Bedienungsanleitung Gaggenau BO480 (Seite 42 von 56) (Englisch)

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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) of the bird. Further information

and instructions, as well as optimal target

temperatures, can be found in the section Core

temperature probe

▯ 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 roasting dish or another heat-resistant baking

dish or tin for dishes that involve adding a lot of

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

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

Meatballs

(25 g per ball)

Baking tray

+ grease-

proof paper

2 (3) 200 H / I 25 - 30 Recipe tip: Easy to make into a meal,

e.g. meatballs with tomato sauce,

Swedish meatballs and Königsberger

Klopse (Prussian meatballs in a white

sauce with capers).

Meatballs, lightly

fried (25 g per ball)

Baking tray

+ grease-

proof paper

2 (3) 200 H / I 15 Recipe tip: Place meatballs made from

minced lamb or rabbit on skewers and

serve with mint yoghurt or fig mustard.

Meat loaf, fresh

(700 g)

Wire rack +

grill tray

2 (3) 160 H / I 60 Use a core temperature probe (core

temperature 67 °C).

Rashers of bacon

(oven-cooked

bacon), thin

Baking tray

+ grease-

proof paper

3 (4) 180 H 8 - 10 Once you have taken the bacon out of

the oven, place it on some kitchen towel

to soak up the fat.

Rashers of bacon

(oven-cooked

bacon), thick

Baking tray

+ grease-

proof paper

3 (4) 190 H 8 - 12

Stuffed peppers with

minced meat

Ovenproof

dish/roast-

ing dish

2 (3) 175 H / I 55 - 60 Recipe tip: Stuff with minced meat and

cook in tomato sauce.

Dish Accessories Level Temperature

in °C

Heating

function

Cooking

time

in min.

Comments

* 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.

Meal Accessories Level Tempera-

ture

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 directions

so that it is cross-hatched.

Goose, whole (5 kg) Wire rack +

Grill tray/

roasting dish

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

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

* 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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Gaggenau BO480 Seite 42

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