Bedienungsanleitung Gaggenau BX481112 (Seite 50 von 52) (Englisch)

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en Tables and tips

Roasting dish

▯ You will need a roaster, pull-out system and heating

element – these are optional accessories.

▯ In the roaster, you can also easily cook large pieces

of meat and braise large quantities.

▯ Food is easy to prepare and can be kept warm in

the oven. Your kitchen will look tidy, the hob will not

be dirty, and fewer cooking smells will be produced

as the dish is being cooked in the oven.

▯ The non-stick coating enables you to roast using

very little fat.

Tip: Rather than adding the fat to the roaster, brush

oil over the meat. This will ensure that the heat is

transferred directly to the meat.

▯ Cooking liquids reduce down quickly. Make sure

that there is always sufficient cooking liquid. For a

cooking time of 30 minutes, add approx. ½ l of

liquid.

▯ When cooking in a sauce, always ensure that the

sauce remains runny and add cooking liquid.

▯ In addition, follow the instructions in the user

manual for the roaster.

Sourdough bread Baking

stone

1 250 / 200* T 50 - 60

Olive and tomato

bread

Baking

stone

1 175 T 45

Pizza, fresh Baking

stone

1 275 T 5 - 8 The cooking time varies depending on the

type and thickness of the dough and top-

ping.

Pizza, frozen Baking

stone

1 230 T 8 - 10 The cooking time varies depending on the

thickness of the dough. Follow the manufac-

turer’s instructions.

Tarte flambée,

fresh

Baking

stone

1 300 T 3 - 4 Recipe tip: Traditional or with goat's cheese,

Parma ham, figs and spring onions.

Tarte flambée,

frozen

Baking

stone

1 250 T 4 - 5

Meal Accessory/

ies

Level Tempera-

ture

in °C

Type of

heating

Cooking

time

(mins)

Comments

* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.

Dish Accessories Level Temperature

in °C

Heating

function

Cooking time

in min.

Comments

Chicken breast Roasting

dish

1 200 U Initial roasting

+ 15 - 20

Before you place the food in the roasting

dish, heat it up using the "Roasting func-

tion". Then insert the core temperature

probe.

Beef goulash Roasting

dish

1 220 /

130 - 140*

U Initial roasting

+ 60 - 120

Roast the onion and meat initially; use the

"Roasting function" for this. Pour in liquid

and turn the temperature back down;

cook for 60 - 120 minutes depending on

the type of meat.

Ossobuco Roasting

dish

1 220 / 140* U Initial roasting

+ 60 - 90

Roast the meat and vegetables initially;

use the "Roasting function" for this. Pour

in liquid and turn the temperature back

down; cover and cook for a further 60 - 90

minutes. Turn the sliced shanks once.

Viennese boiled

beef

Roasting

dish

1 220 / 130* U Initial roasting

+ 210 - 240

Roast the onion halves for a short time,

add the vegetables and roast briefly, then

fill the dish with liquid. Bring the vegeta-

ble water to the boil, season and add the

Viennese boiled beef. The meat should

be completely covered in liquid. Place the

lid on the roasting dish and continue

cooking at a temperature of 130 °C.

* Roast initially at a high temperature; to continue cooking, turn the temperature back down.

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