Gaggenau BO 451 612 Use And Care Manual

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Gaggenau BO 451 612 Use And Care Manual Manual pdf 64 page image

64en-us Tables and tipsAcrylamide in foodstuffsWhich foods are affected?Acrylamide is mainly produced in grain and potatoproducts that are heated to high temperatures, such aschips, fries, toast, rolls, bread, fine baked goods(cookies, gingerbread, Christmas spice cookies).Ossobuco Roastingdish1 430/285*(220/140*)U Searing+ 60 - 90Sear meat and vegetables; use theroasting setting for this. Pour in liquidand turn heat down, cook covered for60 - 90 minutes. Turn once.Viennese boiledbeefRoastingdish1 430/265*(220/130*)U Searing+ 210 - 240Sear halved onions, add vegetablesbriefly and fill up with liquid. Bring toa boil, season, and add beef. Themeat should be completely coveredwith liquid. Put roasting lid on andcontinue cooking at 265°F (130°C).Venison ragout Roastingdish1 430/265 - 285*(220/130 -140*)U Searing+ 60 - 100Sear meat and other ingredients; usethe roasting setting for this. Pour inliquid and turn heat down, dependingon the type of meat and size of thepieces of meat, cook for 60 - 100 min-utes.Roulades Roastingdish1 430/250*(220/120*)U Searing+ 60 - 90Sear roulades portion by portion; usethe roasting setting for this.Tortillas Roastingdish1 345 (175) U Searing+ 10 - 15Sear all ingredients but for the eggsin the roasting dish, then pour theeggs over the top and continue cook-ing until the tortilla is firm.Farmers'omeletteRoastingdish1 345 (175) U Searing+ 10 - 15Sear all ingredients but for the eggsin the roasting dish, then pour theeggs over the top and continue cook-ing until the farmers' omelette is firm.Stuffed pep-pers,vegetarianRoastingdish1 390 (200) U 30 Recipe tip: fill with cooked rice, Eblywheat or lentils and onions, cheese,herbs and spices.Chili con carne Roastingdish1 430/265*(220 / 130*)U Searing+ 60 - 90Dish Accessories Level Temperaturein °F (°C)Type ofheatingCookingtime in min.Observations** Brown the meat at high temperature, switch back to a lower temperature for further cooking.Tips for keeping acrylamide to a minimum whenpreparing foodGeneral Keep cooking times as short as possi-ble. Cook food until it is goldenbrown, but not too dark. Large, thickpieces of food contain less acryl-amide.Baking With hot air at max. 355° F (180 °C).Cookies Egg or egg yolk reduces the produc-tion of acrylamide. Spread out a sin-gle layer evenly on the baking tray.OvenFrench friesCook at least 400 g at once on a bak-ing tray so that the fries do not dryout.Tips for keeping acrylamide to a minimum whenpreparing food