Bedienungsanleitung Gaggenau BO470210 (Seite 40 von 56) (Englisch)

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Meat

▯ Use the core temperature probe so that you can

monitor the core temperature more easily.

Information and instructions, as well as optimal

target temperatures, can be found in the section

Core temperature probe.

▯ Leaving meat to rest: Leave the meat to rest for a

further 10 - 15 minutes after cooking. This gives the

meat a chance to "relax". The meat juices begin to

circulate less, and when the meat is cut, less juice

is lost. Large pieces of meat, e.g. joints, can be left

to rest in the oven. Smaller pieces of meat, e.g.

steaks, should be wrapped in aluminium foil and left

to rest outside the oven.

▯ For small portions (2 - 3 people), it is a good idea to

use a heat-resistant baking dish or tin so that the

food does not begin to burn or dry out.

▯ Use the grill tray or roasting dish for a large joint of

meat and for preparation methods that involve

adding a lot of liquid to the joint.

▯ For best results, leave meat to marinate overnight

and remove it before roasting or grilling, e.g. using

the back of a knife or a spoon. Otherwise, the herbs

and spices will burn.

▯ If the joint of meat has become too dark in colour

and the skin is burnt in places, reduce the set

temperature the next time you cook a joint and

check the rack level.

▯ If the joint is cooked but the sauce is slightly burnt,

use a smaller roasting dish the next time you cook a

joint and add more liquid. If the sauce is too watery,

use a larger roasting dish and add less liquid.

Dish Accessories Level Temperature

in °C

Heating

function

Cooking

time

in min.

Comments

Beef

Joint of beef

(1.5 kg)

Glass dish/

grill tray

2 (3) 180 H 90 - 120*

Roast beef/sirloin

steak (1 kg)

– rare

Glass dish/

grill tray

2 (3) 230 / 180 H 25 - 35** Recipe tip: Delicious with Béarnaise

sauce or cold cut with remoulade and

roast potatoes.

– medium rare Glass dish/

grill tray

2 (3) 230 / 180 H 30 - 40**

– well done Glass dish/

grill tray

2 (3) 230 / 180 H 50 - 60**

Pork

Fillet of pork, whole Glass dish/

grill tray

2 (3) 230 / 180 H 20 - 25** Recipe tip: Marinate in a mixture of oil,

garlic and parsley.

Pork medallions Glass dish/

grill tray

2 (3) 180 H 12 - 15* Recipe tip: Just before you take them

out of the oven, add a knob of butter and

a sprig of rosemary to the glass dish/

grill tray and cook it all together for a

little longer in the oven.

Joint of pork – leg

(1 kg)

Glass dish/

grill tray

2 (3) 230 / 180 H / I 45 - 50**

Joint of pork – neck

(1.5 kg)

Glass dish/

grill tray

2 (3) 230 / 180 H / I 85 - 95**

2 (3) 230 / 180 Z 70 - 80**

Joint of pork with

crispy skin/roast

pork with crackling

(1.5 kg)

Wire rack +

grill tray

2 (3) 180 / 200 Z 60 - 70***

Pork knuckle Wire rack +

grill tray

2 (3) 150 / 200 Z 40 - 45*** Score the skin diagonally in both

directions so that it is cross-hatched.

This makes it nice and crispy.

Smoked pork (1 kg) Glass dish/

grill tray

2 (3) 180 / 160 H / I 50 - 60**

* First, sear on all sides in a frying pan/roasting dish on the hob.

** Sear the meat at a high temperature; after 15 - 20 minutes, set the lower temperature.

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

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