Bedienungsanleitung Gaggenau BO470102 (Seite 47 von 60) (Englisch)

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Tables and tips

Poultry

▯ Use the core temperature probe so that you can

monitor the core temperature more easily. Insert

this between the belly and the thigh, rather than in

the middle (cavity). Further information and

optimum target temperatures can be found in the

section entitled ~ "Core temperature probe"

on page 24

▯ Poultry will turn out particularly crispy and brown if

you baste it towards the end of the roasting time

with butter, salted water, drained fat or orange

juice.

▯ When cooking duck or goose, pierce the skin

underneath the wings to allow the fat to run out.

▯ Use a roaster or another heat-resistant baking dish

or tin for dishes that require a lot of liquid to be

added to the roast. The same applies if a lot of fat is

likely to drain from the food, e.g. roast goose.

Meal Accessories Level Temperature

in °C

Type of

heating

Cooking

time in min.

Comments

Duck, whole

(1.5 - 2 kg)

Wire rack +

Grill tray/

roasting dish

2 (3) 160/180 N 75* Recipe tip: Stuff with oranges, apples or

dried fruit.

Duck breast Roasting

dish/oven-

proof dish

2 (3) 160 H 25 - 35 Score the skin diagonally in both direc-

tions so that it is cross-hatched.

Goose, whole (5 kg) Wire rack +

Grill tray/

roasting dish

2 (3) 160/190 H 110 - 130* Recipe tip: Stuff with apples, onions and

marjoram, and pin the opening closed

with a cocktail stick or similar sharp item.

2 (3) 160/190 N 110 - 130*

Turkey, whole Wire rack +

Grill tray/

roasting dish

2 (3) 160/190 H 120 - 180*

2 (3) 160/190 N 120 - 180*

Chicken, whole

(1 kg)

(in accordance with

EN 60350-1)

Wire rack +

Grill tray

2 (3) 190 H 70 - 80 Preheating.

2 (3) 190 Z 70 - 80

Chicken drumstick Wire rack +

Grill tray

3 (4) 220 Q 30** Recipe tip: Asian marinade with soy

sauce, honey, chilli, garlic, ginger, cumin,

sweet lime zest and coriander.

3 (4) 220 Z 30**

Chicken leg Wire rack +

Grill tray

3 (4) 220 Q 30** After the leg is turned, the side with more

skin should be at the top. This makes it

nice and crispy.

Marinate in a mixture of oil, rosemary,

sliced lemon and garlic

3 (4) 220 Z 30**

Chicken breast Wire rack +

Grill tray

2 (3) 200 H 20 - 25 Recipe tip: Rub with tandoori paste

before cooking.

2 (3) 200 I 50 No need to preheat; do not open appli-

ance door.

Chicken nuggets,

frozen

Baking tray

+ Grease-

proof paper

2 (3) 200 H 15**

Quail breast Baking tray 3 (4) 220 Z 10 - 12 Baste with oil and seasoning/spices, e.g.

paprika, thyme, juniper and garlic.

Quail, whole

(150 g per bird)

Wire rack +

Grill tray

3 (4) 200 Z 20 - 25 Baste with oil and seasoning/spices, e.g.

paprika, thyme, juniper and garlic.

* Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.

** Turn food after half the cooking time has elapsed.

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