702716
44
Zoom out
Zoom in
Previous page
1/56
Next page
44
Poultry
The moisture present when the appliance is
operating in 'Combination' mode prevents food
from drying out, which is important for poultry in
particular. At the same time, the high temperatures
make the surface brown and crispy. The hot steam
is able to transfer twice as much heat as
conventional hot air, and reaches all parts of the
food. This allows a chicken to be evenly browned
and crispy all round, while the breast meat remains
tender and succulent.
The cooking times listed are intended as a guide
only, and depend heavily on the temperature of the
meat at the start of cooking. Use the core
temperature probe so that you can monitor the core
temperature more easily.Insert this between the
belly and the thigh, rather than in the middle (cavity)
of the bird. Further information and instructions, as
well as optimal target temperatures, can be found in
the section entitled 'Core temperature probe'.
To make the skin crispier, season poultry mainly
with spices and herbs, and use little or no oil.
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Duck, whole (3 kg) solid 1) 150 - 160
2) 220
60
0
80 - 90
20 - 30
Cook with the breast side facing down. Turn the
duck once half the cooking time has elapsed.
This prevents the delicate breast meat from dry-
ing out as much.
Duck breast, seared,
medium rare (350 g/piece)
solid 160 0 25 - 30
Chicken, whole (1.5 kg) Wire rack 1) 170 - 180
2) 190
60
0
35 - 45
15 - 20
Tie the thighs together and cook the bird with
the breast side facing up.
Chicken breast, stuffed,
steamed (200 g/piece)
Perforated 100 100 10 - 15 Recipe tip: Stuff with spinach and sheep's
cheese.
Turkey breast fillet, steamed
(300 g/piece)
Perforated 100 100 12 - 15
Poussin, quail, steamed
(150 - 200 g/piece)
Perforated 100 100 15 - 20
Poussin, quail
(150 - 200 g/piece)
solid 180 - 200 60 / 80 15 - 20 Recipe tip: Brush with oil and herbes de
provence.
Pigeon, steamed
(300 g/piece)
Perforated 100 100 20 - 30
Pigeon (300 g/piece) solid 180 - 200 60 / 80 25 - 30
44


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 BS470101 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 BS470101 in the language / languages: English as an attachment in your email.

The manual is 1,92 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 BS470101

Gaggenau BS470101 User Manual - German - 56 pages

Gaggenau BS470101 User Manual - Dutch - 56 pages

Gaggenau BS470101 User Manual - French - 60 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