Gaggenau BOP 210/211 Instruction Manual

Gaggenau BOP 210/211 Instruction Manual Manual pdf 28 page image

28Roasting table▯ You can use any heat resistant ovenware. Placethe ovenware in the middle of the rack. For largeroasts, you can also use the grill tray.▯ You can remove the side slide-in racks to preparebulky food. Place the wire rack directly on thebottom of the oven and then place the food or theroaster on the wire rack. Do not place the food orthe roaster directly on the enamelled bottom.▯ When removing it, place glass cookware on a drydishcloth or rack and not on a cold or wetsurface. The glass could crack.▯ Once the roast is finished, you should leave it foranother 10 minutes in the switched off, closedoven. This way, meat stays juicier.▯ Poultry becomes crispy brown if you coat it withbutter, salty water, dripped off fat or orange juicetowards the end of the cooking time.▯ In the case of duck or goose, pierce the skinunder the wings to allow the fat to drip off.▯ Use the insert rack (depending on the version, anaccessory or special accessory) in the grill trayfor roasting. If you add a little water to the grilltray, the meat juice will be collected and the ovenwill stay cleaner.Dishes Level Hot airTemperaturein °CFull surface grill +circulated heatTemperaturein °CTop + bottomheatTemperaturein °CCooking timein min.Core tem-perature in°CBeefPork roast 1.5 kg** 2 180 180 60 - 90Roast beef, rare 1.5 kg** 2 230/180 230/180 45 - 50 45 - 50Roast beef, medium 1.5 kg** 2 230/180 230/180 60 - 70 55 - 65Roast beef, well-done 1.5 kg** 2 230/180 90 - 100 70 - 80PorkPork roast 1.5 kg** 2 230/180 230/180 60 - 70 75 - 80Roast pork with crust 1.5 kg*** 2 180/200 180/200 60 - 70 75 - 80Smoked pork 1.5 kg** 2 180/160 40 - 50 65 - 70Knuckle of pork*** 2 150/200 150/200 50 - 60 80 - 85Rolled roast*** 2 230/180 230/180 60 - 70 75 - 80VealRoast veal** 2 230/180 230/180 60 - 70 75 - 80Knuckle of veal*** 2 150/180 150/180 50 - 60 75Veal loin 2 160 - 170 20 70 - 75Stuffed breast of veal* 2 120 - 130 120 75 - 80VenisonRoast boar* 2 170 - 180 60 - 90Leg of venison* 2 170 - 180 60 - 80 75 - 80Saddle of venison 2 165 - 175 170 - 180 20 - 25 65 - 70Leg of lamb* 2 180 - 200 35 - 45 65 - 75PoultryDuck 2 - 3 kg*** 2 160/190 160/190 100 - 120 80 - 85Duck breast 2 160 160 15 - 20 70Goose 2 - 3 kg*** 2 160/190 160/190 100 - 120 85 - 90* First brown the meat all-round in the casserole on the cooktop.** Brown the meat at a high heat level, switching back to a lower temperature after 15 - 20 minutes.*** Cook the meat at a low temperature and set the temperature higher during the last 15 - 20 minutes.