Bedienungsanleitung Gaggenau BS451 (Seite 36 von 44) (Englisch)

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Meat – cooking at higher temperatures

▯ Combining steam and hot air is the best way of

cooking many types of fish.In this operating mode,

the cooking compartment is hermetically sealed

and the moisture counteracts the drying effects of

the hot air, which is used in conventional

cooking.The optimal conditions can be achieved for

any type of food thanks to the variable humidity

control system.

▯ The cooking times listed are intended as a guide

only, and depend heavily on the temperature of the

meat at the start of cooking and on how long the

meat was seared for. 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 entitled 'Core temperature probe'.

▯ Take the meat out of the refrigerator 1 hour before

you begin preparing it.

▯ When using the perforated cooking insert or the

wire rack, slide in an item of cookware with an

unperforated base beneath it. Pour a little water

into the unperforated cooking insert to prevent the

meat from burning on. You can also add vegetables,

wine, spices and herbs to it to make a tasty base for

a sauce.

▯ If you want the meat to be rare or medium rare,

open the door when the temperature reaches 5 °C

below the required core temperature and wait until

the target temperature is reached. This prevents

overcooking and allows the meat the necessary

time to rest.

▯ Time to rest: Allow the meat to rest for 5 minutes on

a wire rack 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.

Food Cooking con-

tainer

Tempera-

ture in °C

Humid-

ity in %

Cooking

time in

min.

Remarks

Entrecôte, browned,

medium-rare (350 g each)

Unperforated 170 - 180 0/30 10 - 20

Filet, browned, medium-rare,

in puff pastry (600 g)

Unperforated 190 - 200 80/100 25 - 40 Line the cooking container with baking

paper

Back of veal, browned,

medium-rare (1 kg)

Unperforated 160 - 180 30/60 20 - 30 30 % humidity is sufficient when liquid is

added to the unperforated cooking con-

tainer.

Smoked pork chops,

cooked, in slices

Unperforated 100 100 15 - 20

Roast pork with crust,

well-done (1.5 kg)

Rack 1) 120

2) 170 - 180

3) 220

100

30 - 35

10 - 15

Cut into the crust crosswise before

cooking. Use the core temperature

probe: in the second cooking step, you

should achieve a core temperature of

about 65°C to cook the meat in the third

step up to a core temperature of 75 -

80 °C.

Leg of lamb, browned,

medium-rare (1.5 kg)

Unperforated 170 - 180 30/60 60 - 80

Back of venison, browned,

medium-rare (500 g each)

Unperforated 160 - 180 0/30 12 - 18

Beef roast, well-done

(1.5 kg)

Rack 1) 210 - 230

2) 140 - 160

100

30/60

15 - 20

60 - 90

30 % humidity is sufficient when liquid is

added to the unperforated cooking con-

tainer.

Roast beef, browned,

medium-rare (1 kg)

Unperforated 160 - 180 0/30 40 - 60

Roast pork (neck or shoul-

der), well-done (1.5 kg)

Rack 1) 220 - 230

2) 160 - 170

100

30/60

60 - 90

30 % humidity is sufficient when liquid is

added to the unperforated cooking con-

tainer.

Heating up (boiled) sausage Unperforated 85 - 90 100 10 - 20 e.g. Bavarian veal sausage ('Weiss-

wurst') or 'Lyoner' pork sausage

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