Gaggenau BX 481 Instruction Manual

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Gaggenau BX 481 Instruction Manual Manual pdf 35 page image

35Defrosting▯ Set the "Defrosting" operation mode.▯ Slide the wire rack with the frozen food into thesecond shelf level (in the third shelf level if thereare five shelf levels). Slide the grill trayunderneath to catch any excess liquid.▯ Defrost large pieces of meat (joints, chicken, etc.)at 45 - 50 °C so that the outside does not cook.Small or flat pieces can be defrosted at50 - 55 °C.▯ Remove the food from the packaging beforedefrosting.▯ Only defrost the quantity you need immediately.▯ Remember: Once defrosted, food may not keepfor as long and spoils faster than fresh food.Process thawed food immediately and cook itthoroughly.ã Health risk!When defrosting food from animal sources, you mustremove the liquid that escapes during defrosting. Itmust never come into contact with other food.Bacteria could be transferred.Slide the grill tray under the food. Pour away theexcess liquid collected from the meat and poultry.Then clean the sink and rinse with plenty of water.Clean the grill tray in hot soapy water or in thedishwasher.After defrosting, operate the oven for 15 minutesusing Hot air at 180 °C.Acrylamide in foodstuffsWhich foods are affected?Acrylamide is mainly produced in grain and potatoproducts that are heated to high temperatures, suchas potato crisps, chips, toast, bread rolls, bread, finebaked goods (biscuits, gingerbread, cookies).Prawn skewers 3 (4) 175 7 / 7 14Browning and "au gratin"Toasted sandwich 3 (4) 190 5 - 7Crème caramel*** 4 (5)do not preheat250Crème brulée*** 4 (5)do not preheat250Cake with meringue*** 3 (4)do not preheat250Dishes Shelf levelsfor 4 levels(for 5 levels)Temperaturein °CFull surface grillin min.1st side/2ndsideFull surface grill +circulated air inmin.1st side/2nd sideTotal cook-ing timein min.* For appliances that have a rotary spit, it is best to use the rotary spit in the Grill operation mode.** Do not turn the pork knuckles. Increase the temperature for the last 15 - 20 minutes.*** These dishes must be gratinéed or browned as desired.Tips for keeping acrylamide to a mini-mum when preparing foodGeneral Keep cooking times as short as possi-ble. Cook meals until they are goldenbrown, but not too dark. Large, thickpieces of food contain less acrylamide.Baking With Hot air, max. 180 °C.Biscuits Egg or egg yolk reduce the formation ofacrylamide. Spread out a single layerevenly on the baking tray.Oven chips Cook at least 400 g at once on a bakingtray so that the chips do not dry out.

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