Bedienungsanleitung Gaggenau BOP211 (Seite 35 von 48) (Englisch)

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Tables and tips

Meat

▯ 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 (two to three 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 the marinade 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.

Tuna steak Baking tray 3 (4) 230 Z 8 - 10 Recipe tip: Season Asian-style with soy

sauce, sesame oil, ginger, honey, garlic, chilli

and coriander seeds.

Fish fingers,

frozen

Baking tray

+ grease-

proof paper

2 (3) 220 H 15 - 17*

Squid rings,

frozen

Baking tray

+ grease-

proof paper

2 (3) 220 N 8 - 12

Meal Accessory/

ies

Level Tempera-

ture

in °C

Type of

heating

Cooking

time

(mins)

Comments

* Turn the food halfway through cooking.

Meal Accessory/

ies

Level Tempera-

ture

in °C

Type of

heating

Cooking

time

(mins)

Comments

Beef

Roast beef

(1.5 kg)

Glass dish/

grill tray

2 (3) 180 H 90 - 120*

Rump steak, medium

rare

(500 g)

Glass dish/

grill tray

2 (3) 200 H 30

2 (3) 200 I 45 - 50 No need to preheat; do not open the appli-

ance door.

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 sliced cold 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.

Fillet of pork

(250 g)

Glass dish/

grill tray

2 (3) 180 H 30

2 (3) 180 I 40 - 45 No need to preheat; do not open the appli-

ance door.

* Sear on all sides in a frying pan/roasting dish on the hob first.

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

*** 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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