Tefal Optigrill: Versatility at its best!

Tefal Optigrill: Versatility at its best!
Highly versatile and very easy to use, Tefal Optigrill + can make a professional home chef out of you in no time! It can cook anything, anytime and anywhere. It’s versatility at its best!

You can take it anywhere
Optigrill + is perfectly portable and can be transported anywhere. As long as you’re somewhere next to an electric plug, you can grill whatever your heart desires in no time. Happy grilling

It cooks food the way YOU like
Optigrill + is not vainly called an intelligent grill. With its advanced technology, this versatile grill can measure the thickness of your steaks and cook them the way you love them most from rare to well done. The cooking monitor lets you know when your meal is cooked to your liking. The manual mode includes 4 temperature levels as well, allowing you to cook fruits and vegetables to your liking.

It cooks any type of food
You can cook anything using your Optigrill + electrical grill. With its 6 cooking programs, it allows you to:

Grill meat to prepare rib eye steaks with chimichurri sauce

Main Course
Number of people: 2

Cost: Expensive

Difficulty: Easy

Preparation time: 15 min

Cooking time: 5 min

Ingredients
  • 2 tbsp (30 ml) red vinegar
  • 1 tbsp (15 ml) lemon juice
  • 4 cloves garlic, very finely chopped
  • 1 tsp (5 ml) each salt and pepper, divided
  • 1/2 tsp (2 ml) hot pepper flakes
  • 1 bay leaf
  • 3 tbsp (45 ml) olive oil
  • 1/2 cup (125 ml) very finely chopped fresh parsley leaves
  • 2 rib eye steaks, about 175 g each

Instructions
Stir the vinegar with the lemon juice, garlic, half each salt and pepper, the hot pepper flakes and bay leaf. Whisk in the olive oil until well combined; stir in the parsley. Let stand for at least 15 minutes; discard the bay leaf.

Meanwhile, pat the steaks dry with paper towel. Sprinkle the remaining salt and pepper over both sides of each steak.

Select the "Red Meat" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steaks on the grill and close the lid.

Cook until the indicator light has changed to the colour of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the steaks to a plate and tent with foil. Rest for 5 minutes. Serve the steaks with the chimichurri sauce on the side.

Tips: Enjoy a late summer harvest inspired supper by serving the steaks with corn on the cob and sliced fresh field tomatoes. Substitute any premium grilling steak such as strip loin for the rib eye steaks if preferred.
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Buttermilk-rosemary marinated chicken thighs

Main Course

Number of people: 4

Cost: Affordable

Difficulty: Easy

Preparation time: 10 min

Cooking time: 15 min

Rest time: 4H00

Ingredients
  • 1 cup (250 ml) buttermilk
  • 1/4 cup (50 ml) Dijon mustard
  • 2 tbsp (30 ml) finely chopped fresh rosemary
  • 4 cloves garlic, minced
  • 8 bone-in, skinless, chicken thighs
  • 3/4 tsp (4 ml) each salt and pepper

Instructions
Whisk the buttermilk with the mustard, rosemary and garlic. Place the chicken in a large ziptop bag and pour in the buttermilk mixture. Place in the refrigerator to marinate for at least 4 hours or up to 24 hours.

Remove the chicken from the marinade and shake off excess; discard remaining marinade. Sprinkle the salt and pepper all over the chicken.

Select the "Poultry" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the chicken on the grill and close the lid.

Cook until the indicator light has changed to the colour red.

Tips: Serve with a tossed green salad and roasted potatoes. If you don’t have buttermilk on hand, you can use low-fat, plain yogurt in the marinade instead.
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Salmon and cream sauce

Main Course

Number of people: 4

Cost: Expensive

Difficulty: Easy

Preparation time: 15 min

Cooking time: 10 min

Ingredients
  • 3/4 cup (175 ml) chopped fresh dill
  • 1/4 cup (50 ml) chopped green onion
  • 2 tbsp (30 ml) lemon juice
  • 2 tsp (10 ml) finely grated lemon zest
  • 1 clove garlic, minced
  • 3/4 tsp (4 ml) each salt and pepper, divided
  • 1/4 cup (50 ml) olive oil
  • 1/2 cup (125 ml) light sour cream
  • 4 salmon fillets, about 125 g each

Instructions
Place the dill, green onion, lemon juice, lemon zest, garlic and 1/2 tsp (2 ml) 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 the remaining salt and pepper. Brush the remaining dill mixture over the salmon.

Select the "Fish/Seafood" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the salmon on the grill and close the lid.

Cook until the indicator light has changed to the colour yellow. Serve the salmon with the reserved sour cream mixture on the side.

Tips: Removing the salmon during the yellow stage of cooking results in a restaurant quality salmon fillet with a slightly coral and moist center. For an elegant dinner, serve the salmon with steamed baby potatoes and wilted leafy greens such as Swiss chard or spinach.
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Spicy grilled Italian Panini

Main Course

Number of people: 4

Cost: Affordable

Difficulty: Medium

Preparation time: 15 min

Cooking time: 10 min

Ingredients
  • 1/4 cup (50 ml) olive oil
  • 2 tbsp (30 ml) balsamic vinegar
  • 3/4 tsp (4 ml) each salt and pepper
  • 4 clove garlic, minced
  • 1 zucchini, sliced into 1 cm thick rounds
  • 1 red pepper, sliced into strips
  • 1/2 small red onion, sliced into 1 cm thick rounds
  • 1/4 cup (50 ml) pesto such as artichoke, basil or sundried tomato
  • 8 slices fresh Italian bread, about 1 cm thick
  • 1/4 cup (50 ml) pickled hot peppers
  • 1 cup (250 ml) shredded cheese such as provolone, Asiago or mozzarella

Instructions
Whisk the oil with the vinegar, salt, pepper and garlic. Add the zucchini, red pepper and onion; toss to coat.

Select the "Manual Mode" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the vegetables on the grill and close the lid.

Cook the vegetables, in batches, for 3 to 5 minutes or until well marked and tender. Spread the pesto over 4 slices of bread. Top with vegetables, pickled peppers and cheese. Cap the sandwiches with remaining slices of bread.

Select the "Sandwich" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place two sandwiches on the grill and close the lid. Cook until the indicator light has changed to the colour red. Repeat with the remaining sandwiches.

Tips: Kick up the heat by adding more hot peppers or a few slices of hot Italian salami. Or, omit the peppers for a tame sandwich. Make this sandwich a new flavour experience every time by changing the cheese. Try sliced bocconcini, shredded Parmesan, Emmental, goat cheese or even Gorgonzola.
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It can even cook fruits and vegetables using the slow cooking manual mode!
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