User manual PHILIPS HD6360 ANNEXE 1

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Manual abstract: user guide PHILIPS HD6360ANNEXE 1

Detailed instructions for use are in the User's Guide.

[. . . ] The glass lid combined with the high walls of grill plate also minimizes splattering whilst grilling. To inspire you we’ve created recipes that you can prepare whilst using the aroma and wood infuser but also some without. All recipes are developed to help you enjoy the best tasting grilled food whenever you like, there is a recipe for everyday day of the week. With the Philips Infusion Grill every meal time can become a culinary treat, you are just one page turn away from perfectly infused grilled meals. [. . . ] Mix the chicken with the breadcrumbs, 3 tsp Tex-Mex spices and the lime zest. (Check if your Tex-Mex spices contain salt, if not add a pinch to the mixture. € For the salsa, mix the tomatoes with the chopped onions, green pepper, ½ tbsp Tex-Mex spices, three-quarters of the coriander, half of the lime juice and 1 tbsp oil. € For the dressing, mix together the rest of the coriander, the sliced onion, the rest of the lime juice, ½ tbsp Tex-Mex spices and 4 tbsp of vegetable oil in a big bowl. € Fill the smoking cup of the grill to the rim with woodchips and close the lid. € Turn the dial of the grill to 5 and wait until the light goes out and till you see quite some smoke coming out of the smoke cup. Place the potato slices on the ridged side and the burgers on the flat side of the grill. Grill both with the lid closed for 15 minutes, turning the burgers and potatoes over twice. Indd 30-31 25/05/2012 13:54 Truly tasty poultry • Délices de volaille • Köstliches Geflügel • Gevogelte om van te watertanden 13 e Chicken marinated in ginger, garlic and yoghurt in naan bread f Poulet mariné dans du gingembre d de l’ail et du yaourt dans son pain naan Hähnchen mariniert in Ingwer, Knoblauch und Joghurt im Fladenbrot n In gember, knoflook en yoghurt gemarineerde kip in naanbrood Main course for 4 Preparation 10 minutes + marinating/ grilling 5 minutes 400 g boneless chicken breast 4 sprigs of coriander 2 gloves of garlic 2cm piece of fresh ginger 200 ml thick Greek yoghurt salt, pepper 1 naan bread 2 tbsp olive oil Extra Step 1 curry powder • Cut the chicken into thin stripes. € Mix half the yoghurt with half the garlic, half the ginger and 1 tsp of salt and pepper. € For the sauce, mix the remaining yoghurt, ginger and garlic with the chopped coriander, salt and pepper. Step 3 • Place the chicken skewers on the ridged side of the grill and grill for 15 minutes with the lid closed, turning the skewers regularly. E Each portion contains 198 kcal 25 g protein 6 g total fat, 1 g saturated fat 11 g carbohydrates 2 g fibre f Contient par portion 198 kcal 25 g de protéines 6 g de matière grasse au total, 1 g de graisses saturées 11 g de glucides 2 g de fibres d Nährwerte pro Portion 198 kcal 25 g Eiweiß 6 g Fett, davon 1g gesättigte Fettsäuren 11 g Kohlenhydrate 2 g Ballaststoffe n Elke portie bevat 198 kcal 25 g eiwit 6 g vet, waarvan 1 g verzadigd 11 g koolhydraten 2 g vezels Tips • You can fill the smoking cup with woodchips before grilling to also smoke the chicken skewers. Indd 36-37 25/05/2012 13:54 Gloriously grilled meat • De la viande grillée à la perfection • Wundervoll gegrilltes Fleisch • Grandioos geroosterd vlees 16 e Brazilian BBQ style beef f with a green chilli and lemon molho and bean salad Bœuf à la brésilienne d sauce piment vert-citron et salade de haricots Brasilianisches Barbecue-Rindfleisch n mit grüner Chili-Zitronen-Salsa und Bohnensalats Braziliaans rundvlees in BBQ-stijl Main course for 4 Preparation 20 minutes/ grilling 15 minutes 4 tender steaks (2 cm thick, not too lean) 600 g green beans 2 lemons 2 green chillies 6 spring onions 2 tomatoes ½ bunch of fresh coriander or parsley 1 clove of garlic salt, pepper vegetable oil Extra Step 1 woodchips/ cooking brush • Remove the meat from the fridge 15 minutes before cooking. Cut the peel into pieces for use in the steaming reservoir of the grill. € For the molho, mix together the chillies, chopped onion, lemon zest and garlic. € For the bean salad, mix the green beans with the tomatoes, the sliced onions and the coriander. € Put the pieces of lemon peel in the steaming reservoir of the grill, fill ¾ with water (never add more than the maximum filling level) and close the lid. Wait until the light goes out and till you see quite some smoke coming out of the smoke cup. Indd 38-39 25/05/2012 13:54 Gloriously grilled meat • De la viande grillée à la perfection • Wundervoll gegrilltes Fleisch • Grandioos geroosterd vlees 17 e Mexican grill sausages with grilled sweet corn and a spicy cheese dip f Saucisses barbecue à la mexicaine d Mexikanische Grillwurst maïs doux grillé et sauce au fromage épicée mit gegrilltem Mais und pikantem Käsedip n Mexicaanse worstjes met geroosterde maïs en een pikante kaasdip Main course for 4 15 minutes preparation/ grilling 15 minutes 500 g grill sausages 2 corn on the cob 25 g butter 4 tbsp flour 250 ml milk 125 g grated Cheddar cheese 2½ tbsp cumin seeds olive oil chilli powder Step 1 • Remove the meat from the fridge 15 minutes before cooking. € Trim the corn, then cut with a sharp knife into slices of approx. Continue to stir and cook for a few minutes until the cheese has melted and all ingredients are well blended. [. . . ] € Put 2 sprigs of thyme and 2 sprigs of rosemary in the steaming reservoir of the grill. Fill ¾ with water (never add more than the maximum filling level) and close the lid. Wait until the light goes out and you see quite some smoke coming out of the smoking cup. € Drizzle a little oil on the ridged side of the grill and scatter over the thyme leaves. [. . . ]

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