Gaggenau BX 481 112 Instruction Manual

Gaggenau BX 481 112 Instruction Manual Manual pdf 39 page image

39Tables and tips enPoultry▯ Use the core temperature probe so that you canmonitor the core temperature more easily. Insertthis between the belly and the thigh, rather than inthe middle (cavity). Further information andoptimum target temperatures can be found in thesection entitled ~ "Core temperature probe"on page 20.▯ Poultry will turn out particularly crispy and brown ifyou baste it towards the end of the roasting timewith butter, salted water, drained fat or orangejuice.▯ When cooking duck or goose, pierce the skinunderneath the wings to allow the fat to run out.MiscellaneousMeatballs (80 geach)Baking tray+ grease-proof paper2 (3) 200 H 30 - 35 The flatter the meatballs, the faster theycook. Easy to make in large quantities.Meatballs, lightlyfried (80 g each)Baking tray+ grease-proof paper2 (3) 200 H 20 For nicely browned yet juicy meatballs, frythem lightly in the frying pan first before put-ting them in the oven.Meatballs (25 geach)Baking tray+greaseproofpaper2 (3) 200 H 25 - 30 Recipe tip: Easy to make into a meal, e.g.meatballs with tomato sauce, Swedish meat-balls and Königsberger Klopse (Prussianmeatballs in a white sauce with capers).Meatballs, lightlyfried (25 g each)Baking tray+greaseproofpaper2 (3) 200 H 15 Recipe tip: Place meatballs made fromminced lamb or rabbit on skewers and servewith mint yoghurt or fig mustard.Meat loaf, fresh(700 g)Wire rack +grill tray2 (3) 160 H 60 Use a core temperature probe (core temper-ature 67 °C).Bacon strips(fried bacon), thinBaking tray+greaseproofpaper3 (4) 180 H 8 - 10 After removing from the oven, place onkitchen towel to soak up the fat.Bacon strips(fried bacon), thickBaking tray+greaseproofpaper3 (4) 190 H 8 - 12Peppers stuffed withminced meatOvenproofdish/roaster2 (3) 175 H 55 - 60 Recipe tip: Stuff with minced meat and cookin tomato sauce.Meal Accessory/iesLevel Tempera-turein °CType ofheatingCookingtime(mins)Comments* Sear on all sides in a frying pan/roasting dish on the hob first.** Sear the meat at a high temperature; set the lower temperature after 15 - 20 minutes.*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.Meal Accessory/iesLevel Tempera-turein °CType ofheatingCookingtime(mins)CommentsDuck, whole(1.5 - 2 kg)Wire rack +grill tray/roaster2 (3) 160 / 180 N 75* Recipe tip: Stuff with oranges, apples ordried fruit.Duck breast Roaster/ovenproofdish2 (3) 160 H 25 - 35 Score the skin diagonally in both directionsso that it is cross-hatched.* Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.** Turn the food halfway through cooking.