Gaggenau BM 450 Use And Care Manual

Also see for 400 Series: Use & care manual Use and care manual Quick start guide Assembly instructions Quick start guide

53Roasting and grillingTables: The times given apply to food placed in a coldoven.The temperature and roasting time depend on the typeand amount of food being cooked. This is whytemperature ranges are given in the tables. Begin withthe lowest temperature and, if necessary, use a highersetting the next time.For more information, see the section entitled "Tips forgrilling and roasting" that follows the tables.Cookware: You may use any heat-resistant cookwarethat is suitable for use in a microwave. Metal roastingdishes are only suitable for roasting withoutmicrowaves.The cookware can become very hot. Use oven glovesto take the cookware out of the oven.Place hot glass cookware on a dry kitchen towel afterit has been removed from the oven. The glass couldcrack if placed on a cold or wet surface.Tips for roasting: Use a deep roasting dish forroasting meat and poultry.Check that your cookware fits in the cookingcompartment. It should not be too big.Meat: Cover the bottom of the cookware with liquid.Add slightly more liquid for pot roasts. Turn pieces ofmeat halfway through the cooking time. When theroast is ready, turn off the oven and allow it to rest foran additional 10 minutes. This allows betterdistribution of the meat juices.Grilling tip: Always keep the oven door closed whengrilling and do not preheat.As far as possible, the pieces of food you are grillingshould be of equal thickness. Steaks should be atleast 1 inch (25 mm) thick. This will allow them tobrown evenly and remain succulent and juicy. Onlyadd salt to steaks once they have been grilled.Use tongs to turn the pieces of food you are grilling. Ifyou pierce the meat with a fork, the juices will run outand it will become dry.Dark meat, such as beef, browns more quickly thanlighter-colored meat, such as veal or pork. Whengrilling light-colored meat or fish, these often onlybrown slightly on the surface, although they arecooked and juicy on the inside.The grill element switches off and on againautomatically. This is normal. The grill settingdetermines how frequently this occurs.Steaming tips: Use cookware with a lid for braisingfish.Put two to three tablespoons of liquid and a littlelemon juice or vinegar into the cookware.Dish Amount Microwave powersetting in watts,cooking time inminutesHeight Type ofheatingTemperature°F (°C),grill settingNotesPot-roasted beef Approx.2.2 lb(1000 g)180 W, 80-90 min. 0 R 320 - 340(160-170)Cookware with lidSteak, medium rare Approx.2.2 lb(1000 g)180 W, 30-40 min. 0 R 355 - 390(180-200)Cookware without lid. Turnhalfway through the cookingtime.Pork roast without(e.g. neck)Approx.26.5 oz(750 g)360 W, 35-45 min. 0 R 340 - 355(170-180)Cookware without lid.Boned pork with rind*(e.g. shoulder)Approx.2.2 lb(1000 g)180 W, 80-90 min. 0 R 340 - 355(170-180)Cookware without lid. Donot turn.Pork tenderloin Approx.17.6 - 21.2 oz(500-600 g)180 W, 35-40 min. 0 R 355 - 375(180-190)Cookware without lid.Meat loaf Approx.26.5 oz(750 g)360 W, 30-35 min. 0 H 390 - 410(200-210)Cookware without lid.Chicken, whole Approx.2.2 - 2.6 lb(1000-1200 g)360 W, 30-40 min. 0 Y 355 - 375(180-190)Cookware with lid Placewith the breast side up. Donot turn.