Gaggenau BO 451 Instruction Manual

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Gaggenau BO 451 Instruction Manual Manual pdf 38 page image

38Poultry▯ Use the core temperature probe so that you canmonitor the core temperature more easily. Insertthis between the belly and the thigh, rather than inthe middle (cavity) of the bird. Further informationand instructions, as well as optimal targettemperatures, can be found in the section Coretemperature probe .▯ Poultry will turn out particularly crispy and brownif you baste it towards the end of the roasting timewith butter, salted water, drained fat or orangejuice.▯ When cooking duck or goose, pierce the skinunderneath the wings to allow the fat to run out.▯ Use a roasting dish or another heat-resistantbaking dish or tin for dishes that involve adding alot of liquid to the roast. The same applies if a lotof fat is likely to drain from the food, e.g. for roastgoose.Meatballs(25 g per ball)Baking tray+ grease-proof paper2 (3) 200 H / I 25 - 30 Recipe tip: Easy to make into a meal,e.g. meatballs with tomato sauce, Swed-ish meatballs and Königsberger Klopse(Prussian meatballs in a white saucewith capers).Meatballs, lightlyfried (25 g per ball)Baking tray+ grease-proof paper2 (3) 200 H / I 15 Recipe tip: Place meatballs made fromminced lamb or rabbit on skewers andserve with mint yoghurt or fig mustard.Meat loaf, fresh(700 g)Wire rack +grill tray2 (3) 160 H / I 60 Use a core temperature probe (coretemperature 67 °C).Rashers of bacon(oven-cookedbacon), thinBaking tray+ grease-proof paper3 (4) 180 H 8 - 10 Once you have taken the bacon out ofthe oven, place it on some kitchen towelto soak up the fat.Rashers of bacon(oven-cookedbacon), thickBaking tray+ grease-proof paper3 (4) 190 H 8 - 12Stuffed peppers withminced meatOvenproofdish/roast-ing dish2 (3) 175 H / I 55 - 60 Recipe tip: Stuff with minced meat andcook in tomato sauce.Dish Accessories Level Temperaturein °CHeatingfunctionCookingtimein min.Comments* 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.Dish Accessories Level Temperaturein °CHeatingfunctionCookingtimein min.CommentsDuck, whole(1.5 - 2 kg)Wire rack +grill tray/roasting dish2 (3) 160 / 180 N 75* Recipe tip: Stuff with oranges, apples ordried fruit.Duck breast Roastingdish/oven-proof dish2 (3) 160 H 25 - 35 Score the skin diagonally in both direc-tions so that it is cross-hatched.Goose, whole (5 kg) Wire rack +grill tray/roasting dish2 (3) 160 / 190 H / I 110 - 130* Recipe tip: Stuff with apples, onions andmarjoram and pin the opening closedwith a cocktail stick or similar sharpitem.2 (3) 160 / 190 N 110 - 130** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.** Turn food after half the cooking time has elapsed.