Gaggenau VR414115, Руководство пользователя и инструкции по установке, Страница: 6 / 20

en
How it works
6
6.3 Connecting grill elements
You can control the two grill elements at the same time
using a control knob.
1.
Push in any control knob and turn it to ​⁠ ​⁠.
‒
Turn the other control knob to the required grill
setting ​⁠.
At grill setting 12, the preheating phase takes ap-
proximately 15 minutes.
a This grill setting is applied for both grill elements.
a
The illuminated ring on the control knob flashes or-
ange while the appliance is heating up. The illumin-
ated ring lights up continuously when the set grill
setting has been reached.
2.
Only put the food in the grill once preheating is
complete.
6.4 Disconnecting grill elements
▶
Turn the control knob from ​⁠ to any grill setting.
a The grill elements can again be controlled individu-
ally.
6.5 Using the cast roaster pan
WARNING ‒ Risk of burns!
The appliance remains hot for a long time after it is
switched off.
▶
Do not touch the appliance while the residual heat
indicator is lit.
Requirement:
The appliance has cooled down.
1.
Remove the rear wire rack.
2.
Leave the lava stone trough with the lava stones in
the grill.
3.
Carefully place the cast roaster pan onto the rear
grill element.
4.
Turn the control knob for the rear grill element to the
required grill setting.
5.
Wait until preheating is complete.
a
The illuminated ring on the control knob lights up or-
ange.
6.
Brush the cast roaster pan lightly with oil and add
the food.
7 How it works
You can find the right settings for different food here as
well as helpful comments. We have perfectly tailored
these recommendations to your appliance.
7.1 Tips for boiling and frying
WARNING ‒ Risk of harm to health!
When grilling cured food, this may result in harmful
compounds.
▶
Do not grill cured meat such as ham and smoked
pork chops.
¡
Always preheat the grill until the heating signal goes
out. The intense heat radiation therefore enables a
crust to form quickly and prevents 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 or marin-
ade, otherwise this may cause flames to form or
generate lots of smoke.
¡
Do not add salt to the meat until after it has been
grilled. Otherwise, soluble nutrients and meat juice
may escape.
¡
Place the food 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.
¡
Score chops on the bones and in fatty layers sev-
eral 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.
¡
After grilling, you can season fruit to taste 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 fish fillets 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, e.g. salmon, tuna, monkfish, is
particularly suitable for grilling on the wire rack.
¡
Serve grilled food hot. Do not keep grilled food
warm, or it will go tough.
¡
The grilling surface is hotter in the centre than in the
edge area. 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 also use the two grill zones at
different height levels. The thinner the grilled food,
the higher the temperature and the shorter the cook-
ing time.