Tips And Tricks - Gaggenau VR 414 Instrucciones De Uso

Tips and tricks

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Always preheat the grill. In this way, the intensive
heat radiation will seal the surface of the grilled
food and juice cannot leak.
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To avoid drying out of the surface and to improve
the taste, lightly brush grilled food with heat--
resistant oil (e.g. peanut oil). Make sure you do not
use too much oil as otherwise the oil may flare up or
smoke heavily.
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Always grill meat unsalted. Otherwise, meat juice
and soluble nutrients might leak and be lost.
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Place the food directly on the cast grill. Do not use
aluminium foil or grilling trays.
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Turn grilled pieces over as soon as they can be
removed easily from the grill. If meat sticks to the
grill, the fibres are destroyed and juice leaks out.
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Do not pierce the meat while grilling it. It may lose
its juice.
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Avoid pickled foods such as boiled ham and
smoked pork etc. otherwise a substance may be
produced that is harmful to health.
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Notch cutlets several times on the bone and in the
fat layer so they do not curve during grilling.
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Do not remove the fatty layer (e.g. on a cutlet) until
after grilling as otherwise the meat will lose juice
and aroma.
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Poultry will become crispy brown if you coat it with
butter, salty water or orange juice towards the end
of the grilling time.
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Season fruit to taste after grilling with honey, maple
syrup or lemon juice.
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You can precook vegetables with a long cooking
time (for example corn on the cob, potatoes).
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Place fish fillet on the grill with the skin down. Coat
the skin with oil or flour in order to avoid it sticking
to the grill.
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Fish with a firm texture is particularly suitable for
grilling (e.g. salmon, tuna, monkfish).
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Serve grilled food hot. Grilled food will become
tough if you keep it warm.
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The grilling surface reaches its highest temperature
in the centre, the temperature is slightly lower at the
sides. Use the whole surface area when cooking
different foods which require slightly different
temperatures and frying times.
You can also set the two grill heating elements to
different levels. When selecting the food consider
that thinner food can be grilled at a higher
temperature and therefore needs a shorter grilling
time.
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