Gaggenau BSP 221 Manual

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30Meat/poultry – low-temperature steaming▯ 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.▯ 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.▯ Venison and horse meat tastes stronger after low-temperature steaming than when prepared byclassical methods.▯ Use the "low-temperature steaming" mode e.▯ Pleas note that you cannot achieve any coretemperatures above the cooking compartment'stemperature. As a rule of thumb: the set oventemperature should be 10-15°C above thedesired core temperature.▯ You can reduce the temperature to 60°C towardsthe end of the cooking time. Thus, you canprolong the cooking time (for example, if guestsarrive 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 - 45minutes.▯ Serve food on preheated cookware.Meat/sausages – heating upFood Cooking con-tainerTempera-ture in °CHeatingmodeCookingtime inmin.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 Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inin Min.RemarksSmoked pork chop, sliced Unperforated 100 100 15 - 20Boiled sausages(e.g. Lyoner, white sausage)Unperforated 85 - 90 100 10 - 20