Gaggenau BO45X611 使用とお手入れ

▯

For better results, use the core temperature 
sensor. For notes and optimal target 
temperatures, see the 

 

chapter.

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Let meat rest 10 - 15 min. after cooking. This way, 
the meat can "relax." The circulation of the meat 
juice slows down and there is less loss of juice 
when cutting into the meat. Large pieces of meat 
such as roasts can rest in the oven. Smaller ones, 
e.g. steaks, should rest outside the oven wrapped 
in aluminum foil.

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For small portions (2 - 3 people) use a heat-
resistant pan so that the food does not burn or 
dry out.

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Use the wire rack or the roasting dish for a large 
roast and for types of preparation that generate a 
lot of liquid for roasting.

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Marinate overnight and discard the marinade 
before roasting or grilling, e.g. with the back of a 
knife or a spoon. Otherwise the spices and herbs 
will burn.

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When the roast gets too dark and the crust is 
burned in places, reduce the temperature the next 
time and check the slide-in level.

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If the roast is cooked but the sauce is burned on, 
next time use a smaller roasting dish and add 
more liquid. If the sauce is too watery, next time 
use a larger roasting dish and add less liquid.

Fish sticks, 
frozen

Baking tray 
+ grease-
proof paper

2 (3)

430 (220)

H

15 - 17*

Squid rings 
frozen

Baking tray 
+ grease-
proof paper

2 (3)

430 (220)

N

8 - 12

* 

Turn food halfway through the cooking time.

Beef
Roast beef 
(1.5 kg)

Glass/grill 
tray

2 (3)

355 (180)

H

90 - 120*

Roast beef/sirloin  
(1 kg) - rare

Glass/grill 
tray

2 (3)

445 / 355 
(230 / 180)

H

25 - 35**

Recipe tip: tastes very good with Béar-
naise sauce or sliced cold with remou-
lade and roasted potatoes.

- medium

Glass/grill 
tray

2 (3)

445 / 355 
(230 / 180)

H

30 - 40**

- well-done

Glass/grill 
tray

2 (3)

445 / 355 
(230 / 180)

H

50 - 60**

Pork
Fillet of pork, whole

Glass/grill 
tray

2 (3)

445 / 355 
(230 / 180)

H

20 - 25**

Recipe tip: marinate with oil, garlic, and 
parsley.

Pork medallions

Glass/grill 
tray

2 (3)

355 (180)

H

12 - 15*

Recipe tip: shortly before removing, put 
a piece of butter and a rosemary sprig 
in the glass/grill tray and continue 
cooking in the oven.

Pork roast - joint  
(1 kg)

Glass/grill 
tray

2 (3)

445 / 355 
(230 / 180)

H

 / 

I

45 - 50**

* 

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.