Gaggenau BO45X611 Utilizzo E Cura
40
Pork roast - neck
(1.5 kg)
(1.5 kg)
Glass/grill
tray
tray
2 (3)
445 / 355
(230 / 180)
(230 / 180)
H
/
I
85 - 95**
2 (3)
445 / 355
(230 / 180)
(230 / 180)
Z
70 - 80**
Pork roast with crust
(1.5 kg)
(1.5 kg)
Wire rack +
Grill tray
Grill tray
2 (3)
355 / 390
(180 / 200)
(180 / 200)
Z
60 - 70***
Pork knuckles
Wire rack +
Grill tray
Grill tray
2 (3)
300 / 390
(150 / 200)
(150 / 200)
Z
40 - 45*** Cut roughly into skin so that it gets
crusty.
Smoke-cured pork
(1 kg)
(1 kg)
Glass/grill
tray
tray
2 (3)
355 / 320
(180 / 160)
(180 / 160)
H
/
I
50 - 60**
Rolled pork
Glass/grill
tray
tray
2 (3)
445 / 355
(230 / 180)
(230 / 180)
H
/
I
65 - 70***
Wire rack +
Grill tray
Grill tray
2 (3)
445 / 355
(230 / 180)
(230 / 180)
Z
75 - 80***
Veal
Veal roast (1.5 kg)
Veal roast (1.5 kg)
Glass/grill
tray, roast-
ing dish
tray, roast-
ing dish
2 (3)
355 (180)
H
/
I
50 - 60*
Veal knuckle
Glass/grill
tray, roast-
ing dish
tray, roast-
ing dish
2 (3)
300 / 355
(150 / 180)
(150 / 180)
Z
50 - 60***
Veal loin
Glass/grill
tray, roast-
ing dish
tray, roast-
ing dish
2 (3)
320 - 340
(160 - 170)
(160 - 170)
H
20
Stuffed breast of
veal
veal
Glass/grill
tray, roast-
ing dish
tray, roast-
ing dish
2 (3)
250 - 265
(120 - 130)
(120 - 130)
H
/
I
120
Game
Wild boar roast
Wild boar roast
Glass/grill
tray, roast-
ing dish
tray, roast-
ing dish
2 (3)
340 (170)
H
/
I
60 - 90*
Recipe tip: marinate overnight in oil,
garlic, mustard, and herbes de
Provence.
garlic, mustard, and herbes de
Provence.
Leg of venison
Glass/grill
tray, roast-
ing dish
tray, roast-
ing dish
2 (3)
340 - 355
(170 - 180)
(170 - 180)
H
60 - 80
Saddle of venison
Glass/grill
tray, roast-
ing dish
tray, roast-
ing dish
2 (3)
330 - 345
(165 - 175)
(165 - 175)
H
20
2 (3)
330 - 345
(165 - 175)
(165 - 175)
N
20 - 25
Saddle of hare or
rabbit
rabbit
Glass/grill
tray, roast-
ing dish
tray, roast-
ing dish
2 (3)
355 (180)
H
15 - 25*
Recipe tip: marinate in garlic, rose-
mary, olive oil, and high-qualitty bal-
samic vinegar.
mary, olive oil, and high-qualitty bal-
samic vinegar.
Leg of lamb
- medium
Glass/grill
tray, roast-
ing dish
tray, roast-
ing dish
2 (3)
355 - 375
(180 - 190)
(180 - 190)
H
100*
Recipe tip: marinate overnight in olive
oil, garlic, rosemary, and lemon peel.
oil, garlic, rosemary, and lemon peel.
- well-done
Glass/grill
tray, roast-
ing dish
tray, roast-
ing dish
2 (3)
355 - 375
(180 - 190)
(180 - 190)
H
120*
Dish
Accessories Level
Temperature
in °F (°C)
in °F (°C)
Type of
heating
Cooking
time
in min.
time
in min.
Observations
*
First cook thoroughly in a pan/roasting dish 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.