Gaggenau VR 230-612 manual

Beef

–Well-hung pieces are particularly suitable. If you have not gathered much grilling experience, you should practice with pieces of meat such as rump steak or high rib, after which you can try your hand at entrecote or fillet steak. For smaller pieces of meat, the gridiron must be very hot as otherwise the meat will dry out.

Veal

–Veal very quickly becomes dry, also in foil. To protect the meat, you can wrap bacon around it. This will sacrifice its fine intrinsic taste, but the meat will remain juicy. Veal steaks taste good if cut from the back and grilled for such a short time that the meat is not too well-done. Then leave the meat to rest at 80°C / 175°F in the oven.

Pork

–Nicely streaky pork does not need a marinade or oil. With the exception of roast pork and neck of pork, pieces of fillet, chops and hocks can be grilled well. Pork takes slightly longer to cook than other kinds of meat.

Lamb

–Lamb is ideally suitable for grilling. It is more tender than beef, but not as tender as veal. Chops and pieces of shoulder are ideal. Lemon butter goes well with these. Preheat the plate and serve the piece of meat as hot as possible because the fat is difficult to digest when cold.

Poultry

–All kinds of poultry can be cooked on the grill. In the case of guinea fowl, small pigeons and quail, we brush a little fat onto the skin. Do not brush chicken with oil because they have enough fat under their skin. Poultry is seasoned inside and out before grilling.

Fish

–Salt water fish are no problem at all, whereas fresh water fish require a gentle approach because they fall apart in most cases. They are best prepared in aluminium foil or brushed generously with olive oil or lumps of butter.

Vegetables / potatoes

–Firm types of vegetables such as celery, chili, aubergines, corn cobs, fennel or onions are outstandingly suitable for grilling.

Fruit

–Apples, bananas, pears, pineapples and peaches grill lends themselves excellently to grilling.

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