Gaggenau BO 451 612 Use And Care Manual

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Gaggenau BO 451 612 Use And Care Manual Manual pdf 48 page image

48en-us Tables and tipsMeat▯ Use the core temperature sensor so that you canmonitor the core temperature more easily. Informationand optimum target temperatures can be found in thesection entitled ~ "Core temperature probe"on page 26.▯ Leaving meat to rest: Let meat rest for a further 10 -15 minutes after cooking. This gives the meat achance to "relax". The circulation of the meat juiceslows down and there is less loss of juice whencutting into the meat. Large pieces of meat, such asroasts, can rest in the oven. Smaller ones, e.g. steaks,should rest outside the oven wrapped in aluminumfoil.▯ For small portions (2 - 3 people), use a heat-resistantpan so that the food does not burn or dry out.▯ Use the grill tray or the roasting dish for a large roastand for types of preparation that generate a lot ofliquid for roasting.▯ For best results, leave meat to marinate overnight andremove it before roasting or grilling, e.g. using theback of a knife or a spoon. Otherwise, the herbs andspices will burn.▯ If the roast gets too dark and the crust is burned inplaces, reduce the temperature the next time andcheck the rack level.▯ If the roast is cooked but the sauce is burned on, nexttime use a smaller roasting dish and add more liquid.If the sauce is too watery, next time use a largerroasting dish and add less liquid.Dish Accessories Level Temperaturein °F (°C)Type ofheatingCookingtimein min.ObservationsBeefRoast beef(3.3 lb /1.5 kg)Glass/grilltray2 (3) 355 (180) H 90 - 120*Rump steak,medium rare(1.1 lb /500 g)Glass/grilltray2 (3) 390 (200) H 30 Core temperature 150° F (65 °C)2 (3) 390 (200) I 45 - 50 Core temperature 150° F (65 °C).No need to preheat; do not openappliance door.Roast beef/sirloin(2.2 lb /1 kg) - rareGlass/grilltray2 (3) 445 /355 (230 /180)H 25 - 35** Recipe tip: tastes very good withBéarnaise sauce or sliced cold withremoulade and roasted potatoes.- medium Glass/grilltray2 (3) 445 /355 (230 /180)H 35 - 45**- well-done Glass/grilltray2 (3) 445 /355 (230 /180)H 50 - 60**PorkFillet of pork,wholeGlass/grilltray2 (3) 445 /355 (230 /180)H 20 - 25** Recipe tip: marinate with oil, garlic,and parsley.Fillet of pork(0.6 lb /250 g)Glass/grilltray2 (3) 355 (180) H 30 Core temperature 160° F (70 °C).2 (3) 355 (180) I 40 - 45 Core temperature 160° F (70 °C).No need to preheat; do not openappliance door.Pork medallions Glass/grilltray2 (3) 355 (180) H 12 - 15* Recipe tip: shortly before removing,put a piece of butter and a rosemarysprig in the glass/grill tray and con-tinue cooking in the oven.* First cook thoroughly in a pan/roasting dish 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.