Gaggenau BS47X611 Benutzeranleitung
46
Poultry
▯
The humidity during combined operation prevents
drying out which, especially in the case of poultry,
is crucial. At the same time, the high temperature
lends crispy browning to the surface. The heat
transmitted by the hot steam is twice as high as in
the case of conventional hot air and it reaches all
parts of the food. This is why a chicken becomes
browned and crispy all-round, and nevertheless
the breast meat stays tender and juicy.
drying out which, especially in the case of poultry,
is crucial. At the same time, the high temperature
lends crispy browning to the surface. The heat
transmitted by the hot steam is twice as high as in
the case of conventional hot air and it reaches all
parts of the food. This is why a chicken becomes
browned and crispy all-round, and nevertheless
the breast meat stays tender and juicy.
▯
The cooking times specified serve to help you
orientate yourself and depend very much on the
initial temperature of the food. Use the core
temperature probe for better control. Do not
place it in the middle (cavity), but between the
belly and the thigh. You will find further notes and
optimum target temperatures in the section
entitled
orientate yourself and depend very much on the
initial temperature of the food. Use the core
temperature probe for better control. Do not
place it in the middle (cavity), but between the
belly and the thigh. You will find further notes and
optimum target temperatures in the section
entitled
Core temperature probe
.
▯
If you season poultry mainly with spices and with
little or no oil, the skin will become crispier.
little or no oil, the skin will become crispier.
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
Duck, whole (3 kg/6.6 lb)
Unperforated 1) 300 - 320
(150 - 160)
2) 430 (220)
60
0
80 - 90
20 - 30
Start cooking with the breast pointing
down. Turn the duck round after half of
the cooking time. In this way, the sensi-
tive breast meat will not dry out so much.
down. Turn the duck round after half of
the cooking time. In this way, the sensi-
tive breast meat will not dry out so much.
Duck breast, browned,
medium-rare
(350 g/12 oz each)
medium-rare
(350 g/12 oz each)
Unperforated 320 - 355
(160 - 180)
0
8 - 15
Chicken, whole
(1.5 kg/3.3 lb)
(1.5 kg/3.3 lb)
Rack
1) 340 - 355
(170 - 180)
(170 - 180)
2) 365 (185)
60
0
30 - 45
15 - 20
Chicken breast, stuffed,
steamed (200 g/7 oz each)
steamed (200 g/7 oz each)
Perforated
212 (100)
100
10 - 15
Turkey breast fillet, steamed
(300 g/11 oz) each
(300 g/11 oz) each
Perforated
212 (100)
100
12 - 15
Spring chicken, quail,
pigeon (300 g/11 oz each)
pigeon (300 g/11 oz each)
Perforated
212 (100)
100
25 - 30
Spring chicken, quail,
pigeon (300 g/11 oz each)
pigeon (300 g/11 oz each)
Perforated
355 - 390
(180 - 200)
(180 - 200)
60/80
12 - 16