Bedienungsanleitung Gaggenau BS471111 (Seite 42 von 56) (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.

Comments

Entrecôte, seared, medium

rare (350 g/piece)

solid 170 - 180 30 10 - 20

Fillet, seared, medium rare,

in puff pastry (600 g)

solid 180 - 200 80 / 100 30 - 45 Line the cookware with greaseproof paper.

Saddle of veal, seared,

medium rare (1 kg)

solid 160 - 180 30 / 60 20 - 30 If you have added liquid to the unperforated

cookware, 30% humidity is sufficient.

Smoked pork, cooked,

sliced

solid 100 100 15 - 20

Roast pork with crackling

(joint of pork with rind), well

done (1.5 kg)

Wire rack 1) 120

2) 160

3) 230

100

30 - 40

20 - 40

With a knife, crosshatch the rind before cook-

ing.

Use the core temperature probe: In the second

stage of cooking, cook the food to a core tem-

perature of up to approximately 60 °C, and in

the third stage of cooking, cook it up to a core

temperature of 75 - 80 °C.

Saddle of lamb, seared,

medium rare (150 g/piece)

solid 160 - 170 0 / 30 12 - 15

Leg of lamb, seared,

medium rare (1.5 kg)

solid 170 - 180 30 / 60 60 - 80

Saddle of venison, seared,

medium rare (500 g/piece)

solid 160 - 170 0 / 30 12 - 18

Joint of beef, well done

(1.5 kg)

Wire rack 1) 210 - 230

2) 140 - 160

100

30 / 60

15 - 20

60 - 90

If you have added liquid to the unperforated

cookware, 30% humidity is sufficient.

Sirloin, seared, medium rare

(1 kg)

solid 170 - 180 30 50 - 60

Pork roast

(neck or shoulder), well

done (1 - 1.5 kg)

Wire rack 1) 200 - 220

2) 160 - 180

100

40 - 60

If you have added liquid to the unperforated

cookware, 30% humidity is sufficient.

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

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