Gaggenau BMP 251, Instruction Manual

Page: 37 / 44

36
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.
The cake has risen in the middle but is lower around the
edge. Only grease the base of the springform cake tin. After baking, loosen
the cake carefully with a knife.
The cake is too dark. Select a lower temperature and bake the cake for a little longer.
The cake is too dry.
When it is done, make small holes in the cake using a toothpick. Then
drizzle fruit juice or an alcoholic beverage over it. Next time, set the tem-
perature 10 degrees higher and reduce the baking time.
The bread or cake (e.g. cheesecake) looks good, but is
soggy on the inside (sticky, streaked with water). Use slightly less fluid next time and bake for slightly longer at a lower
temperature. When baking cakes with a moist topping, bake the base
first, cover with almonds or bread crumbs and then add the topping.
Please follow the recipe and follow the baking times.
The cake cannot be turned out of the dish when it is
turned upside down. After baking, allow the cake to cool for a further 5 to 10 minutes, then it
will be easier to turn out of the tin. If it still sticks, carefully ease it away
from the edge of the cake tin using a knife. Turn the cake tin upside
down again and cover it several times with a cold, wet cloth. Next time,
grease the tin well and sprinkle some bread crumbs into it.
You have measured the temperature of the oven using
your own meat thermometer and found there is a dis-
crepancy.
The oven temperature is measured by the manufacturer after a specified
period of time using a test rack in the centre of the oven. Ovenware 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 without the
microwave function or use the glass tray as a surface to place items on.
The baking time will then be longer.
37
Dish Quantity Microwave output
setting in watts,
cooking time in min-
utes Level Type of
heating
Tempera-
ture in °C,
grill set-
ting Notes
Pot-roasted beef approx.1000 g 180 W, 80-90 mins 0 R 160-170 Ovenware with lid.
Sirloin, medium rare approx. 1000 g 180 W, 30-40 mins 0 R 180-200 Ovenware without lid. Turn
halfway through the cooking
time.
Boned pork without
rind, e.g. neck
approx. 750 g 360 W, 35-45 mins 0 R 170-180 Ovenware without lid.
Boned pork with
crackling*, e.g. shoulde
r
approx.1000 g 180 W, 80-90 mins 0 R 170-180 Ovenware without lid. Do not
turn.
Pork loin approx. 500-600 g 180 W, 35-40 mins 0 R 180-190 Ovenware without lid.
Meat loaf approx. 750 g 360 W, 30-35 mins 0 H 200-210 Ovenware without lid.
Chicken, whole approx. 1000-1200
g
360 W, 30-40 mins 0 Z 230-250 Ovenware with lid. Place with
the breast side up. Do not
turn.
Chicken pieces, e.g.
chicken quarters
approx. 800 g 360 W, 20-30 mins 0 Z 230-250 Ovenware without lid. Place
with the skin side up. Do not
turn.
Duck approx. 1500-1700
g
180 W, 70-80 mins 0 Z 220-240 Ovenware with lid. Do not
turn.
Duck breast
Duck breast, 2 pieces approx. 500 g
250-300 g each 180 W, 15-20 mins 0 Q 3 Ovenware without lid. Place
with the skin side up. Do not
turn.
Goose breast, goose
legs
700-900 g 180 W, 30-40 mins 0 Q 2 Deep ovenware without lid.
Do not turn.
Fish, scalloped approx. 500 g 600 W, 10-15 mins 0 Q 3 Ovenware without lid.
Defrost frozen fish before
cooking.
* Make cuts in the pork rind.
Dish Quantity Weight Level Type of
heating Grill setting Cooking time in min-
utes
Steaks, 2-3 cm thick 2-3 pieces approx. 200 g
each
1+3** Q 3
3 1st side: approx.10-15
2nd side: approx. 5-10
Neck steaks, 2-3 cm thick 2-3 pieces approx. 120 g
each
1+3** Q 2
2 1st side: approx. 15-20
2nd side: approx. 10-15
Grilled sausages 4-6 pieces approx. 150 g
each
1+3** Q 3
3 1st side: approx.10-15
2nd side: approx. 5-10
Fish steak* 2-3 pieces approx. 150 g
each
1+3** Q 3
3 1st side: approx. 10-12
2nd side: approx. 8-12
Fish, whole,* e.g. trout 2-3 pieces approx. 300 g
each
1+3** Q 2
2 1st side: approx.10-15
2nd side: approx. 10-15
Toast 12 slices - 3 Q 3
3 1st side: approx. 3-5
2nd side: approx. 2-3
Toast with topping 2-4 slices*** - 1+3** Q 3 Depending on topping:
8-10
* Grease the wire rack first with oil.
** Slide the wire rack in at level 3 and the glass tray at level 1.
*** Toast the slices of bread in advance.