Gaggenau BO 451 Instruction Manual

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Gaggenau BO 451 Instruction Manual Manual pdf 36 page image

36Meat▯ Use the core temperature probe so that you canmonitor the core temperature more easily.Information and instructions, as well as optimaltarget temperatures, can be found in the sectionCore temperature probe .▯ Leaving meat to rest: Leave the meat to rest for afurther 10 - 15 minutes after cooking. This givesthe meat a chance to "relax". The meat juicesbegin to circulate less, and when the meat is cut,less juice is lost. Large pieces of meat, e.g. joints,can be left to rest in the oven. Smaller pieces ofmeat, e.g. steaks, should be wrapped inaluminium foil and left to rest outside the oven.▯ For small portions (2 - 3 people), it is a good ideato use a heat-resistant baking dish or tin so thatthe food does not begin to burn or dry out.▯ Use the grill tray or roasting dish for a large jointof meat and for preparation methods that involveadding a lot of liquid to the joint.▯ For best results, leave meat to marinate overnightand remove it before roasting or grilling, e.g.using the back of a knife or a spoon. Otherwise,the herbs and spices will burn.▯ If the joint of meat has become too dark in colourand the skin is burnt in places, reduce the settemperature the next time you cook a joint andcheck the rack level.▯ If the joint is cooked but the sauce is slightlyburnt, use a smaller roasting dish the next timeyou cook a joint and add more liquid. If the sauceis too watery, use a larger roasting dish and addless liquid.Dish Accessories Level Temperaturein °CHeatingfunctionCookingtimein min.CommentsBeefJoint of beef(1.5 kg)Glass dish/grill tray2 (3) 180 H 90 - 120*Roast beef/sirloinsteak (1 kg)– rareGlass dish/grill tray2 (3) 230 / 180 H 25 - 35** Recipe tip: Delicious with Béarnaisesauce or cold cut with remoulade androast potatoes.– medium rare Glass dish/grill tray2 (3) 230 / 180 H 30 - 40**– well done Glass dish/grill tray2 (3) 230 / 180 H 50 - 60**PorkFillet of pork, whole Glass dish/grill tray2 (3) 230 / 180 H 20 - 25** Recipe tip: Marinate in a mixture of oil,garlic and parsley.Pork medallions Glass dish/grill tray2 (3) 180 H 12 - 15* Recipe tip: Just before you take themout of the oven, add a knob of butter anda sprig of rosemary to the glass dish/grill tray and cook it all together for a lit-tle longer in the oven.Joint of pork – leg(1 kg)Glass dish/grill tray2 (3) 230 / 180 H / I 45 - 50**Joint of pork – neck(1.5 kg)Glass dish/grill tray2 (3) 230 / 180 H / I 85 - 95**2 (3) 230 / 180 Z 70 - 80**Joint of pork withcrispy skin/roastpork with crackling(1.5 kg)Wire rack +grill tray2 (3) 180 / 200 Z 60 - 70***Pork knuckle Wire rack +grill tray2 (3) 150 / 200 Z 40 - 45*** Score the skin diagonally in both direc-tions so that it is cross-hatched. Thismakes it nice and crispy.Smoked pork (1 kg) Glass dish/grill tray2 (3) 180 / 160 H / I 50 - 60*** First, sear on all sides in a frying pan/roasting dish on the hob.** Sear the meat at a high temperature; after 15 - 20 minutes, set the lower temperature.*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.