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Gaggenau BOP211102 Manual

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Tables and tips
en
Meat
▯ Leaving meat to rest: Leave the meat to rest for a
further 10-15 minutes after cooking. This gives the
meat a chance to "relax". The meat juices begin to
circulate less, and when the meat is cut, less juice
is lost. Large pieces of meat, e.g. joints, can be left
to rest in the oven. Smaller pieces of meat, e.g.
steaks, should be wrapped in aluminium foil and left
to rest outside the oven.
▯ For small portions (two to three people), it is a good
idea to use a heat-resistant baking dish or tin so
that the food does not begin to burn or dry out.
▯ Use the grill tray or roasting dish for a large joint of
meat and for preparation methods that involve
adding a lot of liquid to the joint.
▯ For best results, leave meat to marinate overnight
and remove the marinade before roasting or grilling,
e.g. using the back of a knife or a spoon.
Otherwise, the herbs and spices will burn.
▯ If the joint of meat has become too dark in colour
and the skin is burnt in places, reduce the set
temperature the next time you cook a joint and
check the rack level.
▯ If the joint is cooked but the sauce is slightly burnt,
use a smaller roasting dish the next time you cook a
joint and add more liquid. If the sauce is too watery,
use a larger roasting dish and add less liquid.
Tuna steak Baking tray 3 (4) 230 Z 8 - 10 Recipe tip: Season Asian-style with soy
sauce, sesame oil, ginger, honey, garlic, chilli
and coriander seeds.
Fish fingers,
frozen
Baking tray
+ grease-
proof paper
2 (3) 220 H 15 - 17*
Squid rings,
frozen
Baking tray
+ grease-
proof paper
2 (3) 220 N 8 - 12
Meal Accessory/
ies
Level Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
* Turn the food halfway through cooking.
Meal Accessory/
ies
Level Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
Beef
Roast beef
(1.5 kg)
Glass dish/
grill tray
2 (3) 180 H 90 - 120*
Rump steak, medium
rare
(500 g)
Glass dish/
grill tray
2 (3) 200 H 30
2 (3) 200 I 45 - 50 No need to preheat; do not open the appli-
ance door.
Roast beef/sirloin
steak (1 kg)
– rare
Glass dish/
grill tray
2 (3) 230 / 180 H 25 - 35** Recipe tip: Delicious with Béarnaise sauce
or sliced cold with remoulade and roast
potatoes.
– medium rare Glass dish/
grill tray
2 (3) 230 / 180 H 30 - 40**
– well done Glass dish/
grill tray
2 (3) 230 / 180 H 50 - 60**
Pork
Fillet of pork, whole Glass dish/
grill tray
2 (3) 230 / 180 H 20 - 25** Recipe tip: Marinate in a mixture of oil, garlic
and parsley.
Fillet of pork
(250 g)
Glass dish/
grill tray
2 (3) 180 H 30
2 (3) 180 I 40 - 45 No need to preheat; do not open the appli-
ance door.
* 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.
… 35 …


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Others manual(s) of Gaggenau BOP211102

Gaggenau BOP211102 User Manual - German - 48 pages

Gaggenau BOP211102 User Manual - Dutch - 48 pages

Gaggenau BOP211102 User Manual - French - 52 pages

Gaggenau BOP211102 Installation Guide - All languages - 28 pages


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