Gaggenau BS484611 Owner's Manual

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Vigorously browned meat matures over a longer 
time at a lower temperature. As a result, the meat 
evenly becomes gentle pink and extraordinarily 
juicy apart from a very thin edge. And it is neither 
necessary to turn the meat nor pour juice over it.

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The cooking times specified are only a 
recommendation and depend very much on the 
initial temperature of the food and the length of 
time it is browned. Use the core temperature 
sensor for better control. You will find notes and 
optimum target temperatures in the section 
entitled 

.

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Take meat out of the fridge one hour before 
preparing it.

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For hygienic reasons, sear the meat briefly at a 
high temperature in the pan from all sides before 
cooking it. As a result, a crust is produced that 
prevents leaking of the meat juice and ensures a 
typical roast aroma. 

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Season carefully: slow maturing of the meat 
boosts all aromas.

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Game tastes stronger after low-temperature 
cooking than when prepared by classical 
methods.

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Use the "Slow cooking" mode 

› 

. The moisture 

escaping from the food stays in the cooking 
compartment and prevents drying out of prepared 
foods.

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Please note that you cannot achieve any core 
temperatures above the cooking compartment's 
temperature. As a rule of thumb: the set oven 
temperature should be 50 - 60°F (10-15 °C) 
above the desired core temperature.

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You can reduce the temperature to 140°F (60 °C) 
towards the end of the cooking time. Thus, you 
can prolong the cooking time (for example, if 
guests arrive late). If you want to stop the cooking 
process, the interior temperature must not be 
higher than the desired core temperature. Thus, 
large pieces can stay in the oven for 1 - 1.5 hours, 
while small pieces can stay there for 30 - 
45 minutes. 

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Serve food on preheated cookware.

Roast pork 
(neck or shoulder), well-
done (1.5 kg/3.5 lb)

Rack

1) 430 - 445 
(220 - 230)

2) 320 - 340 
(160 - 170)

100

30 / 60

10

60 - 90

30 % humidity is sufficient when liquid is 
added to the unperforated cooking 
receptacle.

Heating up (boiled) sausage Unperforated 185 - 195  

(85 - 90)

100

10 - 20

e.g. Bavarian veal sausage ('Weiss-
wurst') or 'Lyoner' pork sausage

Duck breast, medium rare 
(approx. 350 g)

Unperforated 160 - 175  

(70 - 80)

›

40 - 60

Rib-eye, medium rare 
(approx. 350 g)

Unperforated 160 - 175  

(70 - 80)

›

40 - 70

Leg of lamb, boneless, tied, 
medium rare (1.5 kg)

Unperforated 160 - 175  

(70 - 80)

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180 - 240

Roast beef, medium rare
(1 - 1.5 kg)

Unperforated 160 - 175  

(70 - 80)

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150 - 210

Pork medallions, well done 
(approx. 70 g)

Unperforated 175 (80)

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50 - 70

Steak, medium rare 
(approx. 200 g)

Unperforated 160 - 175  

(70 - 80)

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30 - 60