Gaggenau BOP 251 2 Series, Инструкция по эксплуатации

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Tables and tips
Roasting dish
▯
You will need a roaster, pull-out system and heating
element – these are optional accessories.
▯
In the roaster, you can also easily cook large pieces
of meat and braise large quantities.
▯
Food is easy to prepare and can be kept warm in
the oven. Your kitchen will look tidy, the hob will not
be dirty, and fewer cooking smells will be produced
as the dish is being cooked in the oven.
▯
The non-stick coating enables you to roast using
very little fat.
Tip: Rather than adding the fat to the roaster, brush
oil over the meat. This will ensure that the heat is
transferred directly to the meat.
▯
Cooking liquids reduce down quickly. Make sure
that there is always sufficient cooking liquid. For a
cooking time of 30 minutes, add approx. ½ l of
liquid.
▯
When cooking in a sauce, always ensure that the
sauce remains runny and add cooking liquid.
▯
In addition, follow the instructions in the user
manual for the roaster.
Meal Accessory/
ies Level Tempera-
ture
in °C Type of
heating
Cooking
time
(mins) Comments
Bread rolls, fresh
(50
g each)
Baking
stone 1 250 / 200* T 15 - 20
Flatbread Baking
stone 1 210
T
15 The cooking time depends on the size and
thickness of the flatbread
Foccacia Baking
stone 1 210
T
15 Top with various ingredients, e.g. herbs, sea
salt, olives, anchovies, onion, ham, tomatoes
or cheese.
Multigrain bread Baking
stone 1 175
T
45
Sourdough bread Baking
stone 1 250 / 200*
T
50 - 60
Olive and tomato
bread Baking
stone 1 175
T
45
Pizza, fresh Baking
stone 1 275
T
5 - 8 The cooking time varies depending on the
type and thickness of the dough and top-
ping.
Pizza, frozen Baking
stone 1 230
T
8 - 10 The cooking time varies depending on the
thickness of the dough. Follow the manufac-
turer’s instructions.
Tarte flambée,
fresh Baking
stone 1 300
T
3 - 4 Recipe tip: Traditional or with goat's cheese,
Parma ham, figs and spring onions.
Tarte flambée,
frozen Baking
stone 1 250
T
4 - 5
* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
Dish Accessories Level Temperature
in °C Heating
function
Cooking time
in min. Comments
Chicken breast Roasting
dish 1 200
U
Initial roasting
+ 15
- 20
Before you place the food in the roasting
dish, heat it up using the "Roasting func-
tion". Then insert the core temperature
probe.
Beef goulash Roasting
dish 1 220 /
130 - 140*
U
Initial roasting
+ 60
- 120
Roast the onion and meat initially; use the
"Roasting function" for this. Pour in liquid
and turn the temperature back down;
cook for 60
- 120 minutes depending on
the type of meat.
* Roast initially at a high temperature; to continue cooking, turn the temperature back down.
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Tables and tips
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Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
crisps, chips, toast, bread rolls, bread, fine baked goods
(biscuits, gingerbread, cookies).
Ossobuco Roasting
dish 1 220 / 140* U Initial roasting
+ 60
- 90
Roast the meat and vegetables initially;
use the "Roasting function" for this. Pour
in liquid and turn the temperature back
down; cover and cook for a further 60
-
90 minutes. Turn the sliced shanks once.
Viennese boiled
beef Roasting
dish 1 220 / 130*
U
Initial roasting
+ 210
- 240
Roast the onion halves for a short time,
add the vegetables and roast briefly, then
fill the dish with liquid. Bring the vegeta-
ble water to the boil, season and add the
Viennese boiled beef. The meat should
be completely covered in liquid. Place the
lid on the roasting dish and continue
cooking at a temperature of 130 °C.
Venison ragout Roasting
dish 1 220 /
130 - 140*
U
Initial roasting
+ 60
- 100
Roast the meat and other ingredients ini-
tially; use the "Roasting function" for this.
Pour in liquid and turn the temperature
back down; cook for 60
- 100 minutes
depending on the type of meat and the
size of the pieces of meat.
Roulades Roasting
dish 1 220 / 120*
U
Initial roasting
+ 60
- 90
Roast the roulades initially in portions;
use the "Roasting function" for this.
Tortilla Roasting
dish 1 175
U
Initial roasting
+ 10
- 15
Roast all the ingredients initially in the
roasting dish, apart from the eggs; then
pour the egg mixture over the top and
continue cooking until the tortilla is firm.
Farmers' omelette Roasting
dish 1 175
U
Initial roasting
+ 10
- 15
Roast all the ingredients initially in the
roasting dish, apart from the eggs; then
pour the egg mixture over the top and
continue cooking until the farmers' ome-
lette is firm.
Stuffed peppers,
vegetarian Roasting
dish 1 200
U
30 Recipe tip: Stuff with boiled rice, soft
wheat or lentils and onions, cheese,
herbs and seasoning/spices.
Chilli con carne Roasting
dish 1 220 / 130*
U
Initial roasting
+ 60
- 90
Dish Accessories Level Temperature
in °C Heating
function
Cooking time
in min. Comments
* Roast initially at a high temperature; to continue cooking, turn the temperature back down.
Tips for keeping acrylamide to a minimum when preparing
food
General
Keep cooking times as short as possible.
Cook food until it is golden brown, but not
too dark. Large, thick pieces of food con-
tain less acrylamide.
Baking With hot air at max. 180 °C.
Biscuits Egg or egg yolk reduces the production of
acrylamide. Spread out a single layer
evenly on the baking tray.
Oven
Chips Cook at least 400 g at once on a baking
tray so that the chips do not dry out.