Bedienungsanleitung Gaggenau BOP250102 (Seite 43 von 56) (Englisch)

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Tables and tips en

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 21.

▯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 N75* Recipe tip: Stuff with oranges, apples or

dried fruit.

Duck breast Roasting

dish/oven-

proof dish

2(3) 160 H25- 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 H110- 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 N110- 130*

Turkey, whole Wire rack +

Grill tray/

roasting dish

2(3) 160/190 H120- 180*

2(3) 160/190 N120- 180*

Chicken, whole

(1 kg)

(in accordance with

EN 60350-1)

Wire rack +

Grill tray

2(3) 190 H70- 80 Preheating.

2(3) 190 Z70- 80

Chicken drumstick Wire rack +

Grill tray

3(4) 220 Q30** Recipe tip: Asian marinade with soy

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

sweet lime zest and coriander.

3(4) 220 Z30**

Chicken leg Wire rack +

Grill tray

3(4) 220 Q30** 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 Z30**

Chicken breast Wire rack +

Grill tray

2(3) 200 H20- 25 Recipe tip: Rub with tandoori paste

before cooking.

2(3) 200 I50 No need to preheat; do not open

appliance door.

Chicken nuggets,

frozen

Baking tray

+ Grease-

proof paper

2(3) 200 H15**

Quail breast Baking tray 3(4) 220 Z10- 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 Z20- 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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