Grilling directly on a Ceran® surface is an elegant and extraordinary option. This innovative Ceran Grill with superior stainless steel casing is a real eye-catcher, versatile in use and absolutely trendy. The powerful heating element provides the perfect grilling temperature quickly, which can be regulated through Touch Control sensors. The electronic temperature control allows searing up to 280 °C, but also keeping warm and cooking smoothly at low temperatures. Thus perfect steaks can be prepared as easily as gently grilled fillets of fish, vegetables cooked in a vitaminpreserving way or tasty pancakes. The lift-up foot allows a slant position of the grill, so that excess fat will drain and low-fat grilling is possible. The lateral keep-warm zone offers a plus of possibilities. To make handling perfect, the detachable fat-collecting channel and the scraper add to an easy cleaning. An extraordinary grill of top class!
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Here you will find a selection of suitable recipes:
The device in action - can be seen at:
How do I clean the grill? While the grill plate is still hot, heavy soiling, grease and burnt leftovers can easily be removed with the included cleaning scraper. After cooling down, clean the plate with warm water and little detergent and rub dry. Burnt-in leftovers should be soaked by drizzling water with some detergent onto the plate beforehand. If more persistent soiling is left on the cold surface, remove it with an appropriate cleanser for Ceran® cooking surfaces. For this rub the entire grill surface with some drops of the cleaning agent using a kitchen tissue, until there are no more residues. Make sure not to leave leftover cleaning agents on the grill plate. Cleaning agents should not come into contact with foods.
During grilling I experienced unpleasantly heavy fat splattering and/or smoke. What can I do? The reason for splattering is the water content of the food. Vegetables with high water content for example will produce heavier splattering than dry food. The water content of meat often depends on the quality of the meat. The higher the quality of your meat, the less splattering will occur. More splattering will also occur if a lot of fat and oil have accumulated on the grill. Smoke development often stems from marinades containing too many heat sensitive spices. These tend to burn on the hot grill causing smoke. To avoid burnt spices and herbs grill marinated foods on lower temperature or add spices (e.g. by via herb butters) after grilling.