Gaggenau BS 250 Instruction Manual

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Gaggenau BS 250 Instruction Manual Manual pdf 26 page image

26Poultry• The cooking times given are only a recommendation and depend on the temperature of the food beforeroasting. For precise control use the meat probe. Do not insert the tip of the meat probe in the middle(hollow) but between the belly and the thigh. Refer to the chapter “Meat Probe” for further tips and thetemperature table.• Season poultry with spices and only little or no oil to get a crispy skin.Dish Cooking Temperature Moisture Cooking timeinsert in °C in % in minutesDuck, whole, 3 kg* unperforated 1) 150-160 60 80-902) 220 0 20-30Duck breast, medium rare, 350 g each unperforated 160-180 0 12-18Chicken, whole, 1.5 kg wire rack 170-180 60 50-60Stuffed chicken breast, steamed, unperforated 100 100 10-15200 g eachLeg of chicken, 350 g each wire rack 170-180 30-60 40-45Turkey breast, steamed, 300 g each perforated 100 100 12-15Poussins, quails, pigeons, steamed, perforated 100 100 25-30300 g eachPoussins, quails, pigeons, 300 g each perforated 180-200 60-80 12-16*Start roasting the duck with the breast facing down. Turn the duck after half the cooking time. This prevents thesensitive breast meat from drying out.Side dishesThe cooking time is a rough value. Observe the manufacturer’s recommendations.Dish Cooking Temperature Moisture Cooking timeinsert in °C in % in minutesBasmati rice (250 g + 500 ml water) unperforated 100 100 20-25Cous-cous (250 g + 250 ml water) unperforated 100 100 5-10Potato gratin (1.5 kg potatoes) unperforated 180-200 0-30 35-50Dumplings, 90 g each perforated 95-100 100 25-30Long grain rice (250 g + 500 ml water) unperforated 100 100 25-30Brown rice (250 g + 375 ml water) unperforated 100 100 25-35Lentils (250 g + 500 ml water) unperforated 100 100 25-35