Manual Gaggenau BS451111 (page 47 of 60) (English)

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en Tables and tips

Meat – cooking at higher temperatures

▯Combining steam and hot air is the best way of

cooking many types of fish. In this operating mode,

the cooking compartment is hermetically sealed

and the moisture counteracts the drying effects of

the hot air, which is used in conventional cooking.

The optimal conditions can be achieved for any type

of food thanks to the variable humidity control

system.

▯The cooking times listed are intended as a guide

only and depend heavily on the temperature of the

meat at the start of cooking and on how long the

meat was seared for. Use the core temperature

probe so that you can monitor the core temperature

more easily. Information and optimum target

temperatures can be found in the section entitled

~ "Core temperature probe" on page 25.

▯Take the meat out of the refrigerator 1hour before

you begin preparing it.

▯When using the perforated cooking insert or the

wire rack, slide an unperforated cooking container

beneath it. Pour a little water into the unperforated

cooking insert to prevent the meat from burning on.

You can also add vegetables, wine, spices and

herbs to it to make a tasty base for a sauce.

▯If you want the meat to be rare or medium rare,

open the door when the temperature reaches 5 °C

below the required core temperature and wait until

the target temperature is reached. This prevents

overcooking and allows the meat the necessary

time to rest.

▯Time to rest: Allow the meat to rest for 5minutes on

a wire rack 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.

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time

in mins

Comments

Entrecôte, seared, medium

rare (350 g/piece)

Unperforated 170–180 30 10–20

Fillet, seared, medium rare,

in puff pastry (600 g)

Unperforated 180–200 80 30–45 Line the cooking container with greaseproof

paper.

Saddle of veal, seared,

medium rare (1 kg)

Unperforated 160–180 30/60 20–30 If you have added liquid to the unperforated

cooking container, 30% humidity is sufficient.

Smoked pork, cooked,

sliced

Unperforated 100 100 15–20

Roast pork with crackling

(joint of pork with rind), well

done (1.5 kg)

Wire rack +

unperforated

1) 160

2) 230

Cut the rind to form a cross-hatch pattern

before cooking.

Use the core temperature probe: In the first

stage of cooking, cook the food to a core

temperature of up to approximately 65–

70 °C, and in the second stage of cooking,

cook it up to a core temperature of 70–

75 °C.

Saddle of lamb, seared,

medium rare (150 g/piece)

Unperforated 160–170 0/30 12–15

Leg of lamb, seared,

medium rare (1.5 kg)

Unperforated 1) 200

2) 140

60–70

Saddle of venison, seared,

medium rare (500 g/piece)

Unperforated 160–170 0/30 12–18

Joint of beef, well done

(1.5 kg)

Wire rack +

unperforated

1) 230

2) 160

100

60*

60–90

* If you have added liquid to the unperforated

cooking container, 30% humidity is sufficient.

Sirloin, seared, medium rare

(1 kg)

Unperforated 170–180 30 50–60

Joint of pork

(Neck or shoulder), well

done (1–1.5 kg)

Wire rack +

unperforated

1) 200–220

2) 160–180

100

60*

40–60

* If you have added liquid to the unperforated

cooking container, 30% humidity is sufficient.

Sausages, boiled, heating Unperforated 85–90 100 10–20 E.g. Bologna sausages, Bavarian veal sau-

sages

Tables and tips en

Meat/poultry – low-temperature cooking

▯With low temperature cooking, the dishes are

cooked at temperatures of between 60and 80°C

and for a cooking time of a few minutes up to a

several hours until cooked through. This cooking

method is mainly used for meat and fish dishes.

This preserves the sensory properties (e.g.

tenderness and succulence) of the food. Heating it

up gently gives the meat an even, delicate pink

colour throughout (other than a very thin edge) and

makes it extraordinarily succulent. You do not need

to turn the meat during cooking or pour any liquid

over it.

▯The cooking times listed are intended as a guide

only and depend heavily on the temperature of the

meat at the start of cooking and on how long the

meat was seared for. Use the core temperature

probe so that you can monitor the core temperature

more easily. Information and optimum target

temperatures can be found in the section entitled

~ "Core temperature probe" on page 25.

▯Take the meat out of the refrigerator 1hour before

you begin preparing it.

▯For food hygiene reasons, sear the meat briefly on

all sides at a high temperature in the frying pan

before cooking it. This gives the meat a crust, which

prevents the meat juices from escaping and

produces the kind of flavour characteristic of a

roast.

▯Season with care: Because the meat develops as it

cooks slowly, all of the flavours become more

intense.

▯When game and horse meat is cooked at low

temperatures, its flavour becomes stronger than

when prepared the conventional way.

▯Use "Low temperature cooking" mode › . In this

mode, any moisture escaping from the food remains

in the cooking compartment and prevents the food

from drying out.

▯With this operating mode, no preheating is

necessary.

▯Please note that the core temperature of the food

cannot be higher than the temperature inside the

cooking compartment. As a rule of thumb, the

temperature that is set in the cooking compartment

should be 10–15 °C above the required core

temperature.

▯Towards the end of the cooking time, you can

reduce the temperature to 60 °C. This will allow

you to extend the cooking time (e.g. if your guests

arrive late). If you wish to pause cooking, the

temperature in the cooking compartment must be

no higher than the required core temperature. This

means that large items can remain in the cooking

compartment for 1–1.5hours and small items can

remain in there for 30–45minutes.

▯Serve on a pre-warmed dish.

Food Cooking

container

Tempera-

ture in °C

Type of

heating

Cooking

time

in mins

Comments

Duck breast, medium rare

(350 g/piece)

Unperforated 70–80 ›40–60 After cooking, you can crisp up the skin side

quickly in the frying pan. Or: Grill + air recir-

culation 230 °C for 5minutes.

Entrecôte, medium rare

(350 g/piece)

Unperforated 70–80 ›40–70

Fillet of veal, well done

(1 kg)

Unperforated 80–90 ›150–200

Leg of lamb, boned, tied,

medium rare (1.5 kg)

Unperforated 70–80 ›180–240 Turn in garlic and herbs before cooking in oil

Fillet of beef, medium rare

(1 kg)

Unperforated 70–80 ›120–180

Beef steaks, medium rare

(175 g/piece)

Unperforated 70–80 ›30–60

Sirloin, medium rare (1–

1.5 kg)

Unperforated 70–80 ›150–210

Fillet of pork, well done

(70 g each)

Unperforated 90 ›90–115

Pork medallions, well done

(70 g each)

Unperforated 80 ›50–70

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Others manual(s) of Gaggenau BS451111

Gaggenau BS451111 User Manual - German - 60 pages

Gaggenau BS451111 User Manual - Dutch - 64 pages

Gaggenau BS451111 User Manual - French - 64 pages

Gaggenau BS451111 Installation Guide - All languages - 36 pages

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Gaggenau BS451111 Manual

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