Gaggenau BS 470 Instruction Manual

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Contents

Gaggenau BS 470 Instruction Manual Manual pdf 42 page image

42Meat/poultry – low-temperature cooking▯ Meat seared at a high temperature develops as itcooks for an extended period at a low temperature.This gives the meat an even, delicate pink colourthroughout (other than a very thin edge) and makesit extraordinarily succulent. You do not need to turnthe meat during cooking or pour any liquid over it.▯ 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.▯ For food hygiene reasons, sear the meat briefly onall sides at a high temperature in the frying panbefore cooking it. This gives the meat a crust, whichprevents the meat juices from escaping andproduces the kind of flavour characteristic of friedmeat.▯ Season with care: Because the meat develops as itcooks slowly, all of the flavours become moreintense.▯ When game and horse meat is cooked at lowtemperatures, its flavour becomes stronger thanwhen prepared the conventional way.▯ Use "Low-temperature cooking" mode › . In thismode, any moisture escaping from the food remainsin the cooking compartment and prevents the foodfrom drying out.▯ Please note that the core temperature of the foodcannot be higher than the temperature inside thecooking compartment. As a rule of thumb, thetemperature that is set in the cooking compartmentshould be 10 - 15 °C above the required coretemperature.▯ Towards the end of the cooking time, you canreduce the temperature to 60 °C. This will allowyou to extend the cooking time (e.g. if your guestsare going to be late). If you wish to pause cooking,the temperature in the cooking compartment mustbe no higher than the required core temperature.This means that large items can remain in thecooking compartment for 1 - 1.5 hours and smallitems can remain there for 30 - 45 minutes.▯ Serve on pre-warmed plates.Food Cooking con-tainerTempera-ture in °CType ofheatingCookingtime inmin.CommentsDuck breast, medium rare(350 g/piece)solid 70 - 80 › 40 - 60 After cooking, you can crisp up the skin sidequickly in the frying panEntrecôte, medium rare(350 g/piece)solid 70 - 80 › 40 - 70Leg of lamb, boned, tied,medium rare (1.5 kg)solid 70 - 80 › 180 - 240 Turn in garlic and herbs before cooking in oil.Beef steaks, medium rare(175 g/piece)solid 70 - 80 › 30 - 60Sirloin, medium rare(1 - 1.5 kg)solid 70 - 80 › 150 - 210 Slice and serve with béchamel saucePork medallions, well done(70 g each)solid 80 › 50 - 70