Gaggenau VR 421-611, Operating And Assembly Instructions Manual

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Beef
Tender cuts of beef are particularly suitable. If you
have not had much grilling experience, you should
practice with pieces of meat such as rump steak or
ribs, after which you can try your hand at fillet
steak. For smaller pieces of meat, the grid iron must
be very hot, otherwise the meat will dry out.
Veal
Veal becomes dry very fast (also in foil). To protect
the meat, you can wrap bacon around it. This will
undermine its fine intrinsic taste, but the meat will
remain juicy. Veal steaks taste good if cut from the
back and grilled for just a short time, so that the
meat is not too well-done. Then leave the meat to
rest at 180° F/80° C in the oven.
Pork
Streaky pork does not need a marinade or oil.
Pieces of fillet, cutlets, roast pork and neck of pork
are all suitable for grilling. Steaks and cutlets
should be about 1 inch (2 cm) thick. Pork takes
slightly longer to cook than other kinds of meat.
Lamb
Lamb is ideal for grilling. It is more tender than
beef, but not as tender as veal. Cutlets 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, the fat is difficult to digest
when cold.
Poultry
All kinds of poultry can be cooked on the grill. For
guinea fowl, small pigeons and quail, it is better to
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
have a tendency to fall apart. They are best
prepared in aluminium foil, or brushed generously
with a heat resistant oil.
Vegetables / potatoes
Firm types of vegetables such as celery, chili
peppers, aubergines, corn cobs, fennel or onions
are ideal for grilling.
Fruit
Apples, bananas, pears, pineapples and peaches
all grill excellently.
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