OptiGrill GI774D - Grill plate MOULINEX - Free user manual and instructions

Product Type	Electric contact grill
Brand	Moulinex
Model	OptiGrill GI774D
Dimensions (approx.)	35 x 30 x 15 cm (closed)
Weight (approx.)	5 kg
Power supply	220-240 V, 50/60 Hz
Power (approx.)	2000 W
Number of automatic programs	9
Manual mode	Yes, 4 temperature settings (color levels)
Doneness indicator	Flashing white LED (preheating), steady + beep (ready), then doneness levels (rare, medium, well done)
Barbecue function	Yes, with side thermostat and control light
Full meal function	Yes (grill + oven accessory simultaneously)
Oven accessory included	Yes, placed instead of the bottom plate
Plate type	Removable non-stick plates
Drip tray	Front and back
Maintenance and cleaning	Removable plates washable with soapy water (dishwasher compatible depending on model, check manual)
Safety	Automatic shut-off in case of overheating (likely), audible signal at end of cooking
Spare parts and repairability	Replacement plates available (part number depends on country), repairability index not communicated
General information	2-year warranty, made in China, manual available in several languages

Frequently Asked Questions - OptiGrill GI774D MOULINEX

How to preheat the OptiGrill?

Select a program or manual mode, then press OK. The LED flashes white during preheating. An audible signal and a steady white LED indicate the appliance is ready to cook.

What do the different colors of the doneness indicator mean?

The indicator changes color according to doneness level: flashing white = preheating, steady white + beep = ready to cook, then depending on program: yellow = rare, orange = medium, red = well done.

Can I grill frozen foods?

Yes, the OptiGrill has a special 'Frozen food' mode (button B). Use it for frozen foods without prior thawing.

How to clean the grill plates?

Wait for the appliance to cool down, then remove the removable plates. Wash them in warm soapy water with a non-abrasive sponge. Some plates are dishwasher safe (check the manual). Wipe dry before reassembling.

What to do if the LED flashes red?

A flashing red LED may indicate a temperature error or sensor issue. Turn off the appliance, unplug it, let it cool for 10 minutes, then try again. If the problem persists, contact customer service.

How to use the barbecue position?

Open the grill by lifting the latch and guiding the handle to the barbecue position. Check that the side thermostat is on • (off) before opening. Use the side thermostat to adjust the temperature of both plates.

Can I cook foods of different thicknesses at the same time?

Yes, the OptiGrill automatically adapts thanks to its floating plate system. Make sure to distribute the food evenly for uniform cooking.

How long does it take to cook a rare steak?

The time varies by thickness, but in 'Beef' program, the indicator turns yellow (rare) after about 4 to 6 minutes for a 2 cm thick steak. Use the indicator light for precise results.

Is the oven accessory necessary for lasagna recipes?

Yes, the oven accessory (included with the appliance) is used for dishes like lasagnas or crumbles. It is placed instead of the bottom plate and allows convection cooking in the closed grill.

Where can I download the complete manual?

The manual is available for free in PDF on the official Moulinex website or on platforms like notice-facile.com. You can also request a translation into your language via the contact form.

USER MANUAL OptiGrill GI774D MOULINEX

OptiGrill 4 in1

WELCOME TO THE WORLD OF

OPTIGRILL 4IN1.

PREPARE YOUR EVERYDAY MEALS WITH OPTIGRILL 4IN1 THANKS TO ITS GRILL, BARBECUE, OVEN AND COMPLETE MEAL POSITIONS.

LEARN MORE ABOUT YOUR OPTIGRILL 4IN1...

DE - ERFAHREN SIE MEHR ÜBER DEN OPTIGRILL 4IN1 ... - FR - DÉCOUVREZ VOTRE OPTIGRILL 4EN1... NL - MEER INFORMATIE OVER UW OPTIGRILL 4-IN-1...

EN

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

DE

...AND ITS 4 DIFFERENT POSITIONS

DE - ... UND SEINE 4 VERSCHIEDENEN POSITIONEN - FR - ... ET SES 4 POSITIONS NL - ...EN DE 4 VERSCHILLENDE STANDEN

GRILL DE - GRILL FR - GRILL NL - GRILLEN

BARBECUE

DE - BARBECUE FR - BARBECUE NL - BARBECUEËN

OVEN DE - BACKEN FR - FOUR NL - BAKKEN

COMPLETE MEAL DE - KOMPLETTE MAHLZEIT FR - REPAS COMPLET NL - VOLLEDIGE MAALTIJD

HOW DO I INSERT MY BAKING TRAY ACCESSORY?

DE - WIE SETZE ICH MEIN BACKZUBEHÖR EIN ? - FR - COMMENT INSÉRER MON ACCESSOIRE FOUR ? NL - HOE PLAATS IK MIJN BAKACCESSOIRE ?

21

THE BAKING TRAY IS PLACED IN PLACE OF THE LOWER PLATE, WITHOUT BEING LOCKED.

WHEN OPENING THE GRILL, KEEP THE LATCH RAISED AND TURN THE HANDLE UNTIL IT'S IN BARBECUE POSITION.

YOU CAN THEN MONITOR COOKING USING THE LIGHT ON THE SIDE AND THE THERMOSTAT ON THE SIDE FOR BARBECUE POSITION.

1

2

3

1

2

3

4

5

EN - Check that the thermostat on the side is on • before opening the grill in barbecue or complete meal positions. If the thermostat is not on •, the grill will start heating up and will notify you of this with a beep.

Sandwiches

IF YOU WANT TO GRILL SOMETHING ELSE OR USE THE OVEN, YOU CAN USE THE MANUAL MODE WITH ITS FOUR TEMPERATURE SETTINGS.

...AND GET PERFECT COOKING RESULTS THANKS TO THE COOKING LEVEL INDICATOR

EN - Flashing white coloured light : preheating in progress

EN - Steady white coloured light and beeping: ready to cook

EN - "Rare" level in progress

EN - 'Rare' level reached

EN - "Medium rare" level in progress

DE - Stufe

„Medium“ läuft

FR - Niveau « à

EN - "Medium rare" level reached

DE - Stufe

„Medium“ erreicht

FR - Niveau « à

point » atteint

NL - Niveau

"Medium rare" bereikt

EN - "Well done" level in progress

EN - "Well done" level reached

EN - You must manually remove the food when it reaches your desired cooking level. Note that this is not a cooking level selection. OptiGrill continues to cook until the final cooking level is reached and informs you at each stage.

12

-

COOKING WITH THE AUTOMATIC PROGRAM FOR THE FIRST TIME

DE - GRILLING FOR THE FIRST TIME WITH AN AUTOMATIC PROGRAM - FR - VOTRE PREMIÈRE CUISSON AVEC UN PROGRAMME AUTOMATIQUE - NL - JE EERSTE BAKPROCES MET EEN AUTOMATISCH PROGRAMMA

I want to grill 3 beef steaks for 3 guests who want it cooked different ways (rare, medium and well-done)

1

2

3

4

5

6

EN - Flashing white coloured light: preheating in progress

7

EN - Wait until preheating has finished before putting your food on the grill.

89

EN - Steady white coloured light and beeping: ready to cook

-

Close the grill. Cooking starts automatically.

Wait until your desired cooking level has been reached.

Note that it does not select the cooking levels. OptiGrill continues to cook until the last cooking level is reached and a beep sounds at each level.

I want to cook something else straight away

Want to cook again?

Remove your food and close the grill.

2

3

4

5

6

Wait until preheating has finished before putting your food on the grill.

7

8

CLOSING THE GRILL ALLOWS YOU TO RESTART THE COOKING PROCESS...

FIRST TIME GRILLING IN MANUAL MODE

DE - ERSTES GRILLEN IM MANUELLEN MODUS - FR - PREMIÈRE CUISSON GRILL EN MODE MANUEL

NL - DE EERSTE KEER GRILLEN IN DE HANDMATIGE MODUS

I want to manage the cooking myself

1

2

EN - Choose the desired cooking temperature.

3

4

EN - Flashing coloured light: preheating in progress

5

EN - Wait until preheating has finished before putting your food on the grill.

6

EN - Steady coloured light and beeping: ready to cook

78

You can change the cooking temperature by pressing the M button, either during cooking or at the start of the cooking process.

Watch the food cook and remove it once it is done.

I want to use my grill as an oven and cook lasagne for my family

1

2

3

4

5

Choose the desired cooking temperature.

6

7

Watch the food cook and remove it once it is done.

8

TURN YOUR GRILL INTO A BARBECUE

DE - TURN YOUR GRILL INTO A BARBECUE - FR - TURN YOUR GRILL INTO A BARBECUE NL - TURN YOUR GRILL INTO A BARBECUE

I want to use my grill as a barbecue and have a bigger cooking surface

1

EN - The thermostat sets the same cooking temperature for both plates.

2

EN - Select the desired setting. • : thermostat off DE - Select the desired setting. •: thermostat off FR - Select the desired setting. • : thermostat off NL - Select the desired setting. •: thermostat off

1:80-100°C 2:130-160°C 3:160-190°C 4:180-220°C

3

4

EN - The LED light flashes during preheating. Steady LED light and beeping: grill ready for use. DE - The LED light flashes during preheating. Steady LED light and beeping: grill ready for use. FR - The LED light flashes during preheating. Steady LED light and beeping: grill ready for use. NL - The LED light flashes during preheating. Steady LED light and beeping: grill ready for use.

5

EN - Put the food on the grill. DE - Put the food on the grill. FR - Put the food on the grill. NL - Put the food on the grill.

6

7

EN - If the temperature is changed during cooking, the grill will adjust the temperature to the new setting. If you are only using one of the two plates, use the top one.

I want to cook an entire meal with my OptiGrill

1

EN - The thermostat controls the cooking temperature for both plates.

2

EN - Select the desired setting. • : thermostat off

3

4

EN - The LED light flashes during preheating. Steady LED light and beeping: grill ready for use.

5

EN - Put the food on the grill and in the baking tray accessory.

6

EN - Watch the food cook and remove it once it is done.

7

EN - Turn off the appliance by setting the thermostat to •.

EN - If the temperature is changed during cooking, the grill will adjust the temperature to the new setting.

TIPS: If your side dish takes longer to cook than what you're grilling, you can also start cooking in oven position. If you are doing this, please refer to page 12 and follow steps 1 to 6. When the desired cooking level has been reached, open your grill in complete meal position. The grill automatically sets the thermostat on the side. Choose the desired setting using the thermostat. When the grill plate has preheated, put the food on it.

PROGRAM COOKING LEVEL INDICATOR
		[TWDS]
BEEF	Very rare (Blue)	Rare Medium Well-done
BURGER**	- Rare Medium Well-done
SAUSAGE	- - - Well-done
PORK	- - - Well-done
CHICKEN*	- - - Well-done
FISH	- Medium		Medium well	Well-done
SEAFOOD	- Medium		Medium well	Well-done
SANDWICH	-	Lightly cooked	Grilled Crispy
PEPPER	-	-	Lightly grilled	Grilled

* For the UK only: do not cook chicken breast from frozen. Always thaw completely first. ** 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.

COOKING ADVICE

PRODUCTS	COOKING PROGRAM	COOKING LEVEL INDICATOR
Bratwurst (pork pre-cooked)		[6XCT]
Rindswurst (beef pre-cooked)		[TOZH]
Nürnberger Wurst (pork pre-cooked )
Lamb (boneless)		[6VST]
Whole fish	[KBTC]
Tuna

MANUAL MODE IN GRILL POSITION

	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

	from 180°C to 195°C	from 220°C to 235°C	from 255°C to 275°C
POTATOES	[SY45]		[36TA]
ZUCCHINI / SQUASH			[IMAGE]
EGGPLANT	[SD54]	[IMAGE]
TOMATOES			[IMAGE]
ASPARAGUS	[AX02]
MUSHROOMS			[IMAGE]
ONIONS		[IMAGE]
BROCOLI	[IMAGE]
BABY CARROTS
FENNEL		[IMAGE]
SWEET POTATOES
APPLE SLICES		[IMAGE]
PINEAPPLE		[IMAGE]
PEACH	[A520]	[IMAGE]

GRILLED RIB STEAK WITH CHILLI SAUCE AND MARINATED PEPPERS

THE CLASSIC HOMEMADE HAMBURGER

GRILLED SAUSAGE COATED WITH MUSTARD

PORK KEBABS WITH BARBECUE SAUCE

CHICKEN THIGHS MARINATED IN YOGHURT & ROSEMARY

SALMON WITH DILL CREAM SAUCE

GRILLED KING PRAWNS WITH GARLIC & PARSLEY CITRUS BUTTER

CLUB SANDWICH WITH A TWIST

ITALIAN GRILLED PEPPER

VEGETARIAN STEAKS

32 BARBECUE

CAPRESE CHICKEN SKEWERS WITH GRILLED AUBERGINES

GRILLED FRUIT SKEWERS WITH CHOCOLATE SAUCE

34 OVEN

LASAGNE

APPLE AND RASPBERRY CRUMBLE

36 COMPLETE MEAL

PAPRIKA SALMON WITH SAUTÉED COURGETTE RIBBONS

PANCAKES WITH EGGS AND BACON

PREPARATION TIME

GRILLED RIB STEAK WITH CHILLI SAUCE AND MARINATED PEPPERS

| Serves 4 | 15 min. |

Automatic program

For the chilli sauce :

2 tsp brown sugar, 1 tbsp rice vinegar, 4 tbsp tomato sauce, 1 tsp sriracha sauce (or other hot sauce)

4 tbsp olive oil, 2 cloves of garlic, chopped, salt and pepper, 1 tbsp lemon juice, 2 tbsp fresh chopped basil, 65 g black olives

For the marinated peppers :

2 red peppers, 2 yellow peppers

For the steak :

4 rib steaks

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 (you will 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.

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.

THE CLASSIC HOMEMADE

HAMBURGER

| Serves 4 | 15 min. |

Automatic program

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

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.

Once 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.

GRILLED SAUSAGE

COATED WITH MUSTARD

| Serves 4 | 10 min.

Automatic program

700 g of sausage in a single piece, such as an Italian sausage or Toulouse sausage, Cumberland sausage ring or chipolatas still linked together

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 flesh to form a single long sausage.

1 tablespoon coarse grain mustard 2 tablespoons clear honey 100 ml beer 2 sprigs of thyme 2 long wooden skewers

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.

Serve 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.

PORK KEBABS

WITH BARBECUE SAUCE

Serves 4 | 20 min.

Automatic program

650g pork fillet, 1 garlic clove, 100g onion, 1 tablespoon oil, 65g tomato ketchup, 45g sun-dried tomato paste, 2.5 tablespoons Worcestershire sauce, 0.5 teaspoon Dijon mustard

1.5 tablespoons cider vinegar, 1.5 tablespoons honey, 1 teaspoon ground paprika, 1/2 teaspoon thyme, 1/2 teaspoon cracked pepper, salt, 6 wooden skewers

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.

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

CHICKEN THIGHS MARINATED

IN YOGHURT & ROSEMARY

Serves 4 | 10 min. | Marinating time 4 hours

Automatic program

4 skinless chicken legs 250 g natural yoghurt 3 tablespoons Dijon mustard

2 tablespoons fresh rosemary, finely chopped 4 cloves of garlic, chopped Salt & freshly ground black pepper

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.

Serve the grilled chicken thighs with salad and sliced grilled potatoes.

SALMON WITH

DILL CREAM SAUCE

| Serves 4 | 15 min. |

Automatic program

4 salmon fillets, about 125g each 1/4 bunch of chopped fresh dill 1/2 chopped green onion 2 tbsp fresh lemon juice

2 tsp finely grated lemon zest 1 garlic clove, minced Salt, pepper 50 ml olive oil 125 ml light sour cream

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 fillet with a slightly coral and moist center. If you prefer longer cooking, cook until the level indicator reaches orange.

For an elegant dinner, serve the salmon with steamed baby potatoes and wilted leafy greens such as Swiss chard or spinach.

GRILLED KING PRAWNS WITH GARLIC & PARSLEY CITRUS BUTTER

| Serves 4 | 10 min. |

Automatic program

12 unpeeled raw king prawns 100 g butter 2 cloves of garlic

2 tablespoons of chopped flat-leaf parsley 1 lemon salt

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.

Do not forget to serve with serviettes and finger 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.

CLUB SANDWICH

WITH A TWIST

| Serves 4 | 05 min. |

Automatic program

■ 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

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.

Serve this sandwich with a salad. Replace the turkey with very fine chopped chicken leftovers and vary the cheese according to your preference (mozzarella, cheddar, etc.).

ITALIAN GRILLED

PEPPERS

| Serves 4 | 10 min. |

Automatic program

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 fillets of chopped anchovies salt & freshly ground black pepper

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 finished, 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.

You can serve peppers as a starter with bread or as a side dish.

VEGETARIAN

STEAKS

| Serves 4 | 10 min. | Chilling time 15 min. |

Manual mode M

■ 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

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 M, 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.

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 filling and sauce of your choice.

CAPRESE CHICKEN SKEWERS

WITH GRILLED AUBERGINES

| Serves 4 | 15 min. |

Side thermostat

8 skewers

For the aubergines :

750 g aubergine (approx. 3)

1 tsp salt 4 tbsp olive oil 40 g pesto

1 tsp garlic granules 1 tsp herbes de Provence 1 tsp salt 1 tbsp balsamic vinegar 24 cherry tomatoes (approx. 300 g) 16 mozzarella balls (approx. 120 g)

For the skewers :

600 g chicken fillets (approx. 4)

Wash the aubergines. Cut them lengthways into 1 cm-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 fillets 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.

GRILLED FRUIT SKEWERS

WITH CHOCOLATE SAUCE

| Serves 4 | 15 min. |

Side thermostat

For the fruit skewers:

200 g pineapple (approx. 1/4 peeled pineapple), 250 g watermelon, 65 g runny honey, 1/2 tsp vanilla powder, 1 tbsp freshly squeezed lime juice, 1 tsp grated lime zest, 250 g red grapes

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.

For the chocolate sauce:

110 g dark chocolate with 65% cocoa, 75 ml water, 75 ml double cream, 8 skewers, saucepan

Prepare the skewers by alternately threading on the drained fruit, using around 80 g 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.

Use any fruit of your choice, as long as they are firm fruits that will stand up to cooking such as nectarines, pears, apples, melons etc.

LASAGNE

| Serves 4 | 20 min. |

Manual mode M

150 g onion, 100 g carrots, 2 garlic cloves, 100 g celery stalks, 1 tablespoon olive oil, 300 g ground meat (beef or a mixture of pork and beef), 800 g tomato purée

1 tsp thyme, 30 g butter, 30 g flour, 30 cl milk, 200 g fresh lasagna sheets (about 6 sheets), 50 g grated mozzarella, salt, pepper

Peel the onion, carrots and garlic cloves. Cut them into very small pieces, as well as the celery.

Heat the oil in a large frying pan over medium heat, add the vegetables and cook for 5 minutes. Add the minced meat, stir to break the meat into small pieces, then add the tomato purée, thyme, salt and pepper. Leave to cook for 20 minutes.

Melt the butter in a saucepan, add the flour and whisk, then add the milk while whisking and cook for about 5 minutes, still whisking, until the béchamel thickens. Season with salt and pepper.

Pour some of the meat sauce into the bottom of the baking tray. Arrange a layer of lasagna sheets, cutting them up if necessary. Spread half of the remaining meat sauce, add another layer of lasagna sheets, then the remaining meat sauce. Cover with lasagna sheets, press down, then spread béchamel sauce and sprinkle with grated mozzarella.

Place the baking tray in your OptiGrill. Close the grill and turn it on. The Manual program is automatically selected. Choose the color setting Orange with the M button and press OK. Once the preheating is finished, let the oven bake for 20 minutes.

APPLE AND RASPBERRY CRUMBLE

| Serves 8-10 | 10 min. |

Manual mode M

6 apples, peeled, de-seeded and diced, 120g fresh or frozen raspberries

75 g flour, 50 g ground almonds, 50 g softened butter, vanilla extract

In a bowl, roughly mix the butter, flour, ground almonds and vanilla together with your fingertips until you have a crumbly dough.

Put the fruit in the bottom of the baking tray.

Cover the fruit with crumble.

Place the accessory containing the preparation in your OptiGrill before turning

it on. Turn on the grill. Press M, select the orange setting and press OK. Cook for 20 minutes.

Swap the raspberries for cherries or blueberries.

PAPRIKA SALMON WITH SAUTÉED COURGETTE RIBBONS

| Serves 4 | 15 min.

Side thermostat

1 tsp smoked paprika 0.5 tsp chilli flakes Half a lemon, juice and zest 3 tbsp olive oil Salt

4 skinless salmon fillets (approx. 560 g) 550 g courgette (approx. 2) 3 cloves of garlic 1 handful basil leaves 30 g pitted green olives

Mix together the smoked paprika, half the chilli flakes, lemon juice, a third of the olive oil and salt to taste. Pour this mixture over the salmon fillets and set aside to marinate.

Wash the courgette and slice into very thin strips, ideally with a mandolin. Peel and mince the garlic cloves.

Cover the minced garlic with the remaining olive oil and chilli flakes, season with salt and then place it into the oven accessory.

Remove the bottom plate of your OptiGrill and replace with the oven accessory. Fully open the grill door. Set the thermostat on the side to 4. Stir the garlic frequently and, once the appliance has preheated, add the courgette strips to the oven accessory and place the salmon fillets onto the grill tray. Grill the salmon for approximately 4 minutes on each side, stirring the courgettes continuously.

Add the lemon zest, basil leaves and olives into the oven accessory. Mix together one last time and serve with the grilled salmon fillets.

Adjust the cooking time according to the thickness of the salmon fillets. Serve with lemon wedges. Use a mix of green and yellow courgette to add a bit more colour.

PANCAKES

WITH EGGS AND BACON

| Serves 4 | 10 min.

Side thermostat

For the pancakes:

125 g plain flour, 1 tsp baking powder, 20 g sugar, salt, 2 eggs, 150 ml semi-skimmed milk, 1 tbsp neutral oil

For the bacon and eggs:

1 tsp mustard, 1 tbsp maple syrup, 100 g extra thin smoked bacon rashers (approx. 8), 4 eggs, salt and pepper

Electric whisk

In a large bowl, prepare the pancake batter by combining the flour, baking powder, sugar and a pinch of salt. Mix the egg yolks, milk and oil in a separate bowl. Whisking continuously, add this mixture to the flour to make a smooth batter. Beat the egg whites until stiff and fold them gently into the batter.

Mix together the mustard and maple syrup, then brush over the bacon rashers.

Pour 3 large spoonfuls of pancake batter onto the oven accessory. Remove the bottom plate of your OptiGrill and replace with the oven accessory. Fully open the grill door. Set the thermostat on the side to 4. Once the appliance has

preheated, flip the pancakes and let them cook for another 3 minutes. Set these pancakes aside. Pour another 3 spoonfuls of pancake batter onto the oven accessory and let them cook for 3 minutes on each side. Repeat until you have used up all the batter.

While the pancakes are cooking, grill the bacon rashers on the grill tray for 2 minutes on each side. You will need to do this in several batches.

Once all the pancakes are cooked, crack the eggs onto the oven accessory, season with salt and pepper, then let them cook for 3 minutes. Serve the pancakes with the eggs and bacon.

Drizzle over a little maple syrup just before serving.

APPLE-RASPBERRY CRUMBLE

GRILLED RIBEYE STEAK WITH CHILI SAUCE AND MARINATED PEPPERS

| Serves 4 | 15 min. |

CLASSIC HOMEMADE HAMBURGER

| Serves 4 | 15 min. |

GRILLED SAUSAGE

IN MUSTARD

| Serves 4 | 10 min. |

CHICKEN LEGS IN YOGURT-ROSEMARY MARINADE

| Serves 4 | 10 min. | 4 hours |

SALMON WITH DILL-CREAM SAUCE

| Serves 4 | 15 min. |

GRILLED PRAWNS & LEMON-BUTTER WITH

GARLIC & PARSLEY

| 4 persons | 10 min. |

CLUB SANDWICH WITH A SPECIAL TOUCH

| 4 persons | 05 min. |

GRILLED PEPPERS ITALIAN STYLE

VEGETARIAN STEAKS

| 4 persons | 10 min. | Resting time 15 min. | Manual mode M

CAPRESE CHICKEN SKEWERS WITH GRILLED EGGPLANT

| 4 persons | 15 min. |

LASAGNA

| 4 persons | 30 min. | Manual mode M

APPLE-RASPBERRY CRUMBLE

| 8-10 persons | 10 min. | Manual mode M

PEPPER SALMON WITH SAUTEED ZUCCHINI STRIPS

| 4 persons | 15 min.

PANCAKES WITH EGGS AND BACON

GRILLED RIBEYE STEAKS WITH CHILI SAUCE AND MARINATED PEPPERS

| Serves 4 | 15 min. |

THE CLASSIC HOMEMADE HAMBURGER

| Serves 4 | 15 min. |

GRILLED SAUSAGE GLAZED WITH MUSTARD

| Serves 4 | 10 min. |

PORK SKEWERS

BARBECUE SAUCE

| Serves 4 | 20 min. |

MARINATED CHICKEN THIGHS

WITH YOGURT & ROSEMARY

GRILLED PRAWNS,

LEMON BUTTER WITH GARLIC & PARSLEY

| Serves 4 | 10 min. |

CLUB SANDWICH

| 4 people | 5 min. |

VEGETARIAN STEAKS

| 4 people | 10 min. | Rest 15 min. | Manual program M

CHICKEN SKEWERS CAPRESE AND GRILLED EGGPLANT

| 4 people | 15 min. |

Side thermostat

GRILLED FRUIT SKEWERS AND CHOCOLATE SAUCE

| 4 people | 10 min. |

Side thermostat

LASAGNA

WITH MEAT

| 4 people | 20 min. |

Manual program M

CRUMBLE

APPLES AND RASPBERRIES

| 8-10 people | 10 min. |

Manual program M

PAPRIKA SALMON

AND SAUTÉED COURGETTE RIBBONS

| 4 people | 15 min.

Side thermostat

PANCAKES

WITH EGGS AND BACON

| 4 people

min.

Side thermostat

For the pancakes:

GRILLED RIBS WITH CHILI SAUCE AND MARINATED PEPPERS

| 4 people | 15 min. |

Automatic program

For the chili sauce:

THE HOMEMADE CLASSIC HAMBURGER

| 4 servings | 15 min. |

Automatic program

250 g ground beef, 50 g breadcrumbs, 50 ml milk, 2 eggs, 50 g grated cheese, 2 cloves of garlic

GRILLED SAUSAGE

IN A MUSTARD SAUCE

| 4 servings | 10 min. |

Automatic program

PORK SKEWERS

BARBECUE SAUCE

| 4 servings | 20 min. |

Automatic program

650 g pork tenderloin, 1 clove of garlic, 100 g onion, 1 tablespoon oil, 65 g tomato ketchup, 45 g sun-dried tomato paste, 2.5 tablespoons Worcestershire sauce, 0.5 teaspoon Dijon mustard

1.5 tablespoons apple cider vinegar, 1.5 tablespoons honey, 1 teaspoon ground paprika, 1/2 teaspoon thyme, 1/2 teaspoon crushed peppercorns, salt, 6 wooden skewers

MARINATED CHICKEN LEGS WITH YOGURT & ROSEMARY

| 4 persons | 10 min. | 4 hours |

Automatic program

SALMON WITH DILL-CREAM SAUCE

| 4 persons | 15 min. |

Automatic program

4 salmon fillets, about 125 g each 1/4 bunch chopped fresh dill 1/2 chopped spring onion 2 tablespoons fresh lemon juice

GRILLED PRAWNS WITH LEMON BUTTER, GARLIC & PARSLEY

| 4 persons | 10 min. |

Automatic program

CLUBSANDWICH

WITH A TWIST

| 4 persons | 05 min. |

Automatic program

GRILLED PEPPERS

IN THE ITALIAN WAY

| 4 servings | 10 min. |

Automatic program

4 red bell peppers, 4 tbsp olive oil, 2 cloves garlic, minced, 2 tbsp fresh basil, chopped, 2 anchovy fillets, chopped

VEGGIE BURGERS

CAPRESE CHICKEN SKEWERS WITH GRILLED EGGPLANT

| 4 servings | 15 min. |

GRILLED FRUIT SKEWERS WITH CHOCOLATE SAUCE

| 4 servings | 15 min. |

75 ml water 75 ml heavy cream

8 skewers Saucepan

LASAGNA

| 4 servings | 20 min. | Manual mode M

APPLE-RASPBERRY CRUMBLE

| 8-10 servings | 10 min. | Manual mode M

PAPRIKAZALM MET GESAUTEERDE COURGETTE IN SLIERTEN

| 4 persons | 15 min.

PANCAKES

WITH EGGS AND BACON

| 4 persons | 15 min.