Gaggenau BS 474 610 Use And Care Manual

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Gaggenau BS 474 610 Use And Care Manual Manual pdf 45 page image

45Meat/poultry – slow cooking▯ Vigorously browned meat matures over a longertime at a lower temperature. As a result, the meatevenly becomes gentle pink and extraordinarilyjuicy apart from a very thin edge. And it is neithernecessary to turn the meat nor pour juice over it.▯ The cooking times specified are only arecommendation and depend very much on theinitial temperature of the food and the length oftime it is browned. Use the core temperaturesensor for better control. You will find notes andoptimum target temperatures in the sectionentitled Core temperature sensor.▯ Take meat out of the fridge one hour beforepreparing it.▯ For hygienic reasons, sear the meat briefly at ahigh temperature in the pan from all sides beforecooking it. As a result, a crust is produced thatprevents leaking of the meat juice and ensures atypical roast aroma.▯ Season carefully: slow maturing of the meatboosts all aromas.▯ Game tastes stronger after low-temperaturecooking than when prepared by classicalmethods.▯ Use the "Slow cooking" mode › . The moistureescaping from the food stays in the cookingcompartment and prevents drying out of preparedfoods.▯ Please note that you cannot achieve any coretemperatures above the cooking compartment'stemperature. As a rule of thumb: the set oventemperature should be 50 - 60°F (10-15 °C)above the desired core temperature.▯ You can reduce the temperature to 140°F (60 °C)towards the end of the cooking time. Thus, youcan prolong the cooking time (for example, ifguests arrive late). If you want to stop the cookingprocess, the interior temperature must not behigher than the desired core temperature. Thus,large pieces can stay in the oven for 1 - 1.5 hours,while small pieces can stay there for 30 -45 minutes.▯ Serve food on preheated cookware.Roast pork(neck or shoulder), well-done (1.5 kg/3.5 lb)Rack 1) 430 - 445(220 - 230)2) 320 - 340(160 - 170)10030 / 601060 - 9030 % humidity is sufficient when liquid isadded to the unperforated cookingreceptacle.Heating up (boiled) sausage Unperforated 185 - 195(85 - 90)100 10 - 20 e.g. Bavarian veal sausage ('Weiss-wurst') or 'Lyoner' pork sausageFoodstuff CookingreceptacleTempera-ture in ° F(°C)Humid-ity in %Cookingtime inmin.RemarksFoodstuff CookingreceptacleTempera-ture in °F(°C)HeatingmodeCooktimein min.RemarksDuck breast, medium rare(approx. 350 g)Unperforated 160 - 175(70 - 80)› 40 - 60Rib-eye, medium rare(approx. 350 g)Unperforated 160 - 175(70 - 80)› 40 - 70Leg of lamb, boneless, tied,medium rare (1.5 kg)Unperforated 160 - 175(70 - 80)› 180 - 240Roast beef, medium rare(1 - 1.5 kg)Unperforated 160 - 175(70 - 80)› 150 - 210Pork medallions, well done(approx. 70 g)Unperforated 175 (80) › 50 - 70Steak, medium rare(approx. 200 g)Unperforated 160 - 175(70 - 80)› 30 - 60