Gaggenau BS 451 Instruction Manual

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

38Poultry▯ The moisture present when the appliance isoperating in 'Combination' mode prevents foodfrom drying out, which is important for poultry inparticular. At the same time, the high temperaturesmake the surface brown and crispy. The hot steamis able to transfer twice as much heat asconventional hot air, and reaches all parts of thefood. This allows a chicken to be evenly brownedand crispy all round, while the breast meat remainstender and succulent.▯ The cooking times listed are intended as a guideonly, and depend heavily on the temperature of themeat at the start of cooking. Use the coretemperature probe so that you can monitor the coretemperature more easily.Insert this between thebelly and the thigh, rather than in the middle (cavity)of the bird. Further information and instructions, aswell as optimal target temperatures, can be found inthe section entitled 'Core temperature probe'.▯ To make the skin crispier, season poultry mainlywith spices and herbs, and use little or no oil.Side dishesAlso follow the instructions on the packaging.Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksDuck, whole (3 kg) Unperforated 1) 150 - 1602) 22060080 - 9020 - 30Start cooking with the breast pointingdown. Turn the duck round after half ofthe cooking time. In this way, the sensi-tive breast meat will not dry out so much.Duck breast, browned,medium-rare (350 g each)Unperforated 160 - 180 0 12 - 18Chicken, whole (1.5 kg) Wire rack 170 - 180 60 50 - 60Chicken breast, stuffed,steamed (200 g each)Perforated 100 100 10 - 15Chicken leg (350 g each) Wire rack 170 - 180 30/60 40 - 45Turkey breast fillet, steamed(300 g each)Perforated 100 100 12 - 15Spring chicken, quail,pigeon (300 g)Perforated 100 100 25 - 30Spring chicken, quail,pigeon (300 g)Perforated 180 - 200 60/80 12 - 16Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.CommentsBasmati rice(250 g + 500 ml water)solid 100 100 15 - 20Couscous(250 g + 250 ml water)solid 100 100 5 - 10Dumplings (90 g/piece) Perforated/unperforated95 - 100 100 20 - 25Long-grain rice(250 g + 500 ml water)solid 100 100 20 - 25Brown rice(250 g + 375 ml water)solid 100 100 25 - 35Lentils(250 g + 500 ml water)solid 100 100 25 - 35Haricot beans, pre-soaked(250 g + 1 l water)solid 100 100 55 - 65