Gaggenau BOP2201.2, Руководство пользователя и инструкции по установке

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How it works
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Use the grill tray or roaster for a large joint of meat
and for preparation methods that involve adding a
lot of liquid to the joint.
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For best results, leave meat to marinate overnight
and remove the marinade before roasting or grilling,
e.g. using the back of a knife or a spoon. Otherwise,
the herbs and spices will burn.
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If the joint of meat has become too dark in colour
and the skin is burnt in places, reduce the set tem-
perature the next time you cook a joint and check
the shelf level.
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If the joint is cooked but the sauce is slightly burnt,
use a smaller roaster the next time you cook a joint
and add more liquid. If the sauce is too watery, use
a larger roaster and add less liquid.
Meat
Food Accessory/
cookware Level Temperat-
ure in °C Type of
heating Cooking
time in
mins Comments
Beef
Beef joint,
1.5 kg Glass tray
or
Grill tray 2 180 90-120
1
Roast beef, sir-
loin, rare, 1 kg Glass tray
or
Grill tray 2 230/180 25-35
2
Recipe tip: Delicious with
Béarnaise sauce or cold cut with
remoulade and roast potatoes.
Roast beef, sir-
loin, well done,
1 kg Glass tray
or
Grill tray 2 230/180 50-60
2
Recipe tip: Delicious with
Béarnaise sauce or cold cut with
remoulade and roast potatoes.
Roast beef, sir-
loin, medium
rare, 1 kg Glass tray
or
Grill tray 2 230/180 30-40
2
Recipe tip: Delicious with
Béarnaise sauce or cold cut with
remoulade and roast potatoes.
Rump steak,
medium rare,
500 g Glass tray
or
Grill tray 2 200 30
Rump steak,
medium rare,
500 g Glass tray
or
Grill tray 2 200 45-50 Do not preheat with ; do not
open the appliance door.
Pork
Smoked pork,
1 kg Glass tray
or
Grill tray 2 180/160 50-60
2
Roast pork with
crackling, joint
of pork with
crispy skin, well
done, 1.5 kg Wire rack + grill
tray 2 180/200 60-70
3
Score the skin diagonally in both
directions so that it is cross-
hatched. This makes it nice and
crispy.
Before cooking, boil the joint in
water for 10 minutes with the
skin on.
Rolled roasting
joint Glass tray or
grill tray
or
Wire rack + grill
tray 2 180/230 65-70
3
Rolled roasting
joint Glass tray or
grill tray
or
Wire rack + grill
tray 2 180/230 75-80
3
Joint of pork,
leg, 1 kg Glass tray
or
Grill tray 2 230/180 45-50
2
Score the skin diagonally in both
directions so that it is cross-
hatched. This makes it nice and
crispy.
1
Sear on all sides in a frying pan or roasting dish on the hob first.
2
Sear meat at a high temperature; set the lower temperature after 15-20 minutes.
3
Cook meat at a low temperature; set it to cook at the higher temperature for the last 15-20 minutes.