Gaggenau BO 450 610 Use And Care Manual

Also see for BO 450 610: Installation instructions

Gaggenau BO 450 610 Use And Care Manual Manual pdf 38 page image

38Roasting table▯ You can basically use any heat-resistantcookware. Place cookware in the middle of therack. For large roasts, you can also use the grilltray.▯ You can remove the side slide-in racks to preparebulky food. Place the wire rack directly on thebottom of the oven and then place the food or theroaster on the wire rack. Do not place the food orthe roaster directly on the enameled bottom.▯ When removing it, place glass cookware on a drydishcloth or rack and not on a cold or wetsurface. The glass could crack.▯ Once the roast is finished, you should leave it foranother 10 minutes in the switched off, closedoven. This way, meat stays juicier.▯ Poultry becomes particularly crispy brown if youcoat it with butter, salty water, dripped off fat ororange juice towards the end of the cooking time.▯ In the case of duck or goose, pierce the skinunder the wings to allow the fat to drip off.▯ Use the insert rack (depending on the version, anaccessory or special accessory) in the grill trayfor roasting. If you add a little water to the grilltray, the meat juice will be collected and the ovenwill stay cleaner.... you have baked on several levels and the result on the toptray is darker than on the lower one?Choose a slightly lower temperature and the result will beevenly brown. Trays you have inserted at the same time neednot be finished at the same time. Leave the bottom trays to bakea little longer for 5 - 10 minutes or insert them earlier.... cookies do not come off the tray? Briefly place the tray in the oven again and immediately removethe cookies.... your cake does not come off when you turn it out? Carefully loosen the edge with a knife. Turn out the cake againand cover the tin several times with a wet, cold cloth. Next time,grease the tin well and additionally scatter breadcrumbs into it.What to do if... The solutionDishes Shelf levelwith 4 levels(with 5 levels)ConvectionTemperaturein °F (°C)Full surfacegrill+ circulatedairTemperaturein °F (°C)Top +bottom heatTemperaturein °F (°C)Cookingtimein min.Core tem-peraturein °F (°C)BeefBeef roast (1.5 kg)* 2 (3) 355 (180) 355 (180) 60 - 90English roast beef (1.5 kg) 2 (3) 445/355**(230/180**)445/355**(230/180**)45 - 50 115 - 120(45 - 50)Medium roast beef (1.5 kg) 2 (3) 445/355**(230/180**)445/355**(230/180**)60 - 70 130 - 150(55 - 65)Well-done roast beef (1.5 kg) 2 (3) 445/355**(230/180**)90 - 100 160 - 175(70 - 80)PorkPork roast (1.5 kg) 2 (3) 445/355**(230/180**)445/355**(230/180**)60 - 70 170 - 175(75 - 80)Pork roast with crust (1.5 kg) 2 (3) 355 - 390(180/200***)355/390***(180/200***)60 - 70 170 - 175(75 - 80)Smoke-cured pork (1.5 kg) 2 (3) 355/320**(180/160**)40 - 50 150 - 160(65 - 70)Pork knuckles 2 (3) 300/390***(150/200***)300/390***(150/200***)50 - 60 175 - 185(80 - 85)* First cook meat in a casserole on the burner.** Brown the meat at high temperature, after 15 - 20 min. switch back to a lower temperature.*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.