Gaggenau BS 470 611, Инструкция по использованию и уходу

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Meat – cooking at higher temperatures
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The combination of steam and hot air is the optimal
cooking process for many types of meat. The
cooking compartment is hermetically sealed in this
mode, the moisture prevents the meat from drying
out as in conventional hot air. Thanks to the variable
humidity control, the optimal climate can be
achieved for every type of food.
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The cooking times specified should be regarded as
guidelines and depend heavily on the initial
temperature of the food and the length of time
roasted. For better results, use the core
temperature probe. For notes and optimal target
temperatures, see the "core temperature probe"
chapter.
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Take the meat out of the refrigerator 1 hour before
preparation.
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If you are using the perforated cooking inserts or
the wire rack, insert an unperforated cooking
container underneath. Put a little water in the
unperforated cooking insert to prevent burning. In
addition, you can add vegetables, wine, spices and
herbs in order to create a tasty sauce base.
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If you would like to cook the meat so it is medium or
rare: open the door 40° F (5°C) before the desired
core temperature is reached and wait until the
target temperature has been reached. This way you
prevent overcooking and you give the meat the
necessary time to rest.
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Meat's time to rest: Let the meat rest on a wire rack
for 5 min. after cooking. This way, the meat can
"relax." The circulation of the meat juice slows down
and there is less loss of juice when cutting into the
meat.
Food Cooking
container Temperature
in ° F (°C) Humidity
in % Cooking
time in min. Observations
Entrecôte, medium rare
(350 g / 12 oz) unperforated 340 - 355
(170 - 180) 30 10 - 20
Filet, browned, medium rare in
puff pastry
(600 g / 1 lb 5 oz) unperforated 355 - 390
(180 - 200) 80 / 100 30 - 45 Line the cooking container with
greaseproof paper.
Rack of veal, browned, medium
rare
(1 kg / 2 lb 4 oz) unperforated 320 - 355
(160 - 180) 30 / 60 20 - 30 If you add liquid to the unperforated
cooking container, 30% humidity is
sufficient.
Smoked pork, cooked, in slices unperforated 212 (100) 100 15 - 20
Roast pork with crackling (pork
roast with crust), cooked
through
(1.5 kg / 3½ lb) Wire rack 1) 250 (120)
2) 300 - 320
(150 - 160)
3) 430 - 445
(220 - 230)
100
80
0
30
30 - 40
20 - 40
Make crosswise cuts into the crack-
ling before cooking.
Use core temperature probe: in the
second cooking step, cook up to a
core temperature of approx. 140° F
(60°C), in the third step up to a core
temperature of 170 - 176° F (75 -
80°C).
Rack of lamb, browned,
medium rare (150 g / 5 oz) unperforated 320 - 340
(160 - 170) 0 / 30 12 - 15
Leg of lamb, browned, medium
rare (1.5 kg / 3½ lb) unperforated 340 - 355
(170 - 180) 30 / 60 60 - 80
Saddle of venison, browned,
medium rare (500 g / 1 lb 2 oz) unperforated 320 - 340
(160 - 170) 0 / 30 12 - 18
Roast beef, well-done
(1.5 kg / 3½ lb) Wire rack 1) 410 - 445
(210 - 230)
2) 285 - 320
(140 - 160)
100
30 / 60
15 - 20
60 - 90
If you add liquid to the unperforated
cooking container, 30% humidity is
sufficient.
Sirloin, browned, medium rare
(1 kg / 2 lb 4 oz) unperforated 340 - 355
(170 - 180) 30 50 - 60