Инструкция для Gaggenau VR414610
13
Tips and tricks
▯
Always preheat the grill. The intense heat helps a
crust to form quickly, preventing meat juice from
escaping.
crust to form quickly, preventing meat juice from
escaping.
▯
Prior to grilling, you can coat the food with heat-
resistant oil (e.g. peanut oil) or marinade it. This
improves the taste. Make sure not to use too
much oil/marinade, as otherwise it may catch fire
and generate thick smoke.
resistant oil (e.g. peanut oil) or marinade it. This
improves the taste. Make sure not to use too
much oil/marinade, as otherwise it may catch fire
and generate thick smoke.
▯
Don't salt meat prior to grilling. Otherwise soluble
nutrients and meat juice may be lost.
nutrients and meat juice may be lost.
▯
Lay the food on the grill. Don't use aluminum foil
or grill trays.
or grill trays.
▯
Only turn the meat once it can be easily removed
from the grill. If the meat sticks to the grill, this
destroys fibers and causes meat juice to escape.
from the grill. If the meat sticks to the grill, this
destroys fibers and causes meat juice to escape.
▯
Don't pierce the meat while grilling, as otherwise
meat juice can come out.
meat juice can come out.
▯
Cured meat such as ham or smoked pork chops is
not suitable for grilling. Unhealthy chemical
compounds may form.
not suitable for grilling. Unhealthy chemical
compounds may form.
▯
Make several cuts along the bone and in the fat
layer of cutlets so that they don't curve while
grilling.
layer of cutlets so that they don't curve while
grilling.
▯
Remove layers of fat after rather than prior to
grilling, because otherwise the meat loses juice
and flavor.
grilling, because otherwise the meat loses juice
and flavor.
▯
For especially crispy and brown poultry, coat it
with butter, salt water or orange juice when you're
almost done grilling.
with butter, salt water or orange juice when you're
almost done grilling.
▯
After grilling, fruit can be seasoned to taste with
honey, maple syrup or lemon juice.
honey, maple syrup or lemon juice.
▯
Vegetables with longer cooking times (e.g. corn
on the cob) can be precooked prior to grilling.
on the cob) can be precooked prior to grilling.
▯
Grill fish fillets on the skin side first. Coat skin
with oil so that it doesn't stick to the wire rack.
with oil so that it doesn't stick to the wire rack.
▯
Especially fish with firm meat (such as salmon,
tuna or monkfish) is suitable for grilling on the
rack.
tuna or monkfish) is suitable for grilling on the
rack.
▯
Serve grilled food hot Grilled food will go tough if
you keep it warm.
you keep it warm.
▯
The grilling surface is hotter in the center than in
the edge zone. You can optimally spread the food
around the grilling surface, especially when
grilling meals with different cooking times and
required temperatures at the same time.
To do this, you can of course also use the two
grilling zones are different levels of intensity. Rule
of thumb: the thinner the food you are grilling, the
higher the temperature and the shorter the
cooking time.
the edge zone. You can optimally spread the food
around the grilling surface, especially when
grilling meals with different cooking times and
required temperatures at the same time.
To do this, you can of course also use the two
grilling zones are different levels of intensity. Rule
of thumb: the thinner the food you are grilling, the
higher the temperature and the shorter the
cooking time.
Lobster, pre-cooked
10 - 11
7 - 15 min.
Salmon steak (3 cm; ¾ in)
7 - 8
10 - 15 min.
Tuna steak (3 cm; ¾ in)
8 - 9
7 - 15 min.
Fish fillet, 2 cm (0.8 in)
7 - 8
6 - 8 min.
e.g. halibut, tilapia (St. Peter's fish), perch, monkfish,
cod
cod
Trout, whole, 200 g (0.4 lb)
9 - 10
12 - 15 min.
Coat trout with oil so that the skin doesn't stick to the
grill shelf.
grill shelf.
Side dishes
Vegetables
Vegetables
8 - 9
10 - 12 min.
e.g. zucchini and eggplant in slices, bell pepper in
quarters
quarters
Mushroom heads
9 - 10
6 - 8 min.
Fruit
6 - 7
5 - 10 min. per side e.g. peach or pear halves, pineapple slices
Fry with the cast roaster pan
Pancakes, 180 g (0.4 lb)
Pancakes, 180 g (0.4 lb)
7 - 8
1 - 2 min. per side
Sautéed mushrooms, 250 g
(0.6 lb)
(0.6 lb)
11 - 12
5 - 7 min.
Scrambled egg, 300 g (0.7 lb)
8 - 9
5 - 6 min.
Fried potatoes, 500 g (1 lb)
11 - 12
10 - 12 min.
Ground meat, 400 g (1 lb)
11 - 12
5 - 6 min.
Pan-fried vegetables, 400 g
(1 lb)
(1 lb)
9 - 10
6 - 8 min.
Coarsely diced, e.g. bell pepper, onions, carrots, zuc-
chini
chini
Food
Grill setting
Grilling time
Notes