Gaggenau BS 471 Use And Care Manual

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Gaggenau BS 471 Use And Care Manual Manual pdf 51 page image

51Meat/poultry – slow cooking▯ Meat browned crisp needs to rest for a longerperiod at low temperature. This way, the meat getsevenly pink and extremely juicy but for a very thincrusty edge. Here, neither turning nor basting arerequired.▯ The cooking times specified should be regarded asguidelines and depend heavily on the initialtemperature of the food and the length of timeroasted. For better results, use the coretemperature probe. For notes and optimal targettemperatures, see the "core temperature probe"chapter.▯ Take the meat out of the refrigerator 1 hour beforepreparation.▯ For hygienic reasons, brown the meat on all sides inthe pan briefly and over high heat before cooking.This way, the meat has a crust that prevents thejuices from escaping and provides a typical roastflavor.▯ Season carefully: the slow resting of the meatintensifies all flavors.▯ With game and horse meat, the flavor is strongerwith low-temperature cooking than with a classicpreparation.▯ Use the "Low-temperature cooking" mode › . Anysteam escaping from the food therefore remains inthe cooking compartment and prevents the foodfrom drying out.▯ Please note that you cannot reach any coretemperatures above the cooking compartmenttemperature. The rule of thumb is: the set cookingcompartment temperature should be 50 - 60°F (10-15 °C) above the desired core temperature.▯ Toward the end of the cooking time, you can reducethe temperature to 140°F (60 °C). This way, youcan extend the cooking time (e.g. if your guestsarrive late). If you want to stop the cooking process,the cooking compartment temperature may not behigher than the desired core temperature. Thus,large pieces can remain in the cookingcompartment for 1 - 1.5 hours, small pieces for 30-45 minutes.▯ Serve on a pre-warmed dish.Pork roast (neck or shoulder),well-done(1 - 1.5 kg / 2 lb 4 oz - 3½ lb)Wire rack 1) 390 - 430(200 - 220)2) 320 - 355(160 - 180)100601540 - 60If you add liquid to the unperforatedcooking container, 30% humidity issufficient.Sausage, boiled, heating unperforated 185 - 195(85 - 90)100 10 - 20 e.g. Lyon sausage, white sausageFood CookingcontainerTemperaturein ° F (°C)Humidityin %Cookingtime in min.ObservationsFood CookingcontainerTemperaturein °F (°C)Type ofheatingCooking timein min.ObservationsDuck breast, medium rare(350 g / 12 oz)unperforated 160 - 175(70 - 80)› 40 - 60 Skin side can be browned crisp in thepan after cooking.Entrecôte, medium rare(350 g / 12 oz)unperforated 160 - 175(70 - 80)› 40 - 70Leg of lamb, boned, trussed,medium (1.5 kg / 3½ lb)unperforated 160 - 175(70 - 80)› 180 - 240 Before cooking, turn in oil with garlic andherbs.Beef steaks, medium rare(175 g / 6 oz)unperforated 160 - 175(70 - 80)› 30 - 60Sirloin, medium rare(1 - 1.5 kg / 2 lb 4 oz - 3½ lb)unperforated 160 - 175(70 - 80)› 150 - 210 Cut in slices and serve with Béchamelsauce.Pork medallions, well-done(70 g / 2½ oz apiece)unperforated 175 (80) › 50 - 70