Gaggenau BS 450 Instruction Manual - page 36
36
Meat – cooking at higher temperatures
▯
The combination of steam and hot air is the
optimum cooking process for many types of meat.
In this mode of operation, the cooking
compartment is sealed hermetically and moisture
prevents the drying-out effect of the conventional
hot air oven. Thanks to variable humidity control,
you can achieve the optimum climate for every
food.
▯
The cooking times specified are a
recommendation and depend very much on the
initial temperature of the food and the length of
time it is fried. Use the core temperature probe
for better control. You will find notes and optimum
target temperatures in the section entitled
Core
temperature probe
.
▯
Take meat out of the fridge one hour before
preparing it.
▯
When using the perforated cooking container or
the wire rack, insert an unperforated cooking
container underneath it. Pour some water into the
unperforated cooking container to prevent baking
in. You can also insert vegetables, wine, spices
and herbs to prepare a tasty base for sauces.
▯
If you would like to cook meat rare or medium-
rare: open the door 5°C before the required core
temperature has been reached and wait until the
target temperature is reached. This prevents
overcooking and you give the meat the time it
needs to settle.
▯
Letting meat settle: let the meat settle for another
10-15 minutes after cooking. In this way, the meat
can "relax". Circulation of the meat juice
diminishes and there are fewer losses of juice
when cutting open the meat.
Food
Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Remarks
Entrecôte, browned,
medium-rare (350 g each)
Unperforated 170 - 180
0/30
10 - 20
Filet, browned, medium-rare,
in puff pastry (600 g)
Unperforated 190 - 200
80/100
25 - 40
Line the cooking container with baking
paper
Back of veal, browned,
medium-rare (1 kg)
Unperforated 160 - 180
30/60
20 - 30
30 % humidity is sufficient when liquid is
added to the unperforated cooking
container.
Smoked pork chops,
cooked, in slices
Unperforated 100
100
15 - 20
Roast pork with crust,
well-done (1.5 kg)
Rack
1) 120
2) 170 - 180
3) 220
100
60
0
30
30 - 35
10 - 15
Cut into the crust crosswise before
cooking. Use the core temperature
probe: in the second cooking step, you
should achieve a core temperature of
about 65°C to cook the meat in the third
step up to a core temperature of
75 - 80 °C.
Leg of lamb, browned,
medium-rare (1.5 kg)
Unperforated 170 - 180
30/60
60 - 80
Back of venison, browned,
medium-rare (500 g each)
Unperforated 160 - 180
0/30
12 - 18
Beef roast, well-done
(1.5 kg)
Rack
1) 210 - 230
2) 140 - 160
100
30/60
15 - 20
60 - 90
30 % humidity is sufficient when liquid is
added to the unperforated cooking con-
tainer.
Roast beef, browned,
medium-rare (1 kg)
Unperforated 160 - 180
0/30
40 - 60
Roast pork (neck or shoul-
der), well-done (1.5 kg)
Rack
1) 220 - 230
2) 160 - 170
100
30/60
20
60 - 90
30 % humidity is sufficient when liquid is
added to the unperforated cooking con-
tainer.
Heating up (boiled) sausage Unperforated 85 - 90
100
10 - 20
e.g. Bavarian veal sausage ('Weiss-
wurst') or 'Lyoner' pork sausage