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Gaggenau BS471111 Manual

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Meat/poultry – low-temperature cooking
▯ Meat seared at a high temperature develops as it
cooks for an extended period at a low temperature.
This 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 instructions, as well as
optimal target temperatures, can be found in the
section entitled 'Core temperature probe'.
▯ 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 fried
meat.
▯ 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.
▯ 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
are going to be 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 there for 30 - 45 minutes.
▯ Serve on pre-warmed plates.
Food Cooking con-
tainer
Tempera-
ture in °C
Type of
heating
Cooking
time in
min.
Comments
Duck breast, medium rare
(350 g/piece)
solid 70 - 80 › 40 - 60 After cooking, you can crisp up the skin side
quickly in the frying pan
Entrecôte, medium rare
(350 g/piece)
solid 70 - 80 › 40 - 70
Leg of lamb, boned, tied,
medium rare (1.5 kg)
solid 70 - 80 › 180 - 240 Turn in garlic and herbs before cooking in oil.
Beef steaks, medium rare
(175 g/piece)
solid 70 - 80 › 30 - 60
Sirloin, medium rare
(1 - 1.5 kg)
solid 70 - 80 › 150 - 210 Slice and serve with béchamel sauce
Pork medallions, well done
(70 g each)
solid 80 › 50 - 70
… 43 …


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Others manual(s) of Gaggenau BS471111

Gaggenau BS471111 User Manual - German - 56 pages

Gaggenau BS471111 User Manual - Dutch - 56 pages

Gaggenau BS471111 User Manual - French - 60 pages


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