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Gaggenau BO481110 Manual

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54
Viennese boiled
beef
Roasting
dish
1 220 / 130* U Initial roast-
ing +
210 - 240
Roast the onion halves for a short time,
add the vegetables and roast briefly,
then fill the dish with liquid. Bring the
vegetable water to the boil, season and
add the Viennese boiled beef. The
meat should be completely covered in
liquid. Place the lid on the roasting dish
and continue cooking at a temperature
of 130 °C.
Venison ragout Roasting
dish
1 220 /
130 - 140*
U Initial roast-
ing +
60 - 100
Roast the meat and other ingredients
initially; use the "Roasting function" for
this. Pour in liquid and turn the
temperature back down; cook for
60 - 100 minutes depending on the
type of meat and the size of the pieces
of meat.
Roulades Roasting
dish
1 220 / 120* U Initial roast-
ing +
60 - 90
Roast the roulades initially in portions;
use the "Roasting function" for this.
Tortilla Roasting
dish
1 175 U Initial roast-
ing +
10 - 15
Roast all the ingredients initially in the
roasting dish, apart from the eggs; then
pour the egg mixture over the top and
continue cooking until the tortilla is
firm.
Farmers' omelette Roasting
dish
1 175 U Initial roast-
ing +
10 - 15
Roast all the ingredients initially in the
roasting dish, apart from the eggs; then
pour the egg mixture over the top and
continue cooking until the farmers'
omelette is firm.
Stuffed peppers,
vegetarian
Roasting
dish
1 200 U 30 Recipe tip: Stuff with boiled rice, soft
wheat or lentils and onions, cheese,
herbs and seasoning/spices.
Chilli con carne Roasting
dish
1 220 / 130* U Initial roast-
ing +
60 - 90
Dish Accessories Level Temperature
in °C
Heating
function
Cooking
time
in min.
Comments
* Roast initially at a high temperature; to continue cooking, turn the temperature back down.
… 54


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Others manual(s) of Gaggenau BO481110

Gaggenau BO481110 User Manual - German - 40 pages

Gaggenau BO481110 User Manual - Dutch - 40 pages

Gaggenau BO481110 User Manual - French - 40 pages


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