Gaggenau BO8 1 2 Series User Manual And Installation Instructions

Also see for BO47 1 2 Series: User manual and installation instructions

How it works en39Food Accessory/cookwareLevel Temperat-ure in °CType ofheatingCookingtime inminsCommentsFish kebabs Wire rack + grilltray3 (4) 200 121 Use firm types of fish, e.g. sal-mon, coley, ocean perch andcod.Fish fingers,frozenBaking tray +greaseproof pa-per2 (3) 220 15-171Trout, whole Baking tray 3 (4) 200-220 161 Recipe tip: Stuff with lemon, gar-lic and parsley.Prawn skewers,freshWire rack + grilltray3 (4) 180 101Prawn skewers,frozenWire rack + grilltray3 (4) 180 121Salmon steak Wire rack + grilltray3 (4) 250 10-12 Recipe tip: Marinate in a mixtureof sweet lime, salt, pepper andgarlic.Salmon steak Baking tray 2 (3) 200 10-12 Recipe tip: Marinate in a mixtureof sweet lime, salt, pepper andgarlic.Tuna steak Baking tray 2 (3) 200 8-10 Recipe tip: Season Asian-stylewith soy sauce, sesame oil,ginger, honey, garlic, chilli andcoriander seeds.Calamari rings,frozenBaking tray +greaseproof pa-per2 (3) 220 8-121 Turn the food halfway through cooking.22.5 MeatTake note of the recommended settings for meat.¡ The cooking times listed are intended as a guideonly and depend heavily on the temperature of themeat at the start of cooking and on how long themeat was seared for. Use the core temperatureprobe so that you can monitor the core temperaturemore easily. Information and instructions, as well asoptimal target temperatures, can be found in thesection entitled Core temperature probe → Page 20.¡ Time to rest: Allow the meat to rest for 5-15 minuteson a wire rack after cooking. This gives the meat achance to "relax". The circulation of the meat juiceslows and, when the meat is cut, less juice is lost.Large pieces of meat, e.g. joints, can be left to restin the oven. Smaller pieces of meat, e.g. steaks,should be wrapped in aluminium foil and left to restoutside the oven.¡ For small portions (2–3 people), it is a good idea touse a heat-resistant baking dish or tin so that thefood does not begin to burn or dry out.¡ Use the grill tray or roaster for a large joint of meatand for preparation methods that involve adding alot of liquid to the joint.¡ For best results, leave meat to marinate overnightand remove the marinade 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 set tem-perature the next time you cook a joint and checkthe shelf level.¡ If the joint is cooked but the sauce is slightly burnt,use a smaller roaster the next time you cook a jointand add more liquid. If the sauce is too watery, usea larger roaster and add less liquid.MeatFood Accessory/cookwareLevel Temperat-ure in °CType ofheatingCookingtime inminsCommentsBeef1 Sear on all sides in a frying pan or roasting dish on the hob first.2 Sear meat at a high temperature; set the lower temperature after 15-20 minutes.3 Cook meat at a low temperature; set it to cook at the higher temperature for the last 15-20 minutes.