Bedienungsanleitung Gaggenau BX480112 (Seite 39 von 52) (Englisch)

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Tables and tips

Poultry

▯ Use the core temperature probe so that you can

monitor the core temperature more easily. Insert

this between the belly and the thigh, rather than in

the middle (cavity). Further information and

optimum target temperatures can be found in the

section entitled ~ "Core temperature probe"

on page 20

▯ Poultry will turn out particularly crispy and brown if

you baste it towards the end of the roasting time

with butter, salted water, drained fat or orange

juice.

▯ When cooking duck or goose, pierce the skin

underneath the wings to allow the fat to run out.

Miscellaneous

Meatballs (80 g

each)

Baking tray

+ grease-

proof paper

2 (3) 200 H 30 - 35 The flatter the meatballs, the faster they

cook. Easy to make in large quantities.

Meatballs, lightly

fried (80 g each)

Baking tray

+ grease-

proof paper

2 (3) 200 H 20 For nicely browned yet juicy meatballs, fry

them lightly in the frying pan first before put-

ting them in the oven.

Meatballs (25 g

each)

Baking tray

greaseproof

paper

2 (3) 200 H 25 - 30 Recipe tip: Easy to make into a meal, e.g.

meatballs with tomato sauce, Swedish meat-

balls and Königsberger Klopse (Prussian

meatballs in a white sauce with capers).

Meatballs, lightly

fried (25 g each)

Baking tray

greaseproof

paper

2 (3) 200 H 15 Recipe tip: Place meatballs made from

minced lamb or rabbit on skewers and serve

with mint yoghurt or fig mustard.

Meat loaf, fresh

(700 g)

Wire rack +

grill tray

2 (3) 160 H 60 Use a core temperature probe (core temper-

ature 67 °C).

Bacon strips

(fried bacon), thin

Baking tray

greaseproof

paper

3 (4) 180 H 8 - 10 After removing from the oven, place on

kitchen towel to soak up the fat.

Bacon strips

(fried bacon), thick

Baking tray

greaseproof

paper

3 (4) 190 H 8 - 12

Peppers stuffed with

minced meat

Ovenproof

dish/roaster

2 (3) 175 H 55 - 60 Recipe tip: Stuff with minced meat and cook

in tomato sauce.

Meal Accessory/

ies

Level Tempera-

ture

in °C

Type of

heating

Cooking

time

(mins)

Comments

* 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.

Meal Accessory/

ies

Level Tempera-

ture

in °C

Type of

heating

Cooking

time

(mins)

Comments

Duck, whole

(1.5 - 2 kg)

Wire rack +

grill tray/

roaster

2 (3) 160 / 180 N 75* Recipe tip: Stuff with oranges, apples or

dried fruit.

Duck breast Roaster/

ovenproof

dish

2 (3) 160 H 25 - 35 Score the skin diagonally in both directions

so that it is cross-hatched.

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

** Turn the food halfway through cooking.

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