Gaggenau BS 450 Instruction Manual - page 37
37
Meat/poultry – low-temperature cooking
▯
Vigorously browned meat matures over a longer
time at a lower temperature. As a result, the meat
evenly becomes gentle pink and extraordinarily
juicy apart from a very thin edge. And it is neither
necessary to turn the meat nor pour juice over it.
▯
The cooking times specified are only a
recommendation and depend very much on the
initial temperature of the food and the length of
time it is browned. Use the core temperature
sensor for better control. You will find notes and
optimum target temperatures in the section
entitled
Core temperature sensor
.
▯
Take meat out of the fridge one hour before
preparing it.
▯
For hygienic reasons, sear the meat briefly at a
high temperature in the pan from all sides before
cooking it. As a result, a crust is produced that
prevents leaking of the meat juice and ensures a
typical roast aroma.
▯
Season carefully: slow maturing of the meat
boosts all aromas.
▯
Venison and horse meat tastes stronger after
low-temperature cooking than when prepared by
classical methods.
▯
Use the "Low-temperature cooking" mode
›
.
Thus, the moisture escaping from the food stays
in the cooking compartment and prevents drying
out of prepared foods.
▯
Pleas note that you cannot achieve any core
temperatures above the cooking compartment's
temperature. As a rule of thumb: the set oven
temperature should be 10-15°C above the
desired core temperature.
▯
You can reduce the temperature to 60°C towards
the end of the cooking time. Thus, you can
prolong the cooking time (for example, if guests
arrive late). If you want to stop the cooking
process, the interior temperature must not be
higher than the desired core temperature. Thus,
large pieces can stay in the oven for 1 - 1.5 hours,
while small pieces can stay there for
30 - 45 minutes.
▯
Serve food on preheated cookware.
Poultry
▯
The humidity during combined operation prevents
drying out which, especially in the case of poultry,
is crucial. At the same time, the high temperature
lends crispy browning to the surface. The heat
transmitted by the hot steam is twice as high as in
the case of conventional hot air and it reaches all
parts of the food. This is why a chicken becomes
browned and crispy all-round, and nevertheless
the breast meat stays tender and juicy.
▯
The cooking times specified are a
recommendation and depend very much on the
initial temperature of the food. Use the core
temperature probe for better control. Do not
place it in the middle (cavity), but between the
belly and the thigh. You will find further notes and
optimum target temperatures in the section
entitled
Core temperature probe
.
▯
If you season poultry mainly with spices and with
little or no oil, the skin will become crispier.
Food
Cooking con-
tainer
Tempera-
ture in °C
Heating
mode
Cooking
time in
min.
Remarks
Duck breast, medium-rare
(350 g each)
Unperforated 70 - 80
›
40 - 60
Entrecôte, medium-rare
(350 g each)
Unperforated 70 - 80
›
40 - 70
Leg of lamb, without bones,
tied, medium-rare (1.5 kg)
Unperforated 70 - 80
›
180 - 240
Roast beef, medium-rare
(1 - 1.5 kg)
Unperforated 70 - 80
›
150 - 210
Medallions of pork,
well-done (70 g)
Unperforated 80
›
50 - 70
Beefsteaks,
medium-rare (200 g)
Unperforated 70 - 80
›
30 - 60