Gaggenau BSP 220 Instruction Manual

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32en Settings table and tipsMeat/poultry – low-temperature steaming▯ You can achieve well-roasted meat by cooking for alonger period at a lower temperature. This makesthe meat both pink and extremely juicy right up to avery thin outer layer. You do not need to turn orbaste the meat when cooking this way.▯ The cooking times stated serve only as a guide anddepend on the starting temperature of the meat andhow long it was seared for.▯ Remove the meat from the refrigerator one hourbefore preparing.▯ For hygiene reasons, briefly sear the meat on allsides in a hot pan before roasting. This creates acrust that prevents the juices escaping from themeat and provides a typical roasting flavour.▯ In order to prevent the crust created by searing themeat from softening due to the steam, wrap themeat in an oven bag or heat-proof cling film beforeplacing it in the preheated oven. This means themeat will cook in its own juices.▯ Season sparingly: Slow-roasting the meatintensifies all the flavours.▯ For venison and horsemeat, the steam at lowtemperatures creates a stronger flavour than for aclassic preparation style.▯ Use the "Low temperature steaming" e operatingmode.▯ Please note that you cannot achieve a coretemperature that is higher than the temperature ofthe cooking compartment. As a rule of thumb, youshould set the cooking compartment temperature to10-15 °C above the desired core temperature.▯ You can reduce the temperature to 60 °C towardsthe end of the cooking time. This enables you toprolong the cooking time (e.g. if your guests arrivelate). If you want to suspend the cooking process,the cooking compartment temperature must not behigher than the desired core temperature. Thisenables you to keep large joints in the cookingcompartment for 1-1.5 hours or small joints for 30-45 minutes.▯ Serve the food on preheated plates.Meat/sausages – heating upFood CookingcontainerTemperaturein °CHeatingmodeCookingtime in min.RemarksDuck breast, medium-rare(350 g each)Unperforated 70 - 80 e 40 - 60Entrecôte, medium-rare(350 g each)Unperforated 70 - 80 e 20 - 40Leg of lamb, without bones,tied, medium-rare (1.5 kg)Unperforated 70 - 80 e 150 - 180Roast beef, medium-rare(1 - 1.5 kg)Unperforated 70 - 80 e 120 - 180Medallions of pork,well-done (70 g)Unperforated 80 e 30 - 40Beefsteaks, medium-rare(200 g)Unperforated 70 - 80 e 20 - 40Food CookingcontainerTemperaturein °CHumidityin %Cooking timein in Min.RemarksSmoked pork chop, sliced Unperforated 100 100 15 - 20Boiled sausages(e.g. Lyoner, white sausage)Unperforated 85 - 90 100 10 - 20