Gaggenau BS484611 Owner's Manual
44
Meat – cooking at higher temperatures
▯
The combination of steam and hot air is the
optimum cooking process for many types of
meats. In this mode of operation, the oven
compartment is sealed hermetically and moisture
prevents the drying-out effect of the conventional
hot air. Thanks to variable humidity control, you
can achieve the optimum climate for every food.
optimum cooking process for many types of
meats. In this mode of operation, the oven
compartment is sealed hermetically and moisture
prevents the drying-out effect of the conventional
hot air. Thanks to variable humidity control, you
can achieve the optimum climate for every food.
▯
The cooking times specified serve to help you
orientate yourself and depend very much on the
initial temperature of the food and the length of
time it is browned. Use the core temperature
probe for better control. You will find notes and
optimum target temperatures in the section
entitled
orientate yourself and depend very much on the
initial temperature of the food and the length of
time it is browned. Use the core temperature
probe for better control. You will find notes and
optimum target temperatures in the section
entitled
Core temperature probe
.
▯
Take meat out of the fridge one hour before
preparing it.
preparing it.
▯
When using the perforated cooking inserts or the
rack, place an unperforated cooking receptacle
beneath it. Pour some water into the unperforated
cooking insert to prevent baking in. You can also
insert vegetables, wine, spices and herbs to
arrive at a tasty basis for sauces.
rack, place an unperforated cooking receptacle
beneath it. Pour some water into the unperforated
cooking insert to prevent baking in. You can also
insert vegetables, wine, spices and herbs to
arrive at a tasty basis for sauces.
▯
If you would like to cook meat rare or medium-
rare: open the door 5°C (approx. 40 °F) before
the required core temperature has been reached
and wait until the target temperature is reached.
This prevents overcooking and you give the meat
the time it needs to settle.
rare: open the door 5°C (approx. 40 °F) before
the required core temperature has been reached
and wait until the target temperature is reached.
This prevents overcooking and you give the meat
the time it needs to settle.
▯
Letting meat settle: let the meat settle for another
10-15 minutes after cooking. In this way, the meat
can "relax". Circulation of the meat juice
diminishes and there are fewer losses of juice
when cutting open the meat.
10-15 minutes after cooking. In this way, the meat
can "relax". Circulation of the meat juice
diminishes and there are fewer losses of juice
when cutting open the meat.
Foodstuff
Cooking
receptacle
receptacle
Tempera-
ture in ° F
(°C)
ture in ° F
(°C)
Humid-
ity in %
ity in %
Cooking
time in
min.
time in
min.
Remarks
Entrecote, browned,
medium-rare
(350 g/12 oz each)
medium-rare
(350 g/12 oz each)
Unperforated 340 - 355
(170 - 180)
0/30
10 - 20
Filet, browned, medium-rare,
in puff pastry (600 g/21 oz)
in puff pastry (600 g/21 oz)
Unperforated 355 - 390
(180 - 200)
80/100
30 - 45
Line the cooking receptacle with baking
paper
paper
Back of veal, browned,
medium-rare (1 kg/2 lb)
medium-rare (1 kg/2 lb)
Unperforated 320 - 355
(160 - 180)
30/60
20 - 30
30 % humidity is sufficient when liquid is
added to the unperforated cooking
receptacle.
added to the unperforated cooking
receptacle.
Smoked pork chops,
cooked, in slices
cooked, in slices
Unperforated 212 (100)
100
15 - 20
Roast pork with crust,
well-done (1.5 kg/3.5 lb)
well-done (1.5 kg/3.5 lb)
Rack
1) 250 (120)
2) 300 - 320
(150 - 160)
(150 - 160)
3) 430 - 445
(220 - 230)
(220 - 230)
100
60 - 80
0
30
25 - 40
15 - 30
Cut into the crust crosswise before
cooking. Use the core temperature
probe: in the second cooking step, you
should achieve a core temperature of
about 65°C (approx. 150 °F) to cook the
meat in the third step up to a core tem-
perature of 75 - 80 °C (approx. 170 - 180
°F).
cooking. Use the core temperature
probe: in the second cooking step, you
should achieve a core temperature of
about 65°C (approx. 150 °F) to cook the
meat in the third step up to a core tem-
perature of 75 - 80 °C (approx. 170 - 180
°F).
Leg of lamb, browned,
medium-rare (1.5 kg/3.5 lb)
medium-rare (1.5 kg/3.5 lb)
Unperforated 340 - 355
(170 - 180)
30/60
60 - 80
Back of venison, browned,
medium-rare
(500 g/18 oz each)
medium-rare
(500 g/18 oz each)
Unperforated 320 - 355
(160 - 180)
0/30
12 - 18
Beef roast, well-done
(1.5 kg /3.5 lb)
(1.5 kg /3.5 lb)
Rack
1) 410 - 445
(210 - 230)
(210 - 230)
2) 285 - 320
(140 - 160)
(140 - 160)
100
30/60
15 - 20
60 - 90
30 % humidity is sufficient when liquid is
added to the unperforated cooking
receptacle.
added to the unperforated cooking
receptacle.
Roast beef, browned,
medium-rare (1 kg/2 lb)
medium-rare (1 kg/2 lb)
Unperforated 320 - 355
(160 - 180)
0/30
40 - 60