Gaggenau BS 451 Instruction Manual

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

36Meat – cooking at higher temperatures▯ Combining steam and hot air is the best way ofcooking many types of fish.In this operating mode,the cooking compartment is hermetically sealedand the moisture counteracts the drying effects ofthe hot air, which is used in conventionalcooking.The optimal conditions can be achieved forany type of food thanks to the variable humiditycontrol system.▯ The cooking times listed are intended as a guideonly, and depend heavily on the temperature of themeat at the start of cooking and on how long themeat was seared for. Use the core temperatureprobe so that you can monitor the core temperaturemore easily. Information and instructions, as well asoptimal target temperatures, can be found in thesection entitled 'Core temperature probe'.▯ Take the meat out of the refrigerator 1 hour beforeyou begin preparing it.▯ When using the perforated cooking insert or thewire rack, slide in an item of cookware with anunperforated base beneath it. Pour a little waterinto the unperforated cooking insert to prevent themeat from burning on. You can also add vegetables,wine, spices and herbs to it to make a tasty base fora sauce.▯ If you want the meat to be rare or medium rare,open the door when the temperature reaches 5 °Cbelow the required core temperature and wait untilthe target temperature is reached. This preventsovercooking and allows the meat the necessarytime to rest.▯ Time to rest: Allow the meat to rest for 5 minutes ona wire rack after cooking. This gives the meat achance to "relax". The meat juices begin to circulateless, and when the meat is cut, less juice is lost.Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksEntrecôte, browned,medium-rare (350 g each)Unperforated 170 - 180 0/30 10 - 20Filet, browned, medium-rare,in puff pastry (600 g)Unperforated 190 - 200 80/100 25 - 40 Line the cooking container with bakingpaperBack of veal, browned,medium-rare (1 kg)Unperforated 160 - 180 30/60 20 - 30 30 % humidity is sufficient when liquid isadded to the unperforated cooking con-tainer.Smoked pork chops,cooked, in slicesUnperforated 100 100 15 - 20Roast pork with crust,well-done (1.5 kg)Rack 1) 1202) 170 - 1803) 2201006003030 - 3510 - 15Cut into the crust crosswise beforecooking. Use the core temperatureprobe: in the second cooking step, youshould achieve a core temperature ofabout 65°C to cook the meat in the thirdstep up to a core temperature of 75 -80 °C.Leg of lamb, browned,medium-rare (1.5 kg)Unperforated 170 - 180 30/60 60 - 80Back of venison, browned,medium-rare (500 g each)Unperforated 160 - 180 0/30 12 - 18Beef roast, well-done(1.5 kg)Rack 1) 210 - 2302) 140 - 16010030/6015 - 2060 - 9030 % humidity is sufficient when liquid isadded to the unperforated cooking con-tainer.Roast beef, browned,medium-rare (1 kg)Unperforated 160 - 180 0/30 40 - 60Roast pork (neck or shoul-der), well-done (1.5 kg)Rack 1) 220 - 2302) 160 - 17010030/602060 - 9030 % humidity is sufficient when liquid isadded to the unperforated cooking con-tainer.Heating up (boiled) sausage Unperforated 85 - 90 100 10 - 20 e.g. Bavarian veal sausage ('Weiss-wurst') or 'Lyoner' pork sausage