Gaggenau BS 484/485 Instruction Manual

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Gaggenau BS 484/485 Instruction Manual Manual pdf 39 page image

39Poultry▯ 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 are arecommendation 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.Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksDuck, whole (3 kg) Unperforated 1) 150 - 1602) 22060080 - 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 each)Unperforated 160 - 180 0 8 - 15Chicken, whole (1.5 kg) Wire rack 1) 170 - 1802) 22060030 - 4515 - 20Chicken breast, stuffed,steamed (200 g each)Perforated 100 100 10 - 15Turkey breast fillet, steamed(300 g each)Perforated 100 100 12 - 15Spring chicken, quail,pigeon (300 g)Perforated 100 100 25 - 30Spring chicken, quail,pigeon (300 g)Perforated 180 - 200 60/80 12 - 16