SUNWIND DISA 440526 User Manual page 31

English
If you want to sear your meat a little bit extra, you can grill without lid first. Otherwise we
recommend grilling with the lid on. In this way dripping of fat from the meat, causing flare-ups is
avoided. The meat can also be placed on aluminum foil or in a tray to collect the grease.
You can also combine these two methods. This is advisable for extra large pieces of beef or
fish. First use direct heat for a short while on both sides of the meat, then put on the lid for 3-4
minutes.
Versatile cooking with the 'Kokegrop'
Disa is equipped with a 'kokegrop'. This is a solid cast iron grid with a round grid in the mid-
dle. This grid can be replaced by a variety of different types of accessories. The handy handle
included is designed to easily attach it to the part you want to insert or remove from the grill.
This means you do not have to worry about burning your hands on a hot handle. Accessories
that fit into the 'Kokegrop' can be bought at sunwind.no or the barbecues outlet. Upgrade the
barbecue with some crisp short-travelled vegetables cooked in the grill basket, 'urnorsk' swell
on the grill plate, or make a delicious stew in the solid cast iron kettle. Be inspired and check out
a variety of delicious, 'urnorsk' recipes on sunwind.no!
In addition Disa has a handy sideburner that is ideal for keeping sauces warm and makes the
grill to a complete outdoor kitchen!
Using a grid
The characteristic "smoked" taste can only be obtained using a grid. This will allow juice from
the food to drip down, creating a steam surrounding the food – providing the unique taste of
barbequed meat. This method is most suitable for tender meat, vegetables and fish.
When cooking vegetables, they should be wrapped in foil, griddle or basket, preferable with
some lemon juice, onions, garlic's or fresh herbs. Use medium heat and remember to flip the
package a few times during the barbequing.
Using a grill plate
A grill plate is simple in use and most suitable for cooking food with a high content of fat, like
the kind of food you would normally fry in a pan on your stove. To prepare the perfect steak,
cover the meat with olive oil (avoid dripping the oil directly in the pan, as this could result in
burning the oil). Preheat the frying pan for about 5 minutes (maximum heat). Fry the meat for
2-3 minutes on each side. After using the frying pan, remnants of food should always be scraped
off. To prevent rusting, the pan should be saturated with oil. The plate is ideal for eggs/bacon on
a Sunday morning, or frying vegetables and other side dishes.
Let the food rest and keep it warm on the heating shelf
Barbequed meat should always rest for about 10 minutes before it is served. This will allow the
juices to spread within the meat, resulting in a better taste. The heating shelf is ideal for leaving
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