Bedienungsanleitung Gaggenau BO451112 (Seite 54 von 56) (Englisch)

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en Tables and tips

Roasting dish

▯ You will need a roaster, pull-out system and heating

element – these are optional accessories.

▯ In the roaster, you can also easily cook large pieces

of meat and braise large quantities.

▯ Food is easy to prepare and can be kept warm in

the oven. Your kitchen will look tidy, the hob will not

be dirty, and fewer cooking smells will be produced

as the dish is being cooked in the oven.

▯ The non-stick coating enables you to roast using

very little fat.

Tip: Rather than adding the fat to the roaster, brush

oil over the meat. This will ensure that the heat is

transferred directly to the meat.

▯ Cooking liquids reduce down quickly. Make sure

that there is always sufficient cooking liquid. For a

cooking time of 30 minutes, add approx. ½ l of

liquid.

▯ When cooking in a sauce, always ensure that the

sauce remains runny and add cooking liquid.

▯ In addition, follow the instructions in the user

manual for the roaster.

Dish Accessories Level Temperature

in °C

Heating

function

Cooking time

in min.

Comments

Chicken breast Roasting

dish

1 200 U Initial roasting

+ 15 - 20

Before you place the food in the roasting

dish, heat it up using the "Roasting func-

tion". Then insert the core temperature

probe.

Beef goulash Roasting

dish

1 220 /

130 - 140*

U Initial roasting

+ 60 - 120

Roast the onion and meat initially; use the

"Roasting function" for this. Pour in liquid

and turn the temperature back down;

cook for 60 - 120 minutes depending on

the type of meat.

Ossobuco Roasting

dish

1 220 / 140* U Initial roasting

+ 60 - 90

Roast the meat and vegetables initially;

use the "Roasting function" for this. Pour

in liquid and turn the temperature back

down; cover and cook for a further 60 - 90

minutes. Turn the sliced shanks once.

Viennese boiled

beef

Roasting

dish

1 220 / 130* U Initial roasting

+ 210 - 240

Roast the onion halves for a short time,

add the vegetables and roast briefly, then

fill the dish with liquid. Bring the vegeta-

ble water to the boil, season and add the

Viennese boiled beef. The meat should

be completely covered in liquid. Place the

lid on the roasting dish and continue

cooking at a temperature of 130 °C.

Venison ragout Roasting

dish

1 220 /

130 - 140*

U Initial roasting

+ 60 - 100

Roast the meat and other ingredients ini-

tially; use the "Roasting function" for this.

Pour in liquid and turn the temperature

back down; cook for 60 - 100 minutes

depending on the type of meat and the

size of the pieces of meat.

Roulades Roasting

dish

1 220 / 120* U Initial roasting

+ 60 - 90

Roast the roulades initially in portions;

use the "Roasting function" for this.

Tortilla Roasting

dish

1 175 U Initial roasting

+ 10 - 15

Roast all the ingredients initially in the

roasting dish, apart from the eggs; then

pour the egg mixture over the top and

continue cooking until the tortilla is firm.

Farmers' omelette Roasting

dish

1 175 U Initial roasting

+ 10 - 15

Roast all the ingredients initially in the

roasting dish, apart from the eggs; then

pour the egg mixture over the top and

continue cooking until the farmers' ome-

lette is firm.

* Roast initially at a high temperature; to continue cooking, turn the temperature back down.

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