Gaggenau BO451611 Uso Y Cuidado
42
Poultry
▯
For better results, use the core temperature
sensor. Do not place it in the middle (hollow
space), but rather between the belly and upper
thigh. For notes and optimal target temperatures,
see the
sensor. Do not place it in the middle (hollow
space), but rather between the belly and upper
thigh. For notes and optimal target temperatures,
see the
Core temperature sensor
chapter.
▯
Poultry will turn out particularly crispy and brown
if you baste it towards the end of the roasting time
with butter, salted water, drippings or orange
juice.
if you baste it towards the end of the roasting time
with butter, salted water, drippings or orange
juice.
▯
When cooking duck or goose, pierce the skin on
the underside of the wings to allow the fat to run
out.
the underside of the wings to allow the fat to run
out.
▯
Use a roasting dish or another heat-resistant pan
for dishes that generate a lot of liquid for
roasting. The same applies if a lot of fat can run
out of the food, e.g. with roast goose.
for dishes that generate a lot of liquid for
roasting. The same applies if a lot of fat can run
out of the food, e.g. with roast goose.
Dish
Accessories Level
Temperature
in °F (°C)
in °F (°C)
Type of
heating
Cooking
time
in min.
time
in min.
Observations
Duck, whole
(1.5 - 2 kg)
(1.5 - 2 kg)
Wire rack +
Grill tray/
roasting dish
Grill tray/
roasting dish
2 (3)
320 / 355
(160 / 180)
(160 / 180)
N
75*
Recipe tip: fill with oranges, apples or
dried fruit.
dried fruit.
Duck breast
Roasting
dish/oven-
proof dish
dish/oven-
proof dish
2 (3)
320 (160)
H
25 - 35
Tear skin roughly.
Goose, whole (5 kg) Wire rack +
Grill tray/
roasting dish
roasting dish
2 (3)
320 / 375
(160 / 190)
(160 / 190)
H
/
I
110 - 130* Recipe tip: fill with apples, onions, and
marjoram and pierce.
2 (3)
320 / 375
(160 / 190)
(160 / 190)
N
110 - 130*
Turkey hen, whole
Wire rack +
Grill tray/
roasting dish
Grill tray/
roasting dish
2 (3)
320 / 375
(160 / 190)
(160 / 190)
H
/
I
120 - 180*
2 (3)
320 / 375
(160 / 190)
(160 / 190)
N
120 - 180*
Chicken, whole
Wire rack +
Grill tray
Grill tray
2 (3)
355 (180)
H
45 - 60
Baste with oil, salt, pepper, paprika, and
curry.
curry.
2 (3)
355 (180)
Z
45 - 50
Chicken, legs and
thighs
thighs
Wire rack +
Grill tray
Grill tray
3 (4)
430 (220)
Q
30**
Recipe tip: Asian marinade with soy
sauce, honey, chili, garlic, ginger,
cumin, lime rub, coriander.
sauce, honey, chili, garlic, ginger,
cumin, lime rub, coriander.
3 (4)
430 (220)
Z
30**
Chicken legs
Wire rack +
Grill tray
Grill tray
3 (4)
430 (220)
Q
30**
After turning, the side with more skin
should be up; this way, it gets crispy.
should be up; this way, it gets crispy.
Marinate with oil, rosemary, lime
wedges, and garlic.
wedges, and garlic.
3 (4)
430 (220)
Z
30**
Chicken breast
Wire rack +
Grill tray
Grill tray
2 (3)
390 (200)
H
20 - 25
Recipe tip: before cooking, rub with
Tandoori paste.
Tandoori paste.
Chicken nuggets,
frozen
frozen
Baking tray
+
Grease-
proof paper
+
Grease-
proof paper
2 (3)
390 (200)
H
/
I
15**
Breast of quail
Baking
sheet
sheet
3 (4)
430 (220)
Z
10 - 12
Baste with oil and spices, e.g. paprika,
thyme, juniper, and garlic.
thyme, juniper, and garlic.
Quail, whole
(150 g each)
(150 g each)
Wire rack +
Grill tray
Grill tray
3 (4)
390 (200)
Z
20 - 25
Baste with oil and spices, e.g. paprika,
thyme, juniper, garlic.
thyme, juniper, garlic.
*
Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.
** Turn food halfway through the cooking time.