Handleiding Gaggenau BSP250 (pagina 45 van 56) (Engels)

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en Tables and tips

Meat/poultry – low-temperature cooking

▯With low temperature cooking, the dishes are

cooked at temperatures of between 60and 80°C

and for a cooking time of a few minutes up to a

several hours until cooked through. This cooking

method is mainly used for meat and fish dishes.

This preserves the sensory properties (e.g.

tenderness and succulence) of the food. Heating it

up gently gives the meat an even, delicate pink

colour throughout (other than a very thin edge) and

makes it extraordinarily succulent. You do not need

to turn the meat during cooking or pour any liquid

over it.

▯The cooking times listed are intended as a guide

only and depend heavily on the temperature of the

meat at the start of cooking and on how long the

meat was seared for. Use the core temperature

probe so that you can monitor the core temperature

more easily. Information and optimum target

temperatures can be found in the section entitled

~ "Core temperature probe" on page 26.

▯Take the meat out of the refrigerator 1hour before

you begin preparing it.

▯For food hygiene reasons, sear the meat briefly on

all sides at a high temperature in the frying pan

before cooking it. This gives the meat a crust, which

prevents the meat juices from escaping and

produces the kind of flavour characteristic of a

roast.

▯Season with care: Because the meat develops as it

cooks slowly, all of the flavours become more

intense.

▯When game and horse meat is cooked at low

temperatures, its flavour becomes stronger than

when prepared the conventional way.

▯Use "Low temperature cooking" mode › . In this

mode, any moisture escaping from the food remains

in the cooking compartment and prevents the food

from drying out.

▯With this operating mode, no preheating is

necessary.

▯Please note that the core temperature of the food

cannot be higher than the temperature inside the

cooking compartment. As a rule of thumb, the

temperature that is set in the cooking compartment

should be 10–15 °C above the required core

temperature.

▯Towards the end of the cooking time, you can

reduce the temperature to 60 °C. This will allow

you to extend the cooking time (e.g. if your guests

arrive late). If you wish to pause cooking, the

temperature in the cooking compartment must be

no higher than the required core temperature. This

means that large items can remain in the cooking

compartment for 1–1.5hours and small items can

remain in there for 30–45minutes.

▯Serve on a pre-warmed dish.

Leg of lamb, seared,

medium rare (1.5 kg)

Unperforated 1) 200

2) 140

60–70

Saddle of venison, seared,

medium rare (500 g/piece)

Unperforated 160–170 0/30 12–18

Joint of beef, well done

(1.5 kg)

Wire rack +

unperforated

1) 230

2) 160

100

60*

60–90

* If you have added liquid to the unperforated

cooking container, 30% humidity is sufficient.

Sirloin, seared, medium rare

(1 kg)

Unperforated 170–180 30 50–60

Joint of pork

(Neck or shoulder), well

done (1–1.5 kg)

Wire rack +

unperforated

1) 200–220

2) 160–180

100

60*

40–60

* If you have added liquid to the unperforated

cooking container, 30% humidity is sufficient.

Sausages, boiled, heating Unperforated 85–90 100 10–20 E.g. Bologna sausages, Bavarian veal sau-

sages

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time

in mins

Comments

Food Cooking

container

Tempera-

ture in °C

Type of

heating

Cooking

time

in mins

Comments

Duck breast, medium rare

(350 g/piece)

Unperforated 70–80 ›40–60 After cooking, you can crisp up the skin side

quickly in the frying pan. Or: Grill + air recir-

culation 230 °C for 5minutes.

Entrecôte, medium rare

(350 g/piece)

Unperforated 70–80 ›40–70

Tables and tips en

Poultry

▯The moisture present when the appliance is

operating in combination mode prevents food from

drying out, which is important for poultry in

particular. At the same time, the high temperatures

make the surface brown and crispy. The hot steam

is able to transfer twice as much heat as

conventional hot air, and reaches all parts of the

food. This allows a chicken to be evenly browned

and crispy all round, while the breast meat remains

tender and succulent.

▯The cooking times listed are intended as a guide

only and depend heavily on the temperature of the

meat at the start of cooking. Use the core

temperature probe so that you can monitor the core

temperature more easily. Insert this in the chicken

breast rather than in the middle (cavity). Further

information and optimum target temperatures can

be found in the section entitled ~ "Core

temperature probe" on page 26.

▯To make the skin crispier, season poultry mainly

with spices and herbs, and use little or no oil.

Fillet of veal, well done

(1 kg)

Unperforated 80–90 ›150–200

Leg of lamb, boned, tied,

medium rare (1.5 kg)

Unperforated 70–80 ›180–240 Turn in garlic and herbs before cooking in oil

Fillet of beef, medium rare

(1 kg)

Unperforated 70–80 ›120–180

Beef steaks, medium rare

(175 g/piece)

Unperforated 70–80 ›30–60

Sirloin, medium rare (1–

1.5 kg)

Unperforated 70–80 ›150–210

Fillet of pork, well done

(70 g each)

Unperforated 90 ›90–115

Pork medallions, well done

(70 g each)

Unperforated 80 ›50–70

Food Cooking

container

Tempera-

ture in °C

Type of

heating

Cooking

time

in mins

Comments

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Comments

Duck, whole (3kg) Unperforated 1) 150–160

2) 220

60

80–90

20–30

Cook with the breast side facing down.

Turn the duck once half the cooking time

has elapsed. This prevents the delicate

breast meat from drying out as much.

Duck breast, seared,

medium rare (350 g/piece)

Unperforated 160 0 25–30

Chicken, whole (1.5kg) Wire rack +

unperforated

1) 150

2) 230

100

55–65

Tie the thighs together and cook breast

side up.

Chicken breast, stuffed,

steamed (200 g/piece)

Perforated 100 100 25–30 Do not preheat. Recipe tip: Stuff with

spinach and sheep's cheese.

Turkey breast fillet, steamed

(300 g/piece)

Perforated 100 100 17–25 Do not preheat.

Poussin, quail, steamed

(150–200 g/piece)

Perforated 100 100 20–25 Do not preheat.

Poussin, quail

(150–200 g/piece)

Unperforated 180–200 60/80 15–20 Recipe tip: Brush with oil and herbes de

provence.

Pigeon, steamed

(300 g/piece)

Perforated 100 100 25–35 Do not preheat.

Pigeon (300 g/piece) Unperforated 180–200 60/80 25–30

Gaggenau BSP250 Handleiding

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