Handleiding Gaggenau VR414111 (pagina 11 van 52) (Engels, Portugees, Spaans)

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en Table of settings and tips

Table of settings and tips

Table of setti ngs and ti ps

Food Grill setting Grilling time Comments

Meat and poultry

Beef steak, medium, 2–3 cm 12 4–6 mins each

side

Veal cutlet, 2 cm 10–11 6 mins each side

Kebab skewers, 100 g each 8–9 12–15 mins Turn several times

Lamb cutlet, rare, 2 cm 10–11 6 mins each side

Pork neck steak, 2 cm 10–11 6–8 mins each

side

Grilled sausage, 50–100 g 9–10 10–15 mins Turn several times

Hamburger, 1 cm 9–10 12–15 mins

Turkey steaks, 2 cm 9–10 12–15 mins

Chicken wings, 100 g each 9 15–20 mins Turn several times

Fish and seafood

King prawns 9–10 6–8 mins Use shell-on prawns, raw or cooked.

Lobster, precooked 10–11 7–15 mins

Salmon steak, 3 cm 7–8 10–15 mins

Tuna steak, 3 cm 8–9 7–10 mins

Fish fillet, 2 cm 7–8 6–8 mins For example, halibut, John Dory, perch, monkfish, cod

Coat the fish fillet with oil to prevent the skin from sticking

to the wire rack.

Trout, whole, 200 g 9–10 12–15 mins Coat the trout with oil or lightly coat it with flour to prevent

the skin from sticking to the wire rack.

Side dishes

Vegetables 8–9 10–12 mins For example, sliced courgette and aubergine, quartered

peppers

Mushroom caps 9–10 6–8 mins

Fruit 6–7 5–10 mins each

side

For example, peach or pear halves, sliced pineapple

Roasting using the cast iron roasting pan

Pancakes 7–8 1–2 mins each

side

Mushroom pan, 250 g 11–12 5–7 mins

Scrambled eggs, 300 g 8–9 5–6 mins

Fried potatoes, 500 g 11–12 10–12 mins

Minced meat, 400 g 11–12 5–6 mins

Stir-fried vegetables, 400 g 9–10 6–8 mins Roughly diced, e.g. peppers, onions, carrots, courgettes

Table of settings and tips en

Tips for cooking and roasting

▯The values given in the table of settings are only a

guide; you may need more or less heat depending

on the type and state of the food.

▯Always preheat the grill until the heating signal

goes out. The intense heat radiation enables a crust

to form quickly and prevent meat juice from

escaping.

▯Before grilling, you can coat or marinate the food in

heat-resistant oil (e.g. peanut oil). This improves the

flavour. Take care not to use too much oil/marinade,

otherwise this could cause flames to form or

generate lots of smoke.

▯Do not salt the meat before grilling. Otherwise

soluble nutrients and meat juice may escape.

▯Place the food you want to grill directly on the wire

rack. Do not use aluminium foil or grill trays.

▯Only turn the items on the grill over when they lift

off the wire rack easily. If meat sticks to the grill,

the fibres will be destroyed and meat juice will

escape.

▯Do not pierce the meat while grilling it, otherwise

meat juice may escape.

▯Cured meat such as ham and smoked pork chops

are not suitable for grilling. This can produce a

compound that is harmful to health.

▯Score chops on the bones and in fatty layers

several times so that they do not curl up.

▯Remove fatty layers after grilling rather than before,

otherwise the meat will lose juice and flavour.

▯Poultry will turn out particularly crispy and brown if

you baste it towards the end of the grilling time with

butter, salted water or orange juice.

▯Fruit can be seasoned to taste after grilling with

honey, maple syrup or lemon juice.

▯You can parboil vegetables that take a long time to

cook (e.g. corn on the cob, potatoes) before

placing them on the grill.

▯Grill fillets of fish on the skin side first. Coat the

skin with oil or dust with flour to prevent it from

sticking to the wire rack.

▯Fish with firm meat is particularly suitable for

grilling on the wire rack (e.g. salmon, tuna,

monkfish).

▯Serve grilled food hot. Do not keep it warm, or it will

go tough.

▯The grilling surface is hotter in the centre than in

the edge area. Particularly if you are grilling food

with different cooking times and temperature

requirements at the same time, you can arrange the

food optimally on the grill surface.

To do this, you can of course also use the two grill

zones on different height levels. Rule of thumb: The

thinner the grilled food, the higher the temperature

and the shorter the cooking time.

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