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Gaggenau BS475102 Manual

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46
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 26.
▯Take the meat out of the refrigerator 1hour 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 5minutes 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
80
Z
60
10
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
b
30
30
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*
15
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*
15
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
… 46 …


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Gaggenau BS475102 Installation Guide - All languages - 48 pages


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