Grilling gives food an extraordinary taste. These devices are of several types, which distinguishes the basic principle of their work.

Today, a gas grill can be purchased at a specialty store or by visiting http://www.enders.com.ua/grili-bbq.html. Here you can also find out the main parameters of such devices and choose the best option for your purposes.

Main characteristics

Gas grills are a special burner with which you can cook food. Basically, it is located on top of the main location of the working surface.

This device is very popular and has several advantages:

1. When using special components, you can get food with a smell that is no different from products cooked on real coals.
2. The grill is a fairly economical purchase, as it runs on gas, a relatively cheap fuel. Thus, it can be mounted almost anywhere, both outdoors and indoors.

User's Manual

A gas grill in many ways resembles a similar stove. There is a special device for ignition, for example, a piezoelectric element. After turning on the product, you need to wait a little for it to warm up.

It should be remembered that in each individual product there is the possibility of temperature regulation, as well as the choice of a specific mode. So food here can be cooked both on low heat and on high, which greatly speeds up the cooking process.

Cooking food on a special grill, which allows you to control this process. Depending on the type of food, the cooking procedure may vary.

For example, if you want to cook steak or ribs, you can do it like this:

1. First of all, warm up the device with the lid closed.
2. Then, at full speed of the burner, start cooking the meat until golden brown on both sides.
3. After that, you need to slightly reduce the heat and bring the food to readiness for the right time.

A gas grill is a very handy thing that will turn boring minutes at the stove into an interesting time spent with family or friends. Before you start cooking, be sure to read the manufacturer's instructions in order to know which product to cook in which mode and how to regulate the main processes.

If you like to cook, you will love this version of the execution of new dishes, which will allow you to experiment and get even more delicious recipes. In this video you will see how to cook a leg of lamb on a gas grill:

So, you have become the proud owner of a gas or coal barbecue. It's picnic time. A hot time of juicy kebabs, mouth-watering steaks and fragrant smoke. We hope that our article will help you thoroughly prepare for the beginning of the barbecue season, and you can easily surprise your friends with grilled or barbecued dishes.

What is the difference between the two terms barbecue and grill can be read in detail in this article. We will consider two devices for cooking a wide range of products due to the high temperature pumped by burning coal or gas. Since we will be dealing with high temperatures, let's start with safety precautions.

Basic rules to follow.

Choose only a flat surface and check the stability of the equipment before working with it, tipping over during operation is fraught with injury to others and the occurrence of a fire hazard.

Charcoal installations, use outdoors only. Gas barbecues can be used indoors provided there is good ventilation. Naturally, your workplace should be free of flammable materials.

It is better to kindle coal with a special starter. If this is not available, use dry alcohol, it is safer than liquid denatured alcohol. The most common mistake that leads to serious injury. Never pour fuel from a bottle on an open fire or hot coals, use only a ladle.

When you cook, your hands should be protected with special gloves, and the tools with which you turn fish, meat or vegetables should be long-handled.

Before you start working on a gas grill, make sure you don't smell gas. The cylinder must stand firmly on a flat surface. The connections of the oxygen hose and the cylinder must be firmly crimped with clamps.

Gas connection, basic rules.

What do we need to connect.

• Gas cylinder, must be certified.
• Oxygen hose at least 1m long.
• reducer
• clamps

If your device is pure American, or rather not adapted to European standards, you will need additional adapters and tubes, purely individually for each model. As a rule, on all models that you purchase on the territory of Ukraine, there are already special outlets for the oxygen hose.

The entire connection process in this case takes place within 10 minutes, we will not consider other scenarios in this article, so for each model additional gas connections are selected individually.

If we have an exit from the gas grill, we attach one end of the hose to it and crimp it with a clamp. Then we connect the reducer to the cylinder and attach the other end of the hose to it, and also crimp it with a clamp.

We will check the connections, for this we will make a soapy solution and apply it to all joints of the connection and along the entire hose. Let's open the valve a little on the filled cylinder, if all the burners are closed and you do not smell gas, and soap bubbles do not inflate in the places where we applied the solution, then everything is in order, the device is connected correctly.

What is the convenience of a gas grill and how to cook on it.

There is nothing complicated in this process. It is lit, as a rule, from a piezo button. The simplest models to handle are very similar to conventional stoves. If we consider expensive models, then there we will find software control over the cooking process of various dishes, a readiness sensor, etc. You should learn one rule.

The gas appliance combines two cooking methods Hi and qick and low and slow. A more detailed explanation is provided in this article. It can be explained in two words. By adjusting the air supply and temperature, you can cook both deep-fried meat, literally in a few minutes, and baked, but spend an order of magnitude more time. The same rule applies for vegetables and seafood. Air supply on simple gas models is carried out by simply lifting the cover.

Work with a coal plant.

The first method is fast or as it is called the direct method. It is suitable for seafood, vegetables and chicken and will take about 30 minutes of your time.

Prepare strictly with the lid closed. What benefits does it give us. The temperature remains high, which affects the speed of cooking. Meat juice circulates and remains inside the product, which has a positive effect on the taste of the cooked dish. A closed lid limits the access of oxygen, thereby preventing the chicken or seafood from overcooking, and there is much less fat flowing onto the fire. Our actions. We kindle coal with a special starter, if this is not available, we kindle it in a separate container with dry alcohol or liquid denatured alcohol. We evenly distribute hot coal on a special grate. Close the lid and wait 10 minutes. We spread the products on the upper grill, adjust the ventilation flap so as not to lose our heat. The whole cooking process takes 25-30 minutes, after 10-15 minutes do not forget to turn the meat over.

You can use the above method to cook small pieces of chicken, fish or vegetables. If you want to cook large pieces, such as pork, you will have to get a little confused with the location of the coal fuel, or to be more precise, create three zones of different temperatures in one place.

Three-zone temperature regime

Immediately make a reservation that a small barbecue is not good. Not at all the same effect with small dimensions. How to organize three zones of different temperatures in one grill?

Leave one corner empty. We will move products there if they start to burn. We place one layer of coal in the center, this zone will be the main one, in the remaining corner of the boiler we place two layers of hot coal. This zone will be our hottest and will take 5-10 minutes before the completion of the whole process. Moving on. Put the chopped pork on the grill, cover everything with a lid. We try to make cuts in uniform pieces in thickness and length. Products most of the time are prepared in the center. Naturally, do not forget to turn each piece at least once. 5 minutes before the end of the process, you should do the following. Those pieces of meat that are almost ready, move to the zone of the boiler where there is no coal, more raw towards the hottest zone. If you like very fried pork or beef, the time when you need to move increases and is about 10 minutes.

The following method, also called indirect, is based on the baking process. It is worth noting that the taste that the product receives when roasted on coals is many times better than when we use a conventional stove. With almost a minimum of spices, we can cook a large chicken carcass with the aroma of that same barbecue haze.

Elapsed time from 2 to 4 hours. A low heat level ranging from 170°C to 180°C and a closed lid allow food to cook evenly for several hours. To prevent fatty juice from dripping onto the coals, we isolate it with a special tray. The collected fat juice can be used later for gravy.

Our actions. We distribute hot fuel in special containers on the sides of the boiler grate. In the center we place a special pallet. Let the device warm up for about 10 minutes. Place the workpiece in the center of the upper grate. To moisten the space in the pan, you can add white wine or plain water. Close the lid and try to position the top vent as close to the center of the grate as possible. You can also use a special roaster to cook poultry.

circular way

The fuel in the boiler is located in a circle, while we achieve optimal air circulation and temperature distribution. We place a tray with the addition of a small amount of water or marinade in the center of the circle Using this method, in addition to meat products, you can cook pizza and other pastries. Just do not confuse if you are preparing the dough, fill the tray only with water, you can add vanilla and other related ingredients

A modern electric oven is a rather interesting device, it can do a lot, and sometimes it can confuse an inexperienced buyer: why are there so many modes, how do they differ from each other, and, most importantly, are they needed? That is why we decided to take a closer look at these very modes, to understand the logic of their impact on products, so that anyone, after reading this article, can firmly decide what he needs and what not.

Text: Olga Kuzmina

Tips: Andrey Rydzevsky, Electrolux Chef

Communicate with ovens in the same language

When a hostess gets acquainted with a new oven, the first thing she encounters is the need for translation. And not in the sense from one language to another, but more often from the names inherent in each company to generally accepted terms.

What is it for? It's simple, you can compare one oven with another only when the object of comparison is clear. Therefore, we avoid pretentious, and most importantly, incomprehensible expressions such as "turbo-blowing", "maxi-grill", "intense hot air", "thermal circulation" or "3-0-convection". And if the description contains some function like “slow baking” or “gratin”, we strive to “shake” the whole truth about how it works from the brand department.

Therefore, the technical specifications in the manufacturers' catalogs look much brighter and more seductive than our boring, but understandable data. We will not deviate from this rule even now, so we assign the same names to the modes, which you will see on the following pages of the review.

Don't forget to warm up

At the beginning of the story - a few general tips. In the instructions for ovens (which we actively use), for successful cooking, it is recommended to preheat them to the required temperature (we focus on the thermostat indicator lamp, it should go out).

Only for very fatty meat can you make an exception and put it in a cold oven. In this case, the cabinet can be turned off a few minutes before readiness, the residual temperature will be enough to successfully complete the process. It is advisable to open the door as little as possible, and observe the “behavior” of the products through the glass (this is why the backlight often does not turn off while cooking is in progress).

Mode 1: bottom + top heating

This is a mandatory mode of any electric oven. It has many names: static, traditional, classical heating. Two heating elements from below and from above are switched on simultaneously. The heat generated by the elements creates the effect of natural convection: a hot stream rises from below, and a cool one descends from above. But this movement is not as fast as we would like, the process proceeds slowly, and the heat fills the oven chamber not always evenly. The lower heating element is always more powerful.

Andrey Rydzevsky, chef of Electrolux professional

Some foods, in particular pies, are more difficult to bake from the bottom. Whereas browning on top is not a problem. The position of the baking sheet in the oven allows you to achieve balance in this case. A good example is pizza. To make it crunchy from below, the baking sheet with the pie is placed on the lower levels, otherwise the dough will not be baked, and the filling on top may burn.

Conclusion: you can use the guides in the middle of the oven. But, if it is required that the heat comes stronger from above or below, the grate is rearranged one floor in the right direction.

A variety of dishes suitable for cooking in this mode, we gleaned from catalogs and instructions:

- These are non-succulent pastries, muffins, cookies, delicate cakes, biscuit, bread;

- Stuffed vegetables;

- Lasagna;

- Roast, pork ribs, lean beef, poultry;

— Fish, fish casseroles.

Mode 2: bottom intense heat + top heat

This is a variation of the traditional mode, here a more powerful than usual lower element is installed. Turn on this mode if you want to quickly fry the dish from the bottom. In addition, it is suitable for forms that conduct heat poorly, such as glass, aluminum dishes.

I prefer this mode for dishes in pots, the so-called Casserole. The presence of liquid will prevent the roast from burning, and the dish will cook faster, since there is a good heat from below and from above - as a result, the pot languishes evenly from all sides.

Mode 3: bottom heat + top heat + fan

Two heating elements work, but a fan mounted on the rear wall also joins them. When the impeller rotates, hot air flows rapidly throughout the oven. This creates the same climatic conditions throughout the volume, which means a uniform effect on the products. It is preferable to choose the middle level of the guides in order to take full advantage of the circulation and even microclimate in the oven.

It is very important that the heating of dishes due to the movement of air masses becomes more intense, the set temperature is reached in a very

short time, the food is browned faster and on all sides. The speed of the process allows you to preserve the internal juiciness of the dish. In this mode, it is possible, and sometimes necessary, to lower the usual temperature. In addition, cooking will take much less time, according to some reports, the duration of the cycle can be reduced by 30%.

In the vocabulary used to describe ovens, the operation of a fan may be called convection. This is quite acceptable, although, strictly speaking, there is also convection in the traditional mode. Let's clarify.

Convection is the phenomenon of heat transfer, in our case, in the air. Natural convection occurs when the volume of air is heated unevenly, warmer air is lighter, cold air is heavier. But the fan creates forced convection, that is, the mixing of flows does not depend on temperatures, but on the speed of rotation of the blades. In our magazine, a fan can be called a convector, but the word convection is not used as the name of this mode.

Ovens equipped with a fan (or an annular element with a fan) are called multifunctional. If there are no device data, the model is static.

The mode is suitable for large dishes that require even cooking inside and out, such as fried rolls, pork legs, cakes, puddings, casseroles, roasts.

Some manufacturers specify that here you can cook on 2 levels at the same time.

Andrey Rydzevsky, chef of Electrolux professional:

The dual heating mode with fan is good for large cuts of meat, fish and whole poultry. This mode is also suitable for large dishes that require even cooking inside and out, such as fried rolls, pork knuckles, cakes, puddings, casseroles, roasts.

On the other hand, some dishes, such as meringues and omelettes, do not like convection, so static is predominant for them.

Mode 4: bottom heating

The lower heating element is the most “secret” element of the oven, it is not visible, it is hidden behind the bottom of the chamber. Heating from below is often the main one in very simple ovens; in more complex ones, it rather serves as an auxiliary one. It is recommended to use it for drying the bottom of pies with a moist filling, for example, fruit, browning from below, for canning. Bottom heat is also chosen for long baking.

The mode has significant drawbacks - longer cooking in comparison with the two options already described. The hostess is forced to pay more attention to the process itself: unfold the baking sheet, rearrange it lower or higher.

Mode 5: bottom heating + fan

The principle of this mode is the same as when the lower element is working, only the cooking is faster. The heat from below rises to the ceiling, is captured by the flows created by the fan and spreads throughout the oven. Often this mode is recommended for baking open cakes or for finishing a bake quickly when a high temperature from below is required, such as low-rising yeast-raised pastries. Pros: juicy inside and even roasting on all sides, especially the bottom. In the instructions for the Gorenje oven, it is not advised to take high forms so as not to disturb the circulation of heated air over the dish.

Mode 6: top heating

The upper heating element is located along the perimeter of the oven ceiling, this tube is always visible. In this mode, the element works solo. Heating is not as intense and, moreover, natural convection is difficult. The mode is selected for frying on top of almost ready dishes, for example, cakes, casseroles, browning breadcrumbs, as well as cooking lightly fried vegetables on the wire rack. In the instructions for the Ardo appliance, we find the following dishes: dumplings, polenta, rice, lasagna, pasta casseroles, vegetables with béchamel. And Miele has puddings and baked vegetables.

Andrey Rydzevsky, chefElectroluxprofessional:

Andrey Rydzevsky chooses this mode for “juliennes, French-style meat and all dishes that require giving them a ruddy “cap” of cheese, mayonnaise.” We cook only on the upper tier of the guides.

Mode 7: top heating + fan

This is an accelerated "version" of the previous mode 6. The combination of heating and the movement of air masses allows you to achieve a light golden crust on the surface of the products with uniform internal heating. Therefore, the mode is chosen for dishes baked in forms: casseroles, vegetable soufflé, meat, lasagna.

Andrey Rydzevsky, chefElectroluxprofessional:

Sometimes the difference between some modes is very speculative, that is, we are not dealing with technical, but rather with marketing categories.

On the use of some modes, I have my own opinion, different from what is usually written in the instructions. It is based on my daily experience. I think housewives will also quickly be able to master the wisdom of their new ovens and adjust their capabilities for themselves.

Mode 8: ring heater + fan

A spiral heater is placed on the back wall of the oven, rolled up in the form of a ring, and inside this ring there is a fan. The circular shape was not chosen by chance, the warm air coming from the element is completely captured by the vortex flows created by the fan. The flows are distributed horizontally, then quickly fill the entire chamber.

It is the horizontal movement of hot air jets in this mode that allows you to cook not one, but several dishes at once, setting them on 2-3 levels of the oven. Only one condition - the required temperature must be the same for all dishes. The drier air inside the oven and the elimination of humidity prevent flavor changes and mixing of flavors, which means dishes can be different.

The mode combines high speed and efficiency. The benefits of this achievement are especially evident on the eve of the holidays, when you have to cook especially a lot.

A simple example: at one time we bake not one, but three cake layers. Some of the difficulties that cooks face disappear, now there is no need to worry that the dough for pies will rest while the first batch is “sitting” in the oven, that the dish baked in the first place will hopelessly cool down while we are doing the next one.

In addition, housewives are practical people, and sometimes they simply refuse the menu with a few goodies from the oven, and with this mode the problem becomes irrelevant.

Comment from the Indesit Company press service: “This heating does not burn the dish on either side, its advantages are that it is possible to maintain a low temperature, for example, for defrosting or for raising yeast dough. The mode is delicate, since infrared rays do not affect the dish.

The operation of the ring heater with a fan is suitable for puff pastry, drying herbs, mushrooms, fruits, sterilizing home canned food and all dishes that need to be soft and juicy inside and still baked well.

If food is cooked on the same level, then, according to Electrolux, it is wiser to use the lower guides so that you can better see the dish. It is also recommended to use one level in the instructions for the Gorenje oven for juicy pastries and fruit pies. When cooking on 2 tiers, it is better to take the 1st and 3rd (Zanussi). As already mentioned, several baking sheets are placed in the oven at once, and so, it is not recommended to occupy the upper level. The instructions for the Neff and Bosch ovens indicate that pies and pizza can be baked on two levels, but flat cookies and puffs are better on 3.

The operation of the fan increases the intensity of the impact on the products, that is, the operating temperature of the mode should be lower. It is important that you do not need to preheat the oven, although there are exceptions. An example from Miele's instructions is frying roast beef or baking dark types of bread, while Gorenje has any pastries. Cooking is faster - baking takes less time. In addition, dishes are subjected to uniform temperature treatment.

In our publication, this mode is called convection.

Mode 9: ring heater + fan + bottom heating

This is a combined mode that takes advantage of convection, i.e. uniform and intense heat, and heating from below. But unlike the first, only one level of the oven is involved here, best of all - the middle one. According to the recommendations of the companies in this mode, you can cook unfrozen semi-finished products, french fries, strudel (from the Neff instructions). Moreover, preheating is not required.

European manufacturers of ovens in this mode saw analogies with an oven, where heat comes from all sides, but especially from below. These conditions proved to be ideal for preparing pizza, an open pie that is very easy to buy in the store in the form of a ready-made product or make it yourself. Pizza should have a well-baked and browned dough - the basis of the dish, but the filling should warm up, but not lose its juiciness.

In addition to pizza, the mode can be selected for baked potatoes, fruit pies, cheese cake, Kirsch Laurent, tarts with icing, cheesecakes, rolls.

A few other areas of application are reheating, keeping food hot, and defrosting.

Comment of the press service of Indesit Company: “This mode is optimal for a fruit pie: when we bake a fruit pie with shortcrust pastry, we need, on the one hand, that the dough is not sticky and bakes well, for this we have a lower heating, but, on the other hand, the filling, i.e. the top layer should be baked, but not burnt, for this the annular heater and fan work.

Mode 10: ring heater + fan + bottom + top heating

This function is not common, as you can see, almost all oven heaters are used here, why is this done?

Firstly, it is a very quick achievement of the desired temperature, so the mode is sometimes used to pre-heat the oven before putting a dish prepared for baking into it.

Secondly, it is fast cooking. Convection is enhanced by additional heat flows and optimal temperature distribution. The function is selected for dishes that require deep cooking with a golden crust.

Sometimes heaters are not used to their full potential, for example, the upper and lower heating elements partially use their power. In other cases, on the contrary, all elements work to the maximum.

Indesit Company press service comment: “This mode is designed for large dishes (leg of lamb, piglet) that take up a lot of space in the cabinet itself or, for example, a few baking sheets of pies that also fill most of the space, then the temperature distribution occurs equally at all levels."

Special Modes

PECULIARITIES	WORKING ELEMENTS	EXAMPLES
For raising yeast dough, making yogurt.	Bottom heating, 40°C	Hotpoint-Ariston, Gaggenau, Whirlpool
Defrosting (40°C).	Fan + ring heating.	Hotpoint-Ariston
Also - heating in the environment of warm air. Defrosting (30°C). Heating 40-100°С.	Fan + ring heater + bottom heating.	Only De "Longhi
Temperature 80°C. Fast heating (90°C).	Bottom + top heating.	Electrolux, Hotpoint-Ariston
Maintains the finished dish hot, temperature 66-100°C.	Bottom + top heating.	Bosch, Siemens, Candy, Hotpoint-Ariston, Whirlpool
For professional serving of dishes, temperature 30-65°C.	Bottom + top heating.

Grill

The grill is an element in the form of a tube that is attached to the ceiling of the oven. From a simple heating element, including the top one, it differs in the specifics of the impact - with the help of infrared radiation. It does not heat the air, but directly the products. The radiation of the grill acts strictly under the element, that is, laying sausages or chicken legs slightly to the side, it will be difficult to achieve the desired result.

The grill can be used as the main cooking mode, as well as at the final stage, when you want to brown the dish appetizingly.

As for the name of this mode, manufacturers are unanimous, only Hotpoint-Ariston calls it barbecue, while Gorenje calls it infra-heating.

Grills come in several varieties.

Normal - p-shaped or in the form of a zigzag, the scope of his "interest" is the entire area of ​​\u200b\u200bthe lattice. Some models use a more economical option - a grill with two circuits, a small one inside (for example, the so-called middle part at Neff) and a large one along the perimeter of the ceiling.

A small circuit is included if the portions are small, for example, 4 toasts or a few thin pieces of meat. And large and small together in the case when the products are laid out throughout the grid. Grills can differ not only in area, but also in power, so it is easy to choose softer or, conversely, strong roasting.

Grills can work exclusively to the maximum (meaning their own temperature limit, for example, 250 ° C for Ardo, 200 ° C for Kaiser or 180 ° C and 220 ° C for Neff), but often manufacturers produce ovens with variable elements power to adjust the intensity of roasting, say, Whirlpool has 5 power levels, or ovens with a choice of operating temperature.

The oven is preheated for 3 or 5 minutes, as advised in the Gorenje and Ardo instructions, Neff experts suggest preheating it for 10 minutes, but only for frying toast. Cooking level - upper or one level lower, depending on the thickness of the pieces of meat. Frying is most often done on a grate, and so that the fat does not burn and does not stain the bottom, a tray is placed on the lower level, you can add water to it to avoid smoke and fumes.

Examples of using the grill: steaks, sausages, bacon, sausages, kupaty, chops, liver, rolls, heart, fish fillet, vegetables, toast, as well as dishes in small or large molds.