Gaggenau BX 481 Instruction Manual

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Gaggenau BX 481 Instruction Manual Manual pdf 39 page image

39Poultry▯ 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) of the bird. Further informationand instructions, as well as optimal targettemperatures, can be found in the section Coretemperature probe .▯ 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.▯ Use a roasting dish or another heat-resistant bakingdish or tin for dishes that involve adding a lot ofliquid to the roast. The same applies if a lot of fat islikely to drain from the food, e.g. for roast goose.Meal Accessories Level Tempera-turein °CType ofheatingCookingtimein min.CommentsDuck, whole(1.5-2 kg)Wire rack +Grill tray/roasting dish2 (3) 160/180 N 75* Recipe tip: Stuff with oranges, apples ordried fruit.Duck breast Roastingdish/oven-proof dish2 (3) 160 H 25-35 Score the skin diagonally in both directionsso that it is cross-hatched.Goose, whole (5 kg) Wire rack +Grill tray/roasting dish2 (3) 160/190 H/I 110-130* Recipe tip: Stuff with apples, onions andmarjoram, and pin the opening closed with acocktail stick or similar sharp item.2 (3) 160/190 N 110-130*Turkey, whole Wire rack +Grill tray/roasting dish2 (3) 160/190 H/I 120-180*2 (3) 160/190 N 120-180*Chicken, whole(1 kg)Wire rack +Grill tray2 (3) 180 H 45-60 Baste with oil, salt, pepper, paprika and currypowder. Preheating.2 (3) 180 Z 45-50Chicken drumstick Wire rack +Grill tray3 (4) 220 Q 30** Recipe tip: Asian marinade with soy sauce,honey, chilli, garlic, ginger, cumin, sweet limezest and coriander.3 (4) 220 Z 30**Chicken leg Wire rack +Grill tray3 (4) 220 Q 30** After the leg is turned, the side with moreskin should be at the top. This makes it niceand crispy.Marinate in a mixture of oil, rosemary, slicedlemon and garlic3 (4) 220 Z 30**Chicken breast Wire rack +Grill tray2 (3) 200 H 20-25 Recipe tip: Rub with tandoori paste beforecooking.Chicken nuggets,frozenBaking tray+Grease-proof paper2 (3) 200 H/I 15**Quail breast Baking tray 3 (4) 220 Z 10-12 Baste with oil and seasoning/spices, e.g.paprika, thyme, juniper and garlic.Quail, whole(150 g per bird)Wire rack +Grill tray3 (4) 200 Z 20-25 Baste with oil and seasoning/spices, e.g.paprika, thyme, juniper and garlic.* Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15-20 minutes.** Turn food after half the cooking time has elapsed.