Gaggenau BX 480/481 610 Benutzerhandbuch

Game
Roast game*

2 (3)

60 - 90

Leg of venison*

2 (3)

60 - 80

170 - 175 
(75 - 80)

Saddle of venison

2 (3)

330 - 350 (165 
- 175)

20 - 25

150 - 160 
(65 - 70)

Leg of lamb*

2 (3)

35 - 45

150 - 170 
(65 - 75)

Poultry
Duck (2 - 3 kg)

2 (3)

320/375 
(160/190***)

100 - 120

175 - 185 
(80 - 85)

Duck breast

2 (3)

320 (160)

15 - 20

160 (70)

Goose ( 2 - 3 kg)

2 (3)

320/375 
(160/190***)

320/375*** 
(160/190***)

100 - 120

185 - 195 
(85 - 90)

Chicken ( 3 - 4 kg)

2 (3)

***

160/190***

120 - 180

85 - 90

Roast chicken

2 (3)

355 (180)

50 - 60

85

... the roast has gone dark and the crust is burnt in places? Check the insertion level and the set roasting temperature.
... the roast looks good, but the sauce has baked on?

Choose smaller roasting cookware the next time and add more 
liquid.

... the roast looks good, but the sauce is too light and 
watery?

Choose larger roasting cookware the next time and use less liq-
uid.

... the table does not contain any data for the weight of the 
roast?

Choose the data according to the next lowest weight and 
extend the time.

* First cook meat in a casserole on the burner.
** Brown the meat at high temperature, after 15 - 20 min. switch back to a lower temperature.
*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.