Gaggenau BO 451 611, Use And Care Manual

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53
Roasting dish
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You need the special accessory roasting dish and
heating element.
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In the roasting dish, you can also braise large
pieces of meat easily and cook large quantities.
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You can prepare food well and keep food warm in
the oven. Your kitchen will look clean and tidy, the
cooktop will not be dirty, and there will be fewer
cooking odors because the dish was cooked in the
oven.
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The non-stick coating enables you to roast using
very little fat.
Tip: Instead of adding the fat to the roasting dish,
oil the meat. This ensures a direct heat transfer.
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Cooking liquids reduce down quickly. Make sure
there is always sufficient cooking liquid. For a
cooking time of 30 minutes, add approx. ½ l liquid.
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When roasting in a sauce, always ensure the sauce
remains runny and add cooking liquid.
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Please also observe the instructions in the roasting
dish instruction manual.
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time in min. Observations
Chicken breast Roasting
dish 1 390 (200)
U
Searing
+ 15 - 20 Before inserting the food, also heat the
roasting dish with the roasting function.
Then insert the core temperature sensor.
Beef goulash Roasting
dish 1 430/265 - 285*
(220/130 - 140*)
U
Searing
+ 60 - 120 Sear onions and meat; use the roasting set-
ting for this. Pour in liquid and turn heat
down, depending on the type of meat, cook
for 60 - 120 minutes.
Ossobuco Roasting
dish 1 430/285*
(220/140*)
U
Searing
+ 60 - 90 Sear meat and vegetables; use the roasting
setting for this. Pour in liquid and turn heat
down, cook covered for 60 - 90 minutes.
Turn once.
Viennese boiled
beef Roasting
dish 1 430/265*
(220/130*)
U
Searing
+ 210 - 240 Sear halved onions, add vegetables briefly
and fill up with liquid. Bring to a boil, sea-
son, and add beef. The meat should be com-
pletely covered with liquid. Put roasting lid
on and continue cooking at 265°F (130°C).
Venison ragout Roasting
dish 1 430/265 - 285*
(220/130 - 140*)
U
Searing
+ 60 - 100 Sear meat and other ingredients; use the
roasting setting for this. Pour in liquid and
turn heat down, depending on the type of
meat and size of the pieces of meat, cook
for 60 - 100 minutes.
Roulades Roasting
dish 1 430/250*
(220/120*)
U
Searing
+ 60 - 90 Sear roulades portion by portion; use the
roasting setting for this.
Tortillas Roasting
dish 1 345 (175)
U
Searing
+ 10 - 15 Sear all ingredients but for the eggs in the
roasting dish, then pour the eggs over the
top and continue cooking until the tortilla is
firm.
Farmers' omelette Roasting
dish
1 345 (175)
U
Searing
+ 10 - 15 Sear all ingredients but for the eggs in the
roasting dish, then pour the eggs over the
top and continue cooking until the farmers'
omelette is firm.
Stuffed peppers,
vegetarian Roasting
dish 1 390 (200)
U
30 Recipe tip: fill with cooked rice, Ebly wheat
or lentils and onions, cheese, herbs and
spices.
Chili con carne Roasting
dish 1 430/265*
(220 / 130*)
U
Searing
+ 60 - 90
** Brown the meat at high temperature, switch back to a lower temperature for further cooking.