Gaggenau BO 480 Use And Care Manual

Also see for BO 480: Instruction manual Instruction manual

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Gaggenau BO 480 Use And Care Manual Manual pdf 42 page image

42Meat▯ For better results, use the core temperature sensor.For notes and optimal target temperatures, see theCore temperature sensor chapter.▯ Let meat rest 10 - 15 min. after cooking. This way,the meat can "relax." The circulation of the meatjuice slows down and there is less loss of juicewhen cutting into the meat. Large pieces of meatsuch as roasts can rest in the oven. Smaller ones,e.g. steaks, should rest outside the oven wrapped inaluminum foil.▯ For small portions (2 - 3 people) use a heat-resistant pan so that the food does not burn or dryout.▯ Use the wire rack or the roasting dish for a largeroast and for types of preparation that generate alot of liquid for roasting.▯ Marinate overnight and discard the marinade beforeroasting or grilling, e.g. with the back of a knife or aspoon. Otherwise the spices and herbs will burn.▯ When the roast gets too dark and the crust isburned in places, reduce the temperature the nexttime and check the slide-in level.▯ If the roast is cooked but the sauce is burned on,next time use a smaller roasting dish and add moreliquid. If the sauce is too watery, next time use alarger roasting dish and add less liquid.Fish sticks, frozen Baking tray +greaseproofpaper2 (3) 430 (220) H 15 - 17*Squid rings, frozen Baking tray +greaseproofpaper2 (3) 430 (220) N 8 - 12Dish Accessories Level Temperaturein °F (°C)Type ofheatingCooking timein min.Observations* Turn food halfway through the cooking time.Dish Accessories Level Temperaturein °F (°C)Type ofheatingCooking timein min.ObservationsBeefRoast beef(1.5 kg)Glass/grill tray 2 (3) 355 (180) H 90 - 120*Rump steak, mediumrare, 15.9 oz (450 g)Glass/grill tray 2 (3) 390 (200) H 30 Core temperature 150° F (65 °C)2 (3) 390 (200) I 40 Core temperature 150° F (65 °C).No need to preheat; do not open appli-ance door.Roast beef/sirloin(1 kg) - rareGlass/grill tray 2 (3) 445 / 355(230 / 180)H 25 - 35** Recipe tip: tastes very good with Béar-naise sauce or sliced cold with remou-lade and roasted potatoes.- medium Glass/grill tray 2 (3) 445 / 355(230 / 180)H 30 - 40**- well-done Glass/grill tray 2 (3) 445 / 355(230 / 180)H 50 - 60**PorkFillet of pork, whole Glass/grill tray 2 (3) 445 / 355(230 / 180)H 20 - 25** Recipe tip: marinate with oil, garlic, andparsley.Fillet of pork, 0.6 lb(260 g)Glass/grill tray 2 (3) 355 (180) H 30 Core temperature 160° F (70 °C).2 (3) 355 (180) I 40 Core temperature 160° F (70 °C).No need to preheat; do not open appli-ance door.* 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.