Gaggenau BS45.111, Руководство пользователя и инструкции по установке

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en
How it works
42
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Entrecôte, medium
rare, 350 g each Unperforated steam
container 70-80 - 40-70
Fillet of veal, well
done, 1 kg Unperforated steam
container 80-90 - 150-200
Leg of lamb, boned,
tied, medium rare,
1.5 kg Unperforated steam
container 70-80 - 180-240 Turn in garlic and
herbs before cooking
in oil
Fillet of beef, medium
rare, 1 kg Unperforated steam
container 70-80 - 120-180
Beef steaks, medium
rare, 175 g each Unperforated steam
container 70-80 - 30-60
Sirloin, medium rare,
1-1.5 kg Unperforated steam
container 70-80 - 150-210
Fillet of pork, well
done, 70 g each Unperforated steam
container 90 - 90-115
Pork medallions, well
done, 70 g each Unperforated steam
container 80 - 50-70
19.7 Poultry
Take note of the recommended settings for poultry.
¡
The moisture present when the appliance is operat-
ing in combination mode prevents food from drying
out, which is important for poultry in particular. At
the same time, the high temperatures make the sur-
face brown and crispy. The hot steam is able to
transfer twice as much heat as conventional hot air,
and reaches all parts of the food. The hot steam
cooks a chicken, until browned and crispy all round,
while the breast meat remains tender and succulent.
¡
The cooking times listed are intended as a guide
only and depend heavily on the temperature of the
meat at the start of cooking. Use the core temperat-
ure probe so that you can monitor the core temper-
ature more easily. Insert the core temperature probe
in the chicken breast rather than in the middle or in
a cavity. Further information and instructions, as well
as optimal target temperatures, can be found in the
section entitled Core temperature probe →
Page 20 .
¡
To make the skin crispier, season poultry mainly
with spices and herbs, and use little or no oil.
Poultry
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Duck, whole, 3 kg Unperforated steam
container 1. 150-160
2. 220 1. ​⁠
2. ​⁠ 1. 60
2. 0 1. 80-90
2. 20-30 Cook with the breast
side facing down.
Turn the duck after
half the cooking time
has elapsed. This
prevents the delicate
breast meat from dry-
ing out as much.
Duck breast, seared,
medium rare, 350 g
each Unperforated steam
container 160 0 25-30
Foie gras Terrine mould 65 100 50
Chicken, whole,
1.5 kg 1. Unperforated
steam container
2. Wire rack 1. 150
2. 230 1. ​⁠
2.
​⁠
1. 100
2. - 1. 55-65
2. 15 Tie the thighs to-
gether and cook
breast side up.
Chicken breast,
stuffed, steamed,
200 g each Perforated steaming
tray 100 100 25-30 Recipe tip: Fill with
spinach and sheep's
cheese.
Turkey breast fillet,
steamed, 300 g each Perforated steaming
tray 100 100 17-25