Gaggenau BM 270, Instruction Manual

Page: 32 / 40

32
Roasting and grilling
Tables : The times given apply to food placed in a cold
oven.
The temperature and roasting time depend on the type
and amount of food being cooked. This is why
temperature ranges are given in the tables. Begin with
the lowest temperature and, if necessary, use a higher
setting the next time.
For more information, see the section entitled “Tips
for grilling and roasting” which follows the tables.
Ovenware : You may use any heat ­ resistant ovenware
which is suitable for use in a microwave. Metal
roasting dishes are only suitable for roasting without
the microwave function.
The ovenware can become very hot. Use oven gloves
to take the ovenware out of the oven.
Place hot glass ovenware on a dry kitchen towel after
removal from the oven. The glass could crack if placed
on a cold or wet surface.
Tips for roasting : Use a deep roasting dish for
roasting meat and poultry.
Check that your ovenware fits in the cooking
compartment. It should not be too big.
Meat: Cover the base of the ovenware with a little
liquid. Add slightly more liquid for pot roasts. Turn
pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it
to rest in the oven for an additional 10 minutes. This
allows better distribution of the meat juices.
Tips for grilling : Always keep the oven door closed
when grilling and do not preheat.
As far as possible, the pieces of food you are grilling
should be of equal thickness. Steaks should be at
least 2 to 3 cm thick. This will allow them to brown
evenly and remain succulent and juicy. Do not add salt
to steaks until they have been grilled.
Use grill tongs to turn the pieces of food you are
grilling. If you pierce the meat with a fork, the juices
will run out and the meat will become dry.
Dark meat, e.g. beef, browns more quickly than lighter-
coloured meat such as veal or pork. When grilling
light-coloured meat or fish, these often only brown
slightly on the surface, although they are cooked and
juicy on the inside.
The grill element switches off and on again
automatically. This is normal. The grill setting
determines how frequently this will happen.
Tips for braising : Use ovenware with a lid for braising
fish.
Add two to three tablespoons of liquid and a little
lemon juice or vinegar to the ovenware.
You have measured the temperature of the oven
using your own meat thermometer and found there is
a discrepancy. The oven temperature is measured by the manufacturer after a speci-
fied period of time using a test rack in the centre of the oven. Oven-
ware and accessories affect the temperature measurement, so there
will always be some discrepancy when you measure the temperature
yourself.
Sparks are generated between the tin and the wire
rack. Check that the tin is clean on the outside. Move the tin to a different
position in the oven. If this does not help, continue baking but with-
out the microwave function. The baking time will then be longer.
Dish Quantity Microwave output
setting in watts,
cooking time in
minutes Level Type of
heating
Tempera-
ture in
°C, grill
setting Notes
Pot-roasted beef approx.1000 g 180 W, 80-90 mins 0
«
160-170 Ovenware with lid, on the
cooking compartment floor.
Sirloin, medium rare approx. 1000 g 180 W, 30-40 mins 0
«
180-200 Ovenware without lid. Turn
halfway through the cooking
time. When finished, leave
to stand for 10 minutes.
Boned pork without
rind, e.g. neck approx.750 g 360 W, 35-45 mins 0
«
170-180 Ovenware without lid. When
finished, leave to stand for
10 minutes.
Boned pork with
crackling, e.g. shoulder approx.1000 g 180 W, 80-90 mins 0
«
170-180 Ovenware without lid. When
finished, leave to stand for
10 minutes. Do not turn.
Pork loin approx. 500-600 g 180 W, 35-40 mins 0
«
180-190 Ovenware without lid. When
finished, leave to stand for
10 minutes.