Gaggenau VR 421-110 - Инструкция по эксплуатации - Страница 11

• The grilled result depends on the nature and

quality of the meat and on your personal taste.

• As far as possible, grilled pieces should be

equally thick. In this way, they will brown evenly

and they will stay nice and juicy. 

• Always preheat the grill. In this way, the intensive

heat radiation will seal the surface of 

the grilled food and juice cannot leak.

• Place grilled pieces directly on the grid iron. 

If there is only piece for grilling, place it on the

grid iron, as far as possible in the middle, over the

switched-on heating element. The best results are

obtained this way. T urn grilled pieces over as soon

as they can be removed easily from the grid iron.

The pores have now been sealed.

• Always grill steaks unsalted. Otherwise, water and

soluble nutrients might leak and be lost.

• Avoid conserved foods such as boiled ham and

smoked pork etc. as otherwise a compound may

be produced that is harmful to health.

• 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 there will be a

risk of fire.

• You might notice that the grilling element switches

on and off automatically during the grilling time.

This is normal. 

• Poultry becomes particularly crispy brown if 

you coat it with butter, salty water or orange juice

towards the end of the cooking time.  

• Serve grilled food hot.

• Meat is medium if juice leaks out of the surface of

a steak (pink inside and crispy brown on the

outside).

• Do not pierce the meat while grilling it. It may lose

its juice. T urn the meat when small drips can be

seen on its surface.

• Do not remove the fatty layer (e.g. on a cutlet)

until after grilling as otherwise the meat will lose

juice and aroma.

Would you have known?

Advantages of grilling

No or little fat is used when grilling. Therefore, it is

a low-fat preparation method.
Grilling is a gentle cooking method in which

nutrients, taste and aroma substances are largely

retained. Grilled foodstuffs are easy on the stomach

because they are prepared without fat and sauces. 
During grilling, intensive browning appears on the

surface of foodstuffs, but no crust, with the result

that grilled foods are easy to digest and are

suitable for people on diets.

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6. Tips for grilling