Loading ...
Loading ...
Loading ...
www.KALORIK.com
11
GR 45386 – 101620
Vegetable
Kebab
5 -15 min
Chicken
22 - 26 min
Meat Kebab
16 -18 min
Pork (Bone-in)
14 -16 min
Hot Dogs
12 -16 min
Pork (Boneless)
12 -15 min
Sausages
16 -18 min
Beef (Bone-in)
12 -16 min
Shrimp
12 -14 min
Beef (Boneless)
8 -15 min
Caution: Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of foodborne illness.
TIPS
• Thaw food prior to grilling. For best results, do not attempt to grill
frozen food and make sure any meat prepared is not too thick
(approx. 0.5 in. / 1.5cm). This helps to keep the meat juicy.
• Tender meat is best suited for grilling. Meat will be more tender if
marinated overnight.
• When basting food with marinade, use only a little oil and brush the
marinade lightly onto the food to avoid excess smoke.
• Sausages tend to burst when grilled. To prevent this, cut the skin a
few times lengthwise.
• When preparing kebabs, soak bamboo or wooden skewers in water
to prevent them from getting scorched during grilling. Do not use
metal skewers.
GET MORE OUT OF YOUR PRODUCT
Browse Chef-created recipes specifically made for your Kalorik
product. Visit our website www.kalorik.com to see our extensive recipe
library and start cooking. Sign up for the Kalorik email mailing list to
receive special offers and recipes, and connect with us on social
media for daily inspiration.
Loading ...
Loading ...
Loading ...