702517
39
Zoom out
Zoom in
Previous page
1/48
Next page
39
Tables and tips
en
Poultry
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time
with butter, salted water, drained fat or orange
juice.
When cooking duck or goose, pierce the skin
underneath the wings to allow the fat to run out.
Use a roasting dish or another heat-resistant baking
dish or tin for dishes that involve adding a lot of
liquid to the roast. The same applies if a lot of fat is
likely to drain from the food, e.g. for roast goose.
Meal Accessories Level Temperature
in °C
Type of
heating
Cooking
time in min.
Comments
Duck, whole
(1.5 - 2 kg)
Wire rack +
Grill tray/
roasting dish
2 (3) 160/180 N 75* Recipe tip: Stuff with oranges, apples or
dried fruit.
Duck breast Roasting
dish/oven-
proof dish
2 (3) 160 H 25 - 35 Score the skin diagonally in both direc-
tions so that it is cross-hatched.
Goose, whole (5 kg) Wire rack +
Grill tray/
roasting dish
2 (3) 160/190 H 110 - 130* Recipe tip: Stuff with apples, onions and
marjoram, and pin the opening closed
with a cocktail stick or similar sharp item.
2 (3) 160/190 N 110 - 130*
Turkey, whole Wire rack +
Grill tray/
roasting dish
2 (3) 160/190 H 120 - 180*
2 (3) 160/190 N 120 - 180*
Chicken, whole
(1 kg)
(in accordance with
EN 60350-1)
Wire rack +
Grill tray
2 (3) 190 H 70 - 80 Preheating.
2 (3) 190 Z 70 - 80
Chicken drumstick Wire rack +
Grill tray
3 (4) 220 Q 30** Recipe tip: Asian marinade with soy
sauce, honey, chilli, garlic, ginger, cumin,
sweet lime zest and coriander.
3 (4) 220 Z 30**
Chicken leg Wire rack +
Grill tray
3 (4) 220 Q 30** After the leg is turned, the side with more
skin should be at the top. This makes it
nice and crispy.
Marinate in a mixture of oil, rosemary,
sliced lemon and garlic
3 (4) 220 Z 30**
Chicken breast Wire rack +
Grill tray
2 (3) 200 H 20 - 25 Recipe tip: Rub with tandoori paste
before cooking.
2 (3) 200 I 50 No need to preheat; do not open appli-
ance door.
Chicken nuggets,
frozen
Baking tray
+ Grease-
proof paper
2 (3) 200 H 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 tray
3 (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.
39


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Gaggenau BOP221101 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Gaggenau BOP221101 in the language / languages: English as an attachment in your email.

The manual is 1,34 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gaggenau BOP221101

Gaggenau BOP221101 User Manual - German - 48 pages

Gaggenau BOP221101 User Manual - Dutch - 48 pages

Gaggenau BOP221101 User Manual - French - 52 pages

Gaggenau BOP221101 Installation Guide - All languages - 28 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info