Gaggenau BS 270/271 Instruction Manual

Also see for BS 270: Instruction manual

Low-temperature Cooking / Low-temperature SteamingFish or seared meat matures over a longer time at a low temperature in the oven. The food will remain juicyand preserve most of its nutrients.Dish Cooking Temperature Moisture Cooking timeinsert in °C in % in minutesDuck breast unperforated 70 - 80 0 - 30 55 - 75Leg of lamb (1,5 - 2,5 kg) unperforated 70 - 80 0 - 30 180 - 240Roast beef (1,5 - 2,5 kg) unperforated 70 0 - 30 150 - 240Pork medallions unperforated 70 - 80 0 - 30 45 - 60Boiled fillet of beef (1 kg) unperforated 90 100 70 - 90Bream (whole, 700 g) unperforated 90 100 35 - 40Trout ( whole, 300 g) unperforated 80 - 90 100 20 - 25Carp ( whole, 1,3 kg), in stock unperforated 85 - 90 100 50 - 60Sole fillet (70 g each), in stock unperforated 80 - 90 100 6 - 9Hake ( whole, 800 g) unperforated 90 100 25 - 30Tips– Take the meat from the fridge one hour before cooking.– Briefly sear the meat (not boiled fillet of beef) from all sides in a hot pan on the hob. Note: longer searing willshorten the cooking time in the oven.– Put fish in the steam oven without searing it.– You can also use the meat probe. Refer to the chapter “Meat Probe” for tips on using the meat probe and thetemperature table for the different meats. Please note that the core temperature of the food will always staybelow the set temperature in the oven.– You can reduce the temperature to 60 °C towards the end of the cooking time (for example if your guests arrivelate).– Serve on warmed dishes.– 30% moisture means “Cooking in own moisture”. With this setting no additional steam is added, but the air flapremains closed. Thus, the natural moisture of the food remains in the oven and prevents the food from dryingout.21