Gaggenau BS 464 610 Use And Care Manual

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Gaggenau BS 464 610 Use And Care Manual Manual pdf 45 page image

45Poultry▯ 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 serve to help youorientate yourself 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.Side dishesAlso pay attention to the information on thepackaging.Foodstuff CookingreceptacleTempera-ture in °F(°C)Humid-ity in %Cookingtime inmin.RemarksDuck, whole (3 kg/ 6.6 lb) Unperforated 1) 300 - 320(150 - 160)2) 430 (220)60080 - 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/ 12 oz each)Unperforated 320 - 355(160 - 180)0 12 - 18Chicken, whole(1.5 kg /3.3. lb)Rack 340 - 355(170 - 180)60 50 - 60Chicken breast, stuffed,steamed (200 g/7 oz each)Perforated 212 (100) 100 10 - 15Chicken leg(350 g/ 12 oz each)Rack 340 - 355(170 - 180)30/60 40 - 45Turkey breast fillet, steamed(300 g/11 oz each)Perforated 212 (100) 100 12 - 15Spring chicken, quail,pigeon (300 g/11 oz each)Perforated 212 (100) 100 25 - 30Spring chicken, quail,pigeon (300 g /11 oz each)Perforated 355 - 390(180 - 200)60/80 12 - 16Foodstuff CookingreceptacleTempera-ture in °F(°C)Humid-ity in %Cookingtime inmin.RemarksBasmati rice(250 g + 500 ml or 9 oz +1 pint of water)Unperforated 212 (100) 100 20 - 25Couscous(250 g + 250 ml or 9 oz +^ pint of water)Unperforated 212 (100) 100 5 - 10Au gratin potatoes(1.5 kg/3.5 lb of potatoes)Unperforated 355 - 390(180 - 200)0/30 35 - 50Dumplings(90 g/ 3.2 oz each)Perforated/unperforated205 - 212(95 - 100)100 20 - 25Long grain rice(250 g + 500 ml or 9 oz +1 pint of water)Unperforated 212 (100) 100 25 - 30