Gaggenau BO 480 Use And Care Manual

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Gaggenau BO 480 Use And Care Manual Manual pdf 44 page image

44Poultry▯ For better results, use the core temperature sensor.Do not place it in the middle (hollow space), butrather between the belly and upper thigh. For notesand optimal target temperatures, see the Coretemperature sensor chapter.▯ Poultry will turn out particularly crispy and brown ifyou baste it towards the end of the roasting timewith butter, salted water, drippings or orange juice.▯ When cooking duck or goose, pierce the skin onthe underside of the wings to allow the fat to runout.▯ Use a roasting dish or another heat-resistant panfor dishes that generate a lot of liquid for roasting.The same applies if a lot of fat can run out of thefood, e.g. with roast goose.MiscellaneousMeatballs(80 g each)Baking tray +greaseproofpaper2 (3) 390 (200) H 30 - 35 The flatter the meatballs are, the quickerthey will cook. Well-suited for largequantities.Meatballs, cooked(80 g each)Baking tray +greaseproofpaper2 (3) 390 (200) H 20 Well-browned and yet juicy meatballs:first cook in the pan and then put in theoven.Meatballs(25 g each)Baking tray +Greaseproofpaper2 (3) 390 (200) H 25 - 30 Recipe tip: very good for further combi-nations, e.g. meatballs with tomatosauce, Swedish meatballs, Königs-berger meatballs.Meatballs, cooked(25 g each)Baking tray +Greaseproofpaper2 (3) 390 (200) H 15 Recipe tip: put meatballs of lamb or rab-bit on a skewer and serve with mintedyogurt or fig mustard.Head cheese, fresh(700 g)Wire rack +Grill tray2 (3) 320 (160) H 60 Use core temperature sensor (core tem-perature 153°F (67 °C).Bacon strips, thin Baking tray +Greaseproofpaper3 (4) 355 (180) H 8 - 10 After taking out, let drip on a papertowel.Bacon strips, thick Baking tray +Greaseproofpaper3 (4) 375 (190) H 8 - 12Stuffed peppers withground meatOvenproofdish/roastingdish2 (3) 345 (175) H 55 - 60 Recipe tip: fill with ground meat andcook in tomato sauce.Dish Accessories Level Temperaturein °F (°C)Type ofheatingCooking timein min.Observations* 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.Dish Accessories Level Temperaturein °F (°C)Type ofheatingCooking timein min.ObservationsDuck, whole(1.5 - 2 kg)Wire rack +Grill tray/roasting dish2 (3) 320 / 355(160 / 180)N 75* Recipe tip: fill with oranges, apples ordried fruit.Duck breast Roastingdish/oven-proof dish2 (3) 320 (160) H 25 - 35 Tear skin roughly.* Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.** Turn food halfway through the cooking time.