3in1 enjoyment with Thermocontrol

The SteakMaster Pro is more than just a contact grill. It is a contact grill, panini maker and table grill in one - with sophisticated features for maximum control and perfect taste. Thanks to the double contact, the food cooks evenly on both sides when the lid is closed - this ensures a particularly succulent texture for meat, fish and vegetables. Thanks to the integrated core temperature sensor, the steak is cooked to perfection - medium, rare or well done, just as you like it.

With its generous grilling surface of 34 x 24 cm per plate, the SteakMaster Pro is also ideal as an XXL table grill - perfect for social evenings with friends or the whole family. The digital touch control offers preset programs for burgers, poultry, fish, vegetables and more. The temperature can be set individually from 80 to 240 °C, while an integrated timer makes planning easier - for precise cooking without any stress.

And the SteakMaster Pro also shows its practical side afterwards: the PFAS-free non-stick ceramic coating and removable grill plates make cleaning child's play - simply put it in the dishwasher and you're done.

Enjoyment ideas from the grill - our favorite recipes

With the SteakMaster Pro, every meal becomes a culinary highlight. Here are our current favorite recipes - easy to prepare and guaranteed to be impressively delicious:

Recipe idea: Meat skewers with cheese baguette

Ingredients:

• 500 g mixed minced meat (beef & pork)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Mediterranean spices (e.g. oregano, thyme, rosemary) ½ tsp chilli flakes 4 wooden or metal skewers oregano, thyme, rosemary)
• ½ tsp chilli flakes
• 4 wooden or metal skewers
• 1 baguette (divided into 4 pieces, cut lengthwise)
• 150-200 g grated cheese (e.g. Gouda, Emmental or mozzarella)

Preparation:

1. Season the minced meat with salt, pepper, Mediterranean spices and chilli flakes and mix well.
2. Press the seasoned mixture evenly around the skewers and shape into firm meat rolls.
3. Preheat the CASO Steakmaster Pro to 200 °C and set the integrated thermometer to a core temperature of 56 °C.
4. Place the skewers on the hot grill, close the lid and cook until the target temperature is reached.
5. In the meantime, slice the baguette lengthways and toast as desired.
6. Place a meat skewer in each baguette (skewer can be removed before serving).
7. Sprinkle the grated cheese over the meat and place the toasted baguette halves back on the grill.
8. Close the lid and grill until the cheese has melted.
9. Serve hot and enjoy!

Recipe idea: Trout with green asparagus from the Steakmaster Pro

Ingredients:

• 2 trout
• 500 g green asparagus
• 20 ml olive oil
• 1 lemon
• 1 clove of garlic
• 1 ½ tsp salt
• 1 tsp pepper

Preparation:

1. Switch the CASO Steakmaster Pro to the “Fish” setting and preheat.
2. Prepare the trout: Slightly score the skin on both sides, rub with olive oil and season generously with coarse sea salt.
3. Cut half of the lemon into thin slices and stuff the trout. Season inside and out with salt and pepper.
4. Place the trout on the hot grill, close the lid and leave to cook.
5. In the meantime, prepare the asparagus: cut off the woody ends, place the asparagus in a bowl.
6. Marinate with olive oil, the juice of the remaining half lemon, salt, pepper and finely chopped garlic.
7. As soon as the trout is cooked, remove from the grill and leave to rest briefly.
8. Place the marinated asparagus on the grill, close the lid and cook for approx. 10 minutes until tender but still firm to the bite.
9. Serve the trout and asparagus together and serve immediately - fresh, simple and perfect from the grill!

Recipe idea: Panini with chicken, vegetables & date cream

Ingredients:

• 2 chicken breast fillets
• 1 zucchini, 1 bell pepper, 1 small eggplant
• 4-5 dates
• 2 tbsp cream cheese or Greek yoghurt
• Juice of ½ lemon
• Olive oil, salt, pepper, paprika powder, cumin, coriander
• Fresh spinach
• 4 slices of ciabatta or baguette bread

Preparation:

1. Marinate the chicken with olive oil, spices and lemon juice and leave to marinate for 30 minutes.
2. Slice the vegetables, mix with olive oil, salt and pepper and cook on the contact grill.
3. Puree the dates with the cream cheese, yogurt, lemon juice and oil to make a cream.
4. Grill the chicken (core temperature 75 °C), cut into slices.
5. Spread the date cream on the bread, place the chicken, vegetables and spinach on top, cover and grill the panini again - done!

Recipe idea: Steak with smashed potatoes & chimichurri

Ingredients for 2 portions:

• 2 steaks (e.g. fillet of beef, ribeye or entrecôte)
• 4 medium-sized potatoes
• 1 tsp rosemary, salt, pepper
• Olive oil
• 1 bunch of parsley
• 2-3 tbsp red wine vinegar
• 1 clove of garlic, ½ tsp chilli flakes

Preparation:

1. Boil the potatoes, drain and lightly mash on the tray. Season with olive oil, rosemary, salt & pepper.
2. Finely chop the parsley, mix with the vinegar, oil, garlic & chili flakes - the chimichurri is ready.
3. Preheat the CASO contact grill, grill the steaks according to the desired doneness (medium: approx. 3 min. per side). Then leave to rest briefly.
4. Brown the smashed potatoes on the grill for approx. 4-5 mins. until crispy.
5. Serve the steaks with the chimichurri and potatoes - simply delicious!