Gaggenau WS46 1 2 Series, User Manual And Installation Instructions

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Low-temperature cooking
en
9
7.
Sear the meat.
8.
Place food into the preheated cookware.
9.
Put the lid on the cookware or cover it using heat-
resistant cling film.
10.
Place the cookware containing the meat into the
warming drawer.
11.
Press ⁠.
a The default temperature lights up in colour.
a
The available temperatures light up.
12.
If required, select another temperature.
13.
Close the warming drawer.
a
The operation indicator flashes while the appliance
is preheating.
a
The operation indicator lights up, the appliance
heats up and the fan runs.
12.3 Ending the "Low-temperature cooking"
function
WARNING ‒ Risk of burns!
The accessories and cookware become very hot dur-
ing operation.
▶
Always use oven gloves when removing hot ac-
cessories or cookware from the appliance.
1.
Open the warming drawer.
2.
Switch off the appliance.
3.
Remove the cookware.
12.4 Recommended settings for low-temperature cooking
The following settings have been specially tested for
your appliance.
All tender joints of beef, pork, veal, lamb, pork, game
and poultry are suitable for low-temperature cooking.
The searing and cooking times depend on the size of
the piece of meat. The searing times apply to food
placed into the hot oil.
Small pieces of meat
Food Searing time on the hot-
plate Continued cooking time in
the warming drawer Temperature in °C
Cubes or strips On all sides for 1-2 minutes 20-30 minutes 80
Small escalopes, steaks or
medallions, approx. 1-2 cm
thick 1-2 minutes per side 35-50 minutes 80
Medium-sized pieces of meat
Food Searing time on the hot-
plate Continued cooking time in
the warming drawer Temperature in °C
Fillet, 400-800 g On all sides for 4-5 minutes 75-120 minutes 80
Saddle of lamb, ap-
prox. 450 g 2-3 minutes per side 50-60 minutes 80
Lean joints of meat,
800-1000 g On all sides for 6-8 minutes 120-180 minutes 80
Large pieces of meat
Food Searing time Continued cooking time in
the warming drawer Temperature in °C
Fillet, from 800-2000 g On all sides for 6-8 minutes 120-210 minutes 80
Sirloin, 1-2 kg On all sides for
8-10 minutes 180-210 minutes 80