Gaggenau BX 480/481 610 用户手册

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You can basically use any heat-resistant 
cookware. Place cookware in the middle of the 
rack. For large roasts, you can also use the grill 
tray.

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You can remove the side slide-in racks to prepare 
bulky food. Place the wire rack directly on the 
bottom of the oven and then place the food or the 
roaster on the wire rack. Do not place the food or 
the roaster directly on the enameled bottom.

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When removing it, place glass cookware on a dry 
dishcloth or rack and not on a cold or wet 
surface. The glass could crack.

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Once the roast is finished, you should leave it for 
another 10 minutes in the switched off, closed 
oven. This way, meat stays juicier.

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Poultry becomes particularly crispy brown if you 
coat it with butter, salty water, dripped off fat or 
orange juice towards the end of the cooking time.

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In the case of duck or goose, pierce the skin 
under the wings to allow the fat to drip off.

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Use the insert rack (depending on the version, an 
accessory or special accessory) in the grill tray 
for roasting. If you add a little water to the grill 
tray, the meat juice will be collected and the oven 
will stay cleaner.

Beef
Beef roast (1.5 kg)*

2 (3)

355 (180)

60 - 90

English roast beef (1.5 kg)

2 (3)

445/355** 
(230/180**)

45 - 50

115 - 120 
(45 - 50)

Medium roast beef (1.5 kg)

2 (3)

445/355** 
(230/180**)

445/355** 
(230/180**)

60 - 70

130 - 150 
(55 - 65)

Well-done roast beef (1.5 kg)

2 (3)

90 - 100

160 - 175 
(70 - 80)

Pork
Pork roast (1.5 kg)

2 (3)

445/355** 
(230/180**)

60 - 70

170 - 175 
(75 - 80)

Pork roast with crust (1.5 kg)

2 (3)

355 - 390 
(180/200***)

60 - 70

170 - 175 
(75 - 80)

Smoke-cured pork (1.5 kg)

2 (3)

40 - 50

150 - 160 
(65 - 70)

Pork knuckles

2 (3)

300/390*** 
(150/200***)

50 - 60

175 - 185 
(80 - 85)

Rolled pork

2 (3)

445/355** 
(230/180**)

60 - 70

170 - 175 
(75 - 80)

Veal
Veal roast

2 (3)

445/355** 
(230/180**)

60 - 70

170 - 175 
(75 - 80)

Veal knuckles

2 (3)

300/355*** 
(150/180***)

50 - 60

80 (75)

Veal loin

2 (3)

20

160 - 170 
(70 - 75)

Stuffed breast of veal*

2 (3)

120

170 - 175 
(75 - 80)

* First cook meat in a casserole 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.