Gaggenau BS 450 Instruction Manual

Also see for BS 450: User manual and installation instructions Instruction manual Installation instructions

37Meat/poultry – low-temperature cooking▯ Vigorously browned meat matures over a longertime at a lower temperature. As a result, the meatevenly becomes gentle pink and extraordinarilyjuicy apart from a very thin edge. And it is neithernecessary to turn the meat nor pour juice over it.▯ The cooking times specified are only arecommendation and depend very much on theinitial temperature of the food and the length oftime it is browned. Use the core temperaturesensor for better control. You will find notes andoptimum target temperatures in the sectionentitled Core temperature sensor.▯ Take meat out of the fridge one hour beforepreparing it.▯ For hygienic reasons, sear the meat briefly at ahigh temperature in the pan from all sides beforecooking it. As a result, a crust is produced thatprevents leaking of the meat juice and ensures atypical roast aroma.▯ Season carefully: slow maturing of the meatboosts all aromas.▯ Venison and horse meat tastes stronger afterlow-temperature cooking than when prepared byclassical methods.▯ Use the "Low-temperature cooking" mode ›.Thus, the moisture escaping from the food staysin the cooking compartment and prevents dryingout of prepared foods.▯ Pleas note that you cannot achieve any coretemperatures above the cooking compartment'stemperature. As a rule of thumb: the set oventemperature should be 10-15°C above thedesired core temperature.▯ You can reduce the temperature to 60°C towardsthe end of the cooking time. Thus, you canprolong the cooking time (for example, if guestsarrive late). If you want to stop the cookingprocess, the interior temperature must not behigher than the desired core temperature. Thus,large pieces can stay in the oven for 1 - 1.5 hours,while small pieces can stay there for30 - 45 minutes.▯ Serve food on preheated cookware.Poultry▯ The humidity during combined operation preventsdrying out which, especially in the case of poultry,is crucial. At the same time, the high temperaturelends crispy browning to the surface. The heattransmitted by the hot steam is twice as high as inthe case of conventional hot air and it reaches allparts of the food. This is why a chicken becomesbrowned and crispy all-round, and neverthelessthe breast meat stays tender and juicy.▯ The cooking times specified are arecommendation and depend very much on theinitial temperature of the food. Use the coretemperature probe for better control. Do notplace it in the middle (cavity), but between thebelly and the thigh. You will find further notes andoptimum target temperatures in the sectionentitled Core temperature probe.▯ If you season poultry mainly with spices and withlittle or no oil, the skin will become crispier.Food Cooking con-tainerTempera-ture in °CHeatingmodeCookingtime inmin.RemarksDuck breast, medium-rare(350 g each)Unperforated 70 - 80 › 40 - 60Entrecôte, medium-rare(350 g each)Unperforated 70 - 80 › 40 - 70Leg of lamb, without bones,tied, medium-rare (1.5 kg)Unperforated 70 - 80 › 180 - 240Roast beef, medium-rare(1 - 1.5 kg)Unperforated 70 - 80 › 150 - 210Medallions of pork,well-done (70 g)Unperforated 80 › 50 - 70Beefsteaks,medium-rare (200 g)Unperforated 70 - 80 › 30 - 60