Gaggenau BS 470/471 Instruction Manual - page 42
42
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 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.
▯
When using the perforated cooking insert or the
wire rack, slide in an item of cookware with an
unperforated base 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 5 minutes 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 con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Entrecôte, seared, medium
rare (350 g/piece)
solid
170 - 180
30
10 - 20
Fillet, seared, medium rare,
in puff pastry (600 g)
solid
180 - 200
80 / 100
30 - 45
Line the cookware with greaseproof paper.
Saddle of veal, seared,
medium rare (1 kg)
solid
160 - 180
30 / 60
20 - 30
If you have added liquid to the unperforated
cookware, 30% humidity is sufficient.
Smoked pork, cooked,
sliced
solid
100
100
15 - 20
Roast pork with crackling
(joint of pork with rind), well
done (1.5 kg)
Wire rack
1) 120
2) 160
3) 230
100
80
0
30
30 - 40
20 - 40
With a knife, crosshatch the rind before cook-
ing.
Use the core temperature probe: In the second
stage of cooking, cook the food to a core tem-
perature of up to approximately 60 °C, and in
the third stage of cooking, cook it up to a core
temperature of 75 - 80 °C.
Saddle of lamb, seared,
medium rare (150 g/piece)
solid
160 - 170
0 / 30
12 - 15
Leg of lamb, seared,
medium rare (1.5 kg)
solid
170 - 180
30 / 60
60 - 80
Saddle of venison, seared,
medium rare (500 g/piece)
solid
160 - 170
0 / 30
12 - 18
Joint of beef, well done
(1.5 kg)
Wire rack
1) 210 - 230
2) 140 - 160
100
30 / 60
15 - 20
60 - 90
If you have added liquid to the unperforated
cookware, 30% humidity is sufficient.
Sirloin, seared, medium rare
(1 kg)
solid
170 - 180
30
50 - 60
Pork roast
(neck or shoulder), well
done (1 - 1.5 kg)
Wire rack
1) 200 - 220
2) 160 - 180
100
60
15
40 - 60
If you have added liquid to the unperforated
cookware, 30% humidity is sufficient.
Sausages, boiled, heating
solid
85 - 90
100
10 - 20
E.g. Bologna sausages, Bavarian veal sausages