Gaggenau BS 474 610 Use And Care Manual

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Gaggenau BS 474 610 Use And Care Manual Manual pdf 44 page image

44Meat – cooking at higher temperatures▯ The combination of steam and hot air is theoptimum cooking process for many types ofmeats. In this mode of operation, the ovencompartment is sealed hermetically and moistureprevents the drying-out effect of the conventionalhot air. Thanks to variable humidity control, youcan achieve the optimum climate for every food.▯ The cooking times specified serve to help youorientate yourself and depend very much on theinitial temperature of the food and the length oftime it is browned. Use the core temperatureprobe for better control. You will find notes andoptimum target temperatures in the sectionentitled Core temperature probe.▯ Take meat out of the fridge one hour beforepreparing it.▯ When using the perforated cooking inserts or therack, place an unperforated cooking receptaclebeneath it. Pour some water into the unperforatedcooking insert to prevent baking in. You can alsoinsert vegetables, wine, spices and herbs toarrive at a tasty basis for sauces.▯ If you would like to cook meat rare or medium-rare: open the door 5°C (approx. 40 °F) beforethe required core temperature has been reachedand wait until the target temperature is reached.This prevents overcooking and you give the meatthe time it needs to settle.▯ Letting meat settle: let the meat settle for another10-15 minutes after cooking. In this way, the meatcan "relax". Circulation of the meat juicediminishes and there are fewer losses of juicewhen cutting open the meat.Foodstuff CookingreceptacleTempera-ture in ° F(°C)Humid-ity in %Cookingtime inmin.RemarksEntrecote, browned,medium-rare(350 g/12 oz each)Unperforated 340 - 355(170 - 180)0/30 10 - 20Filet, browned, medium-rare,in puff pastry (600 g/21 oz)Unperforated 355 - 390(180 - 200)80/100 30 - 45 Line the cooking receptacle with bakingpaperBack of veal, browned,medium-rare (1 kg/2 lb)Unperforated 320 - 355(160 - 180)30/60 20 - 30 30 % humidity is sufficient when liquid isadded to the unperforated cookingreceptacle.Smoked pork chops,cooked, in slicesUnperforated 212 (100) 100 15 - 20Roast pork with crust,well-done (1.5 kg/3.5 lb)Rack 1) 250 (120)2) 300 - 320(150 - 160)3) 430 - 445(220 - 230)10060 - 8003025 - 4015 - 30Cut into the crust crosswise beforecooking. Use the core temperatureprobe: in the second cooking step, youshould achieve a core temperature ofabout 65°C (approx. 150 °F) to cook themeat in the third step up to a core tem-perature of 75 - 80 °C (approx. 170 - 180°F).Leg of lamb, browned,medium-rare (1.5 kg/3.5 lb)Unperforated 340 - 355(170 - 180)30/60 60 - 80Back of venison, browned,medium-rare(500 g/18 oz each)Unperforated 320 - 355(160 - 180)0/30 12 - 18Beef roast, well-done(1.5 kg /3.5 lb)Rack 1) 410 - 445(210 - 230)2) 285 - 320(140 - 160)10030/6015 - 2060 - 9030 % humidity is sufficient when liquid isadded to the unperforated cookingreceptacle.Roast beef, browned,medium-rare (1 kg/2 lb)Unperforated 320 - 355(160 - 180)0/30 40 - 60