a tasty way to eat healthy and light

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Rostik a new way to cookRostik is a new revolutionary electric grill with which you can cook all kinds of meat and fish based meals perfectly and quickly in the comfort of your home: chicken, sausages, shish kebabs, kebab, roast beef, medium and large sized fish, vegetables, etc. Cooked evenly thanks to the special structure that sees the food arranged vertically unlike your normal grill. Food is cooked evenly because the interior structure turns all the time.

While you enjoy the company of friends or family Rostik is cooking!A new way to cook quickly, healthily and tastily but, above all without you having to supervise. In fact, all you have to do is prepare the meat or fish on the skewers, set the timer, add a little water in the bottom tray, close the doors and Rostik will do the rest! When the time set has elapsed the food is ready without having to add seasoning and, most importantly, never ever having to supervise it!

For really healthy eating!Preparing and eating genuine food has become a daily healthy habit, aimed at health and a correct diet. Meat cooked at home with the traditional methods of the horizontal oven often trap the cooking grease and oily substances which makes the food difficult to digest. Rostik offers a new and healthy way to cook because its particular vertical structure ensures that the fat and grease from cooking drips down where it is collected in the bottom tray, keeping the meat dry and easier to digest.

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A cutting edge productRostik is an authentic novelty in the home cooking grill sector.. A product designed with the utmost care to make cooking food and meat safe and effective in next to no time using very little energy (low consumption heating elements are used). The use of top quality sheet, components checked and certified with the CE mark, the use of top quality electric heating elements and the safety of a product made entirely in Italy guarantee the quality of a patented product.

Assembly, maintenance and use are so simple!It is really simple to assembly Rostik: just follow the easy instructions enclosed in the pack. The buttons at the bottom start the start-up procedure: the green key starts the spit. The timer button must be turned until you reach the time wanted (in minutes). Attention: if a time isn't set the heating element will not turn on. The heating element switches off at the end of the timer countdown. The red button turns the heating element on. Attention: pressing the red button you need to set a time on the timer, the element heats only when the timer is working.

Maintenance on Rostik is not complicated and there are no particular operations. Simply follow the instructions given on the next pages and in the "instructions for use" that are in the box with the product.Thanks to its structure - each part being easy to assemble and disassemble - it can be cleaned thoroughly every now and then while after each use the dirty parts are easily cleaned.

“Made in Italy” qualityRostik, made in Italy in the Susegana factories in the Treviso province by AML, a company specialized in making and assembling components and in developing technology for the production of appliances and systems, is covered by a total 2-year warranty and guaranteed by the EC certifications.

Excellent food with just a few small secretsWe are going to let you into a few small secrets on the following pages to help you cook a great number of dishes: from meat to fish and vegetables. Just follow the easy instructions and the result will always be excellent.To avoid the dripping fat and grease from spitting on the heating element, giving off smoke, and to create the right degree of moisture for more uniform cooking (and not drying the meat out) you must just make sure that the drip tray at the bottom of Rostik, under the area where you are cooking, always has some water in it - about ½ full.

a tasty way to eat healthy

and light

Never forget to put water in the drip tray.

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ChickenA delicious chicken, like the one cooked in the best delicatessens: crispy, dry, light.

60 minutes + 15 standing time

1.20 kg

Put water in the drip tray. Coat the skin with salt and spices to taste (or with no salt). Spike the chicken on the spit and prick the skin so all the excess fat drips out. Set the timer, press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the time is up let the chicken stand with the doors closed for about 15 minutes. Serve on a serving plate with whatever vegetables you prefer. The ever present chips or cooked vegetables.

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The chicken needs no particular seasoning with Rostik. However, before cooking you could brush it with a bay leaf sprig and a little olive oil.

It goes with still red wine and, depending on one's tastes, light or with more body. There are many choices: from the most classic Merlot to the ever generous Cabernet Franc or the ever attempting Sauvignon, up to some most unusual ones like Montepulciano d'Abruzzo or the nouveau Malbo wine from the Emilia hills.

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Chicken legsThey are always delicious morsels and, if cooked just right, are really scrumptious!

50 min. + 10 standing

With the skewers full

Put water in the drip tray. Season the legs with salt and spices to taste (or with no salt). Spike them on the skewers (tie the wings if necessary with some kitchen string). Prick well so the fat can drip away. Set the timer. Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the set time is up take the meat off Rostik and serve on a serving plate together with some vegetable of your choice: chips or vegetables.

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Suggestions If you want a more peppery dish, leave the meat to marinate for 12h with salt, chilli pepper and paprika.

Medium bodied red wines, we recommend Merlot based wines (Veneto, Friuli, Trentino Alto Adige), fresh, soft and not too concentrated.

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Chicken rouladesA great idea for a light lunch full of "country" flavour

50 minutes

With the skewers full

Put water in the drip tray. Prepare the chicken roulades with deboned quality chicken meat. Season to taste with salt, pepper, sage, etc., roll the pieces of meat up and tie them with kitchen string or buy the roulades ready made from your butcher. Spike the roulades on the skewers. Set the timer on 50 min. Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the set time is up take the roulades off the Rostik and serve on a serving plate together with your favourite vegetables.

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Wine They go well with still red wine, full bodied, especially from Veneto and Friuli. You could even try a good combination with many Sicilian red wines. But there are those who fully appreciate a rosè that cleans the palate.

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Veal rollA typical festive dish: a meat roll brings happiness to the table!

80 minutes + 15 standing time

1.00 Kg.

Put water in the drip tray. Prepare the roll, roll the piece of meat in crystal salt together with spices - rosemary, bay leaf (or with no salt). Spike the piece of meat on the skewer, prick the meat well. Set the timer on 60min.. Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the time is up, reset the timer for another 15-20 minutes. Leave to stand with the doors closed for about 10-15minutes. Take the meat off the Rostik. Cut the roll into one centimetre thick rounds and serve on a serving plate together with your favourite vegetables.

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A good, medium proof red wine, but also a nouveau wine goes well with this type of meal as well as Refosco, Merlot, Cabernet Franc and also, quite worthily, a Barbera del Garda, Barbera dell'Oltrepò Pavese or an excellent Dolcetto d'Alba.

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45 minutes

With the skewers full

Put water in the drip tray. Spike the shish kebabs, alternating pepper, chicken, pepper, beef, half a sausage, pepper, veal and so on, until the skewer is full. Season the meat with salt and pepper (or with no salt). Prick the sausages well so all the fat can drip away. Set the timer. Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the set time is up take the shish kebabs off the Rostik and serve on a serving plate together with your favourite vegetables.

This dish, for those who love the unusual, goes with still white wine, light, especially Tuscany wines. But it is obvious that the whole range of Friuli and Veneto medium bodied wines are the most typical combinations.

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Meat shish kebabsFor a fun lunch with friends and family, tasting the delights of all kinds of roast meat.

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Pork ribsGrilled meat lovers can't but cook the flavoursome pork ribs with Rostik for a perfect result!

40 minutes

With the skewers full

Put water in the drip tray. Season the ribs with salt and spices to taste. Spike them carefully on the skewers. Set the timer. Press the green button to start the spit and the red button to turn the heating element on. Close the doors; when the time is up take the meat off the Rostik and serve on a serving plate together with your favourite vegetables. In particular toasted polenta.

If you want to do something out of the ordinary, you can offer a Colli Etruschi Viterbesi Canaiolo Doc or a Cortona Sangiovese Doc wine with this dish but you'll never go wrong with Merlot, Cabernet or the able bodied red stem Refosco wine that gives flavour to the palate. Without forgetting typical Barbera from Piedmont, choosing the lower proof and younger wines.

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Roast beefAll the family loves roast beef, especially if cooked well with the choice of enjoying it warm and cold

30 or 45 minutes (depending on the size of the cut)

1.60 kg.

Put water in the drip tray. Roll the piece of meat in crystal salt (or with no salt). Spike it on the spit and prick to help the fat drip while cooking. Set the timer on 30 minutes if it is thin or 45 if it is big (e.g. 1.60 kg). Cooking depends on whether or not you like it "rare". Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the time is up take the meat off the Rostik. Cut the roast beef into slices and serve on a serving plate on a bed of rocket salad with a drizzle of olive oil and accompanied by vegetables of your choice.

A tasty meal, round wine: so why not think of an excellent glass of noble Montepulciano red Cirò, or for your second choice an excellent Chianti? But there are always the light Piedmont wines, the fragrant Sauvignon or even the ever generous Merlot.

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sausagesA holiday enjoying a grilled meal cannot be without those tasty sausages, cooked just right and piping hot.

40 minutes

4 skewered sausages

Put water in the drip tray. Spike the sausages on the skewers, prick the skin so the fat can drip while cooking. Set the timer. Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the set time is up take the sausages off the Rostik and serve on a serving plate together with your favourite vegetables.Especially toasted polenta or mushrooms.

The tasty full flavour of the sausages goes well with red wines of a certain character from all parts of the peninsula. From Alto Adige with an excellent Valle Venosta Schiava Doc to the Novara Hills opting for a precious Barbera Doc. But if you want something a little simpler why not try an excellent Nouveau? For those who love strong flavours one must not forget the acclaimed quality Brunello...

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Quail with polentaOften an unusual alternative to red meats or chicken: quail - light and digestible, a real delight if served with excellent side dishes.

50 minutes

3 quails alternated with 3 slices of polenta on each skewer

Put water in the drip tray. Season the quails to taste with salt and pepper plus a sage leaf. Alternate a quail with a piece of bacon or lard and sage continuing with another quail and so on on two skewers, tying them with some kitchen string. Spike the slices of polenta on the other two skewers, about 3 cm thick. Set the timer. Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the set time is up serve the quails and toasted polenta on a serving plate.

Such a particular dish calls for particular wines. So, thinking about something that will go well with quail and the delicious doughiness of the polenta we suggest a new Breganze Cabernet Doc or a strong bodied Veneto Cabernet, a red Campi Flegrei to discover but you'll never go wrong with an excellent Barbaresco.

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turkey rollFor those who want a roast dish different from the usual veal, here's a light white meat, tasty and easy to digest.

80 minutes + 15 standing time

1.20 kg

Put water in the drip tray. Prepare the roll, roll the piece of meat in crystal salt together with spices - rosemary, bay leaf (or with no salt). Spike the piece of meat on the skewer, prick it well. Set the timer at 60min. Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the time is up, reset the timer for another 15-20 minutes. Leave to stand with the doors closed for about 10-15minutes. Take the meat off the Rostik. Serve on a serving plate with whatever vegetables you prefer.

Red Tignanello and Regaleali are the best choices to savour with this excellent turkey roll. But you can also try the noble combination with a still red wine, medium bodied, especially those from Trentino Alto Adige.

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KebabIt comes from the East and has become popular all over the world.This formidable and tasty mix of quality meats.

40 minutes for the first cut

1.5 kg.

Kebab is made with choice meats, normally chicken and turkey but also beef and pork, sliced, flattened with a mallet and arranged in layers, seasoned with a spice marinade. It has now become part of the international cuisine as a complete and highly tasty meat dish, suitable for eating in a tortilla wrap or roll. With Rostik a Kebab can be prepared just like in the best kebab house, preparing a healthy and delicious all-in-one meal, suitable for all the family. To serve with special sauces and accompanied by cooked or raw vegetables. Family size kebab weighing about 1.5 kg. it can be found in specialized butchers and can be supplied (on request) also by a meat producer selected by our company.*A useful spatula is available on request to gather up the kebab.

Put water in the drip tray. Spike the Kebab on the centre spit. Set the timer on 40 min. Press the green button to start the spit and the red button to turn the heating element on. When the 40 minutes are up the kebab is ready for the first cut. Reset the timer to continue cooking; with the doors open make the first cut with an electric knife or a really sharp knife; cut the outer roasted parts in slices about 2-3 mm thick, collecting them with the spatula supplied with Rostik. Close the doors and, after about 10 minutes, the second cut is ready; cut and continue like this.

Accompany it with a hot sauce: in a bowl mix a jar of yoghurt sauce for vegetables (200 ml.) with a small quantity of hot Harissa sauce. Heat the wrap or Arab type bread, cut in half and put some of the chopped fresh raw vegetables on: cabbage, tomato, cucumber, onion, lettuce or radicchio; spread some of the hot sauce or yoghurt vegetable sauce on top of the vegetables (not seasoned) and then the meat on top.

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Ćevapčići and red onionA tasty dish from the traditional East European cuisine for which onions are a must.

40 minutes

With the skewers full

Put water in the drip tray. Spike the cevapcici on the skewer, criss-crossing them. Take the skin off the red onions and spike them on the skewer, one on top of the other. Set the timer on 40 minutes, press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the set time is up take the cevapcici and red onions off the Rostik, cut the onions into segments and serve on a serving plate.

A typical dish of the East European tradition, so full of flavour and so unusual (also because of the onions used) that it calls for robust, bodied wines that can "overpower" the strong flavour of the roasted meat. We are thinking of a good refosco, an excellent Cabernet Franc while still in Veneto or a Chianti that is always good, without going so far as the sublime Brunello. But there are different opinions: some are of the idea that these great skewers go well with an excellent mug of beer...

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Fish shish kebabsYou find some good fish, mixing the most delicious varieties, spiked on the skewers alternating them with vegetables - and let the celebrations begin!

30-35 minutes

With the skewers full

Put water in the drip tray. Alternating, spike a piece of pepper, sword fish, salmon, pepper, 2 tiger prawns, cuttle-fish, salmon, monk fish and continue until the skewer is full. Season the fish with salt (or without). Set the timer. Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the set time is up take the skewers off the Rostik and serve on a serving plate together with your favourite vegetables.

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Wine You're spoilt for choice for these fragrant and delicious fish skewers: you'll want a still white wine, light and those from Valle d'Aosta go well but the lighter Sauvignon wines of Friuli are even more popular or the ever popular Prosecco of Valdobbiadene or Conegliano which are simply perfect. Without considering the wide range of still white wines of Friuli for which we suggest Pinot Grigio and Verduzzo.

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sea breamA classic on the grill which, thanks to Rostik, brings out its qualities and excellent flavour even more.

25-30 minutes

0.380 kg

Put water in the drip tray. Prepare the sea bream, removing the innards and leaving the head. Salt and season the inside of the fish to taste with spices and herbs (or with no salt). Spike the fish on the spit skewer. Set the timer on 25 or 30 minutes depending on the size of the fish. Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the time is up take the sea bream off the Rostik. Serve on a serving plate with whatever vegetables you prefer.

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Wine White wines are the triumph of grilled or roast fish but more specifically a still medium-bodied white wine. We propose in particular the fragrant Ligurian wines But this tasty sea bream goes extremely well also with a dry wine. Why not, we could even go so far as a fragrant Traminer...

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Radicchio with gorgonzolaAn authentic delight for those who love this special vegetable to which the very particular flavour of gorgonzola is combined which, together, highlight its unique flavour.

20 minutes One head of radicchio for each skewer

Put water in the drip tray. Spike the radicchio on the skewer, open it a little and press a small square of gorgonzola inside. Tie the radicchio with some kitchen string and spike another square of gorgonzola on top of the radicchio. Salt to taste (but not too much). Set the timer, press the green button to start the spit and the red button to turn the heating element on. Close the doors. Remove the radicchio when the set time is up.

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Radicchio and baconThis is a classic dish where red radicchio is cultivated: the deliciously crisp and flavoursome leaves of the "winter king" combined with the unique flavour of bacon.

20 minutes

One head of radicchio on each skewer

Put water in the drip tray. Spike the radicchio on the skewer, roll the bacon round it and tie with some kitchen string, salt slightly. Set the timer, press the green button to start the spit and the red button to turn the heating element on. Close the doors. With the set time is up take the radicchio off the Rostik and serve on a serving plate - hot if possible.

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Vegetable skewersTruly delicious, healthy and light for a speciality that changes each season.

35-40 minutes

1 courgette, 1 egg plant,2 peppers, (1 yellow and 1 red),1 onion,1/2 fennel

Put water in the drip tray. Wash all the vegetable thoroughly, peel the onions, cut the courgette and egg plant into 1.5-2 cm thick slices; cut the peppers into biggish pieces and the fennel into segments. Spike the onions and the other vegetables, alternating them on the skewers. Salt to taste. Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the set time is up take the skewers off the Rostik and serve on a serving plate with a drizzle of olive oil.

One could try a good approach to the plain Chiaretto and then go on to all types of rosé, but Prosecco isn't bad either! To compete with a more suitable still white wine, light, in particular the wines from Trentino Alto Adige. In this case the typical Silvaner is good.

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Fruit skewersAn "exotic" speciality to finish lunch with a touch of elegance.

30 minutes

1 banana, ½ pineapple, 1 apple, 1 pear, 1 peach

Put water in the drip tray. Wash the fruit thoroughly, cut the pineapple into big squares about 4x4cm (removing the peel), cut the banana with the skin into about 5 cm long pieces, the peach with skin into 8 biggish pieces and the apple and pear with peel also into biggish pieces. Spike, alternating the different types of fruit on the skewers, dust with cane sugar if liked. Press the green button to start the spit and the red button to turn the heating element on. Close the doors. When the time is up, take the skewers off the Rostik and serve on a serving plate.

When cooked, brush the skewers with some honey or sweetened cocoa powder.

White or red wines can be used provided they are medium sweet, also vivacious, light and fragrant ( Moscato d’Asti - why not?) But the choice most in vogue assigns Prosecco the possibility of living happily with the more flavoursome skewers without forgetting the most classical choice: a young white wine, low proof and very soft.

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40 For other recipes and information go to: www.rostik.it

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