Gaggenau BS 270/271 Instruction Manual

Also see for BS 270: Instruction manual

Dish Cooking Temperature Moisture Cooking timeinsert in °C in % in minutesBeef roast, 1.5 kg, well-done wire rack, unperforated 1) 210-230 100 15-202) 140-160 30-60** 60-90Roast beef, medium rare, 1 kg unperforated 160-180 0-30 40-60Pork roast, 1.5 kg (collar or shoulder), wire rack, 1) 210-230 100 15-20well-done unperforated 2) 150-170 30-60** 60-90To heat up boiled sausages unperforated 85-90 100 10-20(e.g. Lyoner, white sausage)**30% moisture is sufficient when using the unperforated cooking insert with added liquid.Meat – Low-temperature Cooking• Seared meat matures over a longer time at a low temperature in the oven. The food will remain juicy andpreserve most of its nutrients.• Please note that the core temperature of the food will always stay below the set temperature in theoven. As a recommendation, set the oven temperature 10-15°C higher than the required coretemperature.• Take the meat from the fridge one hour before cooking.• For hygenic reasons, briefly sear the meat from all sides in a hot pan on the hob before putting it in theoven. This will give the roast the typical flavour.• Serve on warmed dishes.• You can reduce the temperature to 60 °C towards the end of the cooking time (for example if yourguests arrive late).• 30% moisture means “Cooking in own moisture”. With this setting no additional steam is added, butthe air flap remains closed. Thus, the natural moisture of the food remains in the oven and prevents themeat from drying out.Dish Cooking Temperature Moisture Cooking timeinsert in °C in % in minutesDuck breast, medium, 350 g each unperforated 70-80 30 50-80Entrecôte, medium, 350 g each unperforated 70-80 30 40-70Leg of lamb, without bone, tied, unperforated 70-80 30 180-240medium, 1.5 kgRoast beef, medium, 1-1.5 kg unperforated 70-80 30 150-210Pork medaillons, well-done, 70 g each unperforated 80 30 50-70Beef steaks, medium, 200 g each unperforated 70-80 30 30-6022