Gaggenau BS 470 612, Инструкция по использованию и уходу

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Tables and tips
Meat – cooking at higher temperatures
▯
The combination of steam and convection is the
optimal cooking process for many types of meat. The
oven cavity is hermetically sealed in this mode, the
moisture prevents the meat from drying out as in
conventional convection. Thanks to the variable
humidity control, the optimal climate can be achieved
for every type of food.
▯
The cooking times specified should be regarded as
guidelines and depend strongly 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
chapter
~
"Core temperature probe"
on page 30
.
▯
Take the meat out of the refrigerator 1 hour before
preparation.
▯
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.
▯
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.
▯
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 30 - 45 Line the cooking container with grease-
proof 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 suf-
ficient.
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 +
unperforated 1) 212 (100)
2) 330 (165)
3) 390 (200)
100
0
Grill,
level 2 +
Humidity
30
30 - 60
20
Make crosswise cuts into the crackling
before cooking.
Use core temperature probe: in the
second cooking step, cook up to a core
temperature of approx. 140 - 160° F
(60 - 70°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 +
unperforated 1) 445 (230)
2) 320 (160)
100
60*
15
60 - 90
*If you add liquid to the unperforated
cooking container, 30% humidity is suf-
ficient.
Sirloin, browned, medium
rare (1 kg / 2 lb 4 oz) unperforated 340 - 355
(170 - 180) 30 50 - 60