Bedienungsanleitung Gaggenau BX480112 (Seite 37 von 52) (Englisch)

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Tables and tips

Meat

▯ 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 20

▯ Leaving meat to rest: Leave the meat to rest for a

further 10–15 minutes 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. Large pieces of meat, e.g. joints, can be left

to rest in the oven. Smaller pieces of meat, e.g.

steaks, should be wrapped in aluminium foil and left

to rest outside the oven.

▯ For small portions (2–3 people), it is a good idea to

use a heat-resistant baking dish or tin so that the

food does not begin to burn or dry out.

▯ Use the grill tray or roaster for a large joint of meat

and for cooking methods that involve adding a lot of

liquid to the joint.

▯ For best results, leave meat to marinate overnight

and remove the marinade before roasting or grilling,

e.g. using the back of a knife or a spoon.

Otherwise, the herbs and spices will burn.

▯ If the joint of meat has become too dark in colour

and the skin is burnt in places, choose a lower

temperature the next time you cook a joint and

check the rack level.

▯ If the joint is cooked but the sauce is slightly burnt,

use a smaller roaster the next time you cook a joint

and add more liquid. If the sauce is too watery, use

a larger roaster and add less liquid.

Meal Accessory/

ies

Level Tempera-

ture

in °C

Type of

heating

Cooking

time

(mins)

Comments

Beef

Roast beef

(1.5 kg)

Glass dish/

grill tray

2 (3) 180 H 90 - 120*

Rump steak, medium

rare

(500 g)

Glass dish/

grill tray

2 (3) 200 H 40 Core temperature 65 °C

2 (3) 200 I 60 Core temperature 65 °C.

No need to preheat; do not open the appli-

ance door.

Roast beef/sirloin

steak (1 kg)

– rare

Glass dish/

grill tray

2 (3) 230 / 180 H 25 - 35** Recipe tip: Delicious with Béarnaise sauce

or sliced cold with remoulade and roast

potatoes.

– medium rare Glass dish/

grill tray

2 (3) 230 / 180 H 35 - 45**

– well done Glass dish/

grill tray

2 (3) 230 / 180 H 50 - 60**

Pork

Fillet of pork, whole Glass dish/

grill tray

2 (3) 230 / 180 H 20 - 25** Recipe tip: Marinate in a mixture of oil, garlic

and parsley.

Fillet of pork

(250 g)

Glass dish/

grill tray

2 (3) 180 H 30 Core temperature 70 °C.

2 (3) 180 I 50 Core temperature 70 °C.

No need to preheat; do not open the appli-

ance door.

Pork medallions Glass dish/

grill tray

2 (3) 180 H 12 - 15* Recipe tip: Just before you take them out the

oven, add a knob of butter and a sprig of

rosemary to the glass dish/grill tray and

cook all together for a little longer in the

oven.

Joint of pork – leg

(1 kg)

Glass dish/

grill tray

2 (3) 230 / 180 H 45 - 50**

Joint of pork – neck

(1.5 kg)

Glass dish/

grill tray

2 (3) 230 / 180 H 85 - 95**

2 (3) 230 / 180 Z 70 - 80**

* Sear on all sides in a frying pan/roasting dish on the hob first.

** Sear the meat at a high temperature; set the lower temperature after 15 - 20 minutes.

*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.

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