Gaggenau BS45.111, User Manual And Installation Instructions, Page: 40 / 64

en
How it works
40
¡
When using the perforated cooking container or the
wire rack, slide an unperforated cooking container
beneath it. To prevent the food from burning on,
pour a little water into the unperforated cooking con-
tainer. You can also add vegetables, wine, spices
and herbs to the unperforated cooking container 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. If you open the
door, you prevent the meat from being overcooked
and treat the meat to 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 circulation of the meat juice
slows and, when the meat is cut, less juice is lost.
Meat
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Entrecôte, seared,
medium rare, 350 g
each Unperforated steam
container 170-180 30 10-20
Fillet, seared, me-
dium rare, in puff
pastry, 600 g Unperforated steam
container 1. 210
2. 120 1. ​⁠
2. ​⁠ 1. 60
2. 60 1. 20
2. 30 Line the cooking con-
tainer with
greaseproof paper.
Meat pie Quiche dish 1. 210
2. 180 1. ​⁠
2. ​⁠ 1. 60
2. 60 1. 30
2. 15
Knuckle of veal, 1 kg Unperforated steam
container 1. 180
2. 120 1. ​⁠
2. ​⁠
1. -
2. 100 1. 10
2. 120
Saddle of veal,
seared, medium rare,
1 kg Unperforated steam
container 160-180
or
30
or
60 20-30 If you have added li-
quid to the unperfor-
ated cooking con-
tainer, 30% humidity
is sufficient.
Smoked pork,
cooked, sliced Unperforated steam
container 100 100 15-20
Roast pork with
crackling, joint of
pork with crispy skin,
well done, 1.5 kg 1. Wire rack
2. Unperforated
steam container 1. 160
2. 230 1. ​⁠
2.
​⁠
1. 80
2. - 1. 60
2. 10 Cut into the rind to
form a cross-hatch
pattern before cook-
ing. Use the core
temperature probe: In
the first stage of
cooking, cook the
food to a core tem-
perature of up to ap-
proximately 65-70 °C
and, in the second
stage of cooking,
cook it up to a core
temperature of
70-75 °C.
Saddle of lamb,
seared, medium rare,
150 g each Unperforated steam
container 160-170
or
0
or
30 12-15
Leg of lamb, seared,
medium rare, 1.5 kg Unperforated steam
container 1. 200
2. 140 1. ​⁠
2. ​⁠
1. -
2. 30 1. 30
2. 60-70
Pulled pork, 1 kg Unperforated steam
container 150 100 110
Saddle of venison,
seared, medium rare,
500 g each Unperforated steam
container 160-170
or
0
or
30 12-18