Bedienungsanleitung Gaggenau BS471111 (Seite 43 von 56) (Englisch)

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Meat/poultry – low-temperature cooking

▯ Meat seared at a high temperature develops as it

cooks for an extended period at a low temperature.

This gives the meat an even, delicate pink colour

throughout (other than a very thin edge) and makes

it extraordinarily succulent. You do not need to turn

the meat during cooking or pour any liquid over it.

▯ 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.

▯ For food hygiene reasons, sear the meat briefly on

all sides at a high temperature in the frying pan

before cooking it. This gives the meat a crust, which

prevents the meat juices from escaping and

produces the kind of flavour characteristic of fried

meat.

▯ Season with care: Because the meat develops as it

cooks slowly, all of the flavours become more

intense.

▯ When game and horse meat is cooked at low

temperatures, its flavour becomes stronger than

when prepared the conventional way.

▯ Use "Low-temperature cooking" mode › . In this

mode, any moisture escaping from the food remains

in the cooking compartment and prevents the food

from drying out.

▯ Please note that the core temperature of the food

cannot be higher than the temperature inside the

cooking compartment. As a rule of thumb, the

temperature that is set in the cooking compartment

should be 10 - 15 °C above the required core

temperature.

▯ Towards the end of the cooking time, you can

reduce the temperature to 60 °C. This will allow

you to extend the cooking time (e.g. if your guests

are going to be late). If you wish to pause cooking,

the temperature in the cooking compartment must

be no higher than the required core temperature.

This means that large items can remain in the

cooking compartment for 1 - 1.5 hours and small

items can remain there for 30 - 45 minutes.

▯ Serve on pre-warmed plates.

Food Cooking con-

tainer

Tempera-

ture in °C

Type of

heating

Cooking

time in

min.

Comments

Duck breast, medium rare

(350 g/piece)

solid 70 - 80 › 40 - 60 After cooking, you can crisp up the skin side

quickly in the frying pan

Entrecôte, medium rare

(350 g/piece)

solid 70 - 80 › 40 - 70

Leg of lamb, boned, tied,

medium rare (1.5 kg)

solid 70 - 80 › 180 - 240 Turn in garlic and herbs before cooking in oil.

Beef steaks, medium rare

(175 g/piece)

solid 70 - 80 › 30 - 60

Sirloin, medium rare

(1 - 1.5 kg)

solid 70 - 80 › 150 - 210 Slice and serve with béchamel sauce

Pork medallions, well done

(70 g each)

solid 80 › 50 - 70

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