopped anchovies     salt & freshly ground black pepper

Vary the recipe by replacing the kidney beans with cooked lentils, or add spices. Serve your vegetarian steaks with vegetables, or in hamburger buns with the lling and sauce of your choice. VEGETARIAN STEAKS | Serves 4 | 10 min. | Chilling time 15 min. | Manual mode Finely chop the garlic clove and peeled onion. Add the nuts and kidney beans and mix quickly, keeping a little of the texture. Add the soy sauce and breadcrumbs and mix well. Form 4 balls of equal size and put them on a plate in the freezer for at least 15 minutes. Turn on the grill. Press

select the red setting and press OK. As soon as preheating is complete, brush the ball lightly with oil and place on the grill and close it carefully. Press OK and cook 5 minutes.   1 tin of cooked kidney beans (250 g drained net weight)     1 small red onion     1 clove of garlic     50 g chopped nuts, of your choice     30 g fresh breadcrumbs (made from dried bread)     2 tablespoons of soy sauce

27CAPRESE CHICKEN SKEWERS

WITH GRILLED AUBERGINES

| Serves 4 | 15 min. | Side thermostat Wash the aubergines. Cut them lengthways into 1cm- thick slices. Put them into a large bowl, sprinkle with salt and add half the olive oil. Mix with your hands to ensure that all the slices are coated. In a small bowl, mix the pesto with the remainder of the oil. Dice the chicken llets into 32 cubes. Put them into a large bowl with the garlic granules, herbes de Provence, salt and vinegar, and mix together. Prepare the skewers by alternately threading 4 chicken cubes, 3 cherry tomatoes and 2 mozzarella balls onto each skewer. Open your OptiGrill in the BBQ position. Set the thermostat on the side to 4. Once the appliance has preheated, place the aubergine slices onto the tray and grill them for 5 minutes on each side. You will need to do this in 2 batches. Place the grilled aubergines into a dish, then pour over the pesto and garnish with half the basil leaves. Place the skewers onto the tray and let them cook for 15 minutes, turning them regularly to ensure that they are grilled on all sides. Finely chop the remaining basil and sprinkle over the skewers. Serve with the aubergines.   8 skewers For the aubergines :   750g aubergine (approx. 3)   1 tsp salt   4 tbsp olive oil   40g pesto For the skewers :

24 cherry tomatoes (approx. 300g)

  16 mozzarella balls (approx. 120g)   1 bunch of basil

28GRILLED FRUIT SKEWERS

WITH CHOCOLATE SAUCE

| Serves 4 | 15 min. | Side thermostat Cut the pineapple and watermelon into 2-cm cubes. Mix together the honey, vanilla, lime juice and zest. Add the cubed fruit and red grapes. Mix and put in the refrigerator while you prepare the chocolate sauce. Chop the chocolate and place in a small bowl. Pour the water and cream into a small saucepan, bring to the boil, then immediately pour in the chocolate, whisking continuously. Leave to cool. Prepare the skewers by alternately threading on the drained fruit, using around 80g of fruit per skewer. Open your OptiGrill in the BBQ position. Set the thermostat on the side to 4. Once the appliance has preheated, place the skewers onto the tray and cook for 6 minutes, turning them halfway through and drizzling over the marinade until they are browned on all sides. Serve the skewers with the chocolate sauce. For the fruit skewers :   200g pineapple (approx. 1/4 peeled pineapple)    250g watermelon    65g runny honey    1/2 tsp vanilla powder    1 tbsp freshly squeezed lime juice    1 tsp grated lime zest    250g red grapes For the chocolate sauce :   110g dark chocolate with 65% cocoa    75ml water    75ml double cream   8 skewers   Saucepan Use any fruit of your choice, as long as they are rm fruits that will stand up to cooking such as nectarines, pears, apples, melons etc. 292 SCHNELLSTARTANLEITUNG 13 KOCHANLEITUNG 31 REZEPTE 32 GRILL

AU YAOURT ET AU ROMARIN

AU YAOURT & AU ROMARIN

MET YOGHURT EN ROZEMARIJN