Gaggenau BS484611 Owner's Manual

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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. 

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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 

.

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If you season poultry mainly with spices and with 
little or no oil, the skin will become crispier.

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.

Duck breast, browned, 
medium-rare  
(350 g/12 oz each)

Unperforated 320 - 355 

(160 - 180) 

0

8 - 15

Chicken, whole  
(1.5 kg/3.3 lb)

Rack

1) 340 - 355 
(170 - 180) 

2) 365 (185) 

60

0

30 - 45

15 - 20

Chicken breast, stuffed, 
steamed (200 g/7 oz each)

Perforated

212 (100) 

100 

10 - 15

Turkey breast fillet, steamed 
(300 g/11 oz) each

Perforated

212 (100) 

100 

12 - 15

Spring chicken, quail, 
pigeon (300 g/11 oz each)

Perforated

212 (100) 

100 

25 - 30

Spring chicken, quail, 
pigeon (300 g/11 oz each)

Perforated

355 - 390 
(180 - 200) 

60/80

12 - 16