Bedienungsanleitung Gaggenau BS454101 (Seite 46 von 60) (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 optimum target

temperatures can be found in the section entitled

~ "Core temperature probe" on page 25.

▯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 an unperforated cooking container

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

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time

in mins

Comments

Entrecôte, seared, medium

rare (350 g/piece)

Unperforated 170–180 30 10–20

Fillet, seared, medium rare,

in puff pastry (600 g)

Unperforated 180–200 80 30–45 Line the cooking container with greaseproof

paper.

Saddle of veal, seared,

medium rare (1 kg)

Unperforated 160–180 30/60 20–30 If you have added liquid to the unperforated

cooking container, 30% humidity is sufficient.

Smoked pork, cooked,

sliced

Unperforated 100 100 15–20

Roast pork with crackling

(joint of pork with rind), well

done (1.5 kg)

Wire rack +

unperforated

1) 160

2) 230

Cut the rind to form a cross-hatch pattern

before cooking.

Use the core temperature probe: In the first

stage of cooking, cook the food to a core

temperature of up to approximately 65–

70 °C, and in the second stage of cooking,

cook it up to a core temperature of 70–

75 °C.

Saddle of lamb, seared,

medium rare (150 g/piece)

Unperforated 160–170 0/30 12–15

Leg of lamb, seared,

medium rare (1.5 kg)

Unperforated 1) 200

2) 140

60–70

Saddle of venison, seared,

medium rare (500 g/piece)

Unperforated 160–170 0/30 12–18

Joint of beef, well done

(1.5 kg)

Wire rack +

unperforated

1) 230

2) 160

100

60*

60–90

* If you have added liquid to the unperforated

cooking container, 30% humidity is sufficient.

Sirloin, seared, medium rare

(1 kg)

Unperforated 170–180 30 50–60

Joint of pork

(Neck or shoulder), well

done (1–1.5 kg)

Wire rack +

unperforated

1) 200–220

2) 160–180

100

60*

40–60

* If you have added liquid to the unperforated

cooking container, 30% humidity is sufficient.

Sausages, boiled, heating Unperforated 85–90 100 10–20 E.g. Bologna sausages, Bavarian veal sau-

sages

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