Gaggenau BSP 251 Instruction Manual Download

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Tables and tips

Meat/poultry – low-temperature cooking

▯

With low temperature cooking, the dishes are
cooked at temperatures of between 60

and 80

°C

and for a cooking time of a few minutes up to a
several hours until cooked through. This cooking
method is mainly used for meat and fish dishes.
This preserves the sensory properties (e.g.
tenderness and succulence) of the food. Heating it
up gently gives the meat an even, delicate pink
colour throughout (other than a very thin edge) and
makes it extraordinarily succulent. You do not need
to turn the meat during cooking or pour any liquid
over it.

▯

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 optimum target
temperatures can be found in the section entitled

"Core temperature probe" on page 26

▯

Take the meat out of the refrigerator 1

hour before

you begin preparing it.

▯

For food hygiene reasons, sear the meat briefly on
all sides at a high temperature in the frying pan
before cooking it. This gives the meat a crust, which
prevents the meat juices from escaping and
produces the kind of flavour characteristic of a
roast.

▯

Season with care: Because the meat develops as it
cooks slowly, all of the flavours become more
intense.

▯

When game and horse meat is cooked at low
temperatures, its flavour becomes stronger than
when prepared the conventional way.

▯

Use "Low temperature cooking" mode

›

. In this

mode, any moisture escaping from the food remains
in the cooking compartment and prevents the food
from drying out.

▯

With this operating mode, no preheating is
necessary.

▯

Please note that the core temperature of the food
cannot be higher than the temperature inside the
cooking compartment. As a rule of thumb, the
temperature that is set in the cooking compartment
should be 10–15 °C above the required core
temperature.

▯

Towards the end of the cooking time, you can
reduce the temperature to 60 °C. This will allow
you to extend the cooking time (e.g. if your guests
arrive late). If you wish to pause cooking, the
temperature in the cooking compartment must be
no higher than the required core temperature. This
means that large items can remain in the cooking
compartment for 1–1.5

hours and small items can

remain in there for 30–45

minutes.

▯

Serve on a pre-warmed dish.

Leg of lamb, seared,
medium rare (1.5 kg)

Unperforated 1) 200

2) 140

30
60–70

Saddle of venison, seared,
medium rare (500 g/piece)

Unperforated 160–170

0/30

12–18

Joint of beef, well done
(1.5 kg)

Wire rack +
unperforated

1) 230
2) 160

100
60*

15
60–90

* If you have added liquid to the unperforated
cooking container, 30% humidity is sufficient.

Sirloin, seared, medium rare
(1 kg)

Unperforated 170–180

50–60

Joint of pork
(Neck or shoulder), well
done (1–1.5 kg)

Wire rack +
unperforated

1) 200–220
2) 160–180

100
60*

15
40–60

* If you have added liquid to the unperforated
cooking container, 30% humidity is sufficient.

Sausages, boiled, heating

Unperforated 85–90

100

10–20

E.g. Bologna sausages, Bavarian veal sau-
sages

Food

Cooking
container

Tempera-
ture in °C

Humid-
ity in %

Cooking
time
in mins

Comments

Food

Cooking
container

Tempera-
ture in °C

Type of
heating

Cooking
time
in mins

Comments

Duck breast, medium rare
(350 g/piece)

Unperforated 70–80

›

40–60

After cooking, you can crisp up the skin side
quickly in the frying pan. Or: Grill + air recir-
culation 230 °C for 5

minutes.

Entrecôte, medium rare
(350 g/piece)

Unperforated 70–80

›

40–70

Tables and tips

Poultry

▯

The moisture present when the appliance is
operating in combination mode prevents food from
drying out, which is important for poultry in
particular. At the same time, the high temperatures
make the surface brown and crispy. The hot steam
is able to transfer twice as much heat as
conventional hot air, and reaches all parts of the
food. This allows a chicken to be evenly browned
and crispy all round, while the breast meat remains
tender and succulent.

▯

The cooking times listed are intended as a guide
only and depend heavily on the temperature of the
meat at the start of cooking. Use the core
temperature probe so that you can monitor the core
temperature more easily. Insert this in the chicken
breast rather than in the middle (cavity). Further
information and optimum target temperatures can
be found in the section entitled

"Core

temperature probe" on page 26

▯

To make the skin crispier, season poultry mainly
with spices and herbs, and use little or no oil.

Fillet of veal, well done
(1 kg)

Unperforated 80–90

›

150–200

Leg of lamb, boned, tied,
medium rare (1.5 kg)

Unperforated 70–80

›

180–240 Turn in garlic and herbs before cooking in oil

Fillet of beef, medium rare
(1 kg)

Unperforated 70–80

›

120–180

Beef steaks, medium rare
(175 g/piece)

Unperforated 70–80

›

30–60

Sirloin, medium rare (1–
1.5 kg)

Unperforated 70–80

›

150–210

Fillet of pork, well done
(70 g each)

Unperforated 90

›

90–115

Pork medallions, well done
(70 g each)

Unperforated 80

›

50–70

Food

Cooking
container

Tempera-
ture in °C

Type of
heating

Cooking
time
in mins

Comments

Food

Cooking
container

Tempera-
ture in °C

Humid-
ity in %

Cooking time
in mins

Comments

Duck, whole (3

kg)

Unperforated 1) 150–160

2) 220

80–90
20–30

Cook with the breast side facing down.
Turn the duck once half the cooking time
has elapsed. This prevents the delicate
breast meat from drying out as much.

Duck breast, seared,
medium rare (350 g/piece)

Unperforated 160

25–30

Chicken, whole (1.5

kg)

Wire rack +
unperforated

1) 150
2) 230

100

55–65
15

Tie the thighs together and cook breast
side up.

Chicken breast, stuffed,
steamed (200 g/piece)

Perforated