Meat/Poultry - Low-Temperature Steaming; Meat/Sausages - Heating Up - Gaggenau BSP 221 Instruction Manual

Meat/poultry – low-temperature steaming
▯
You can achieve well-roasted meat by cooking for
a longer period at a lower temperature. This
makes the meat both pink and extremely juicy
right up to a very thin outer layer. You do not need
to turn or baste the meat when cooking this way.
▯
The cooking times stated serve only as a guide
and depend on the starting temperature of the
meat and how long it was seared for.
▯
Remove the meat from the refrigerator one hour
before preparing.
▯
For hygiene reasons, briefly sear the meat on all
sides in a hot pan before roasting. This creates a
crust that prevents the juices escaping from the
meat and provides a typical roasting flavour.
▯
In order to prevent the crust created by searing
the meat from softening due to the steam, wrap
the meat in an oven bag or heat-proof cling film
before placing it in the preheated oven. This
means the meat will cook in its own juices.
▯
Season sparingly: Slow-roasting the meat
intensifies all the flavours.
Food
Duck breast, medium-rare
(350 g each)
Entrecôte, medium-rare
(350 g each)
Leg of lamb, without bones,
tied, medium-rare (1.5 kg)
Roast beef, medium-rare
(1 - 1.5 kg)
Medallions of pork,
well-done (70 g)
Beefsteaks, medium-rare
(200 g)
Meat/sausages – heating up
Food
Smoked pork chop, sliced
Boiled sausages
(e.g. Lyoner, white sausage)
30
Cooking Tempera-
container ture in °C
Unperforated 70 - 80
Unperforated 70 - 80
Unperforated 70 - 80
Unperforated 70 - 80
Unperforated 80
Unperforated 70 - 80
Cooking Tempera-
container ture in °C
Unperforated 100
Unperforated 85 - 90
▯
For venison and horsemeat, the steam at low
temperatures creates a stronger flavour than for a
classic preparation style.
▯
Use the "Low temperature steaming"
operating mode.
▯
Please note that you cannot achieve a core
temperature that is higher than the temperature of
the cooking compartment. As a rule of thumb, you
should set the cooking compartment temperature
to 10-15 °C above the desired core temperature.
▯
You can reduce the temperature to 60 °C towards
the end of the cooking time. This enables you to
prolong the cooking time (e.g. if your guests
arrive late). If you want to suspend the cooking
process, the cooking compartment temperature
must not be higher than the desired core
temperature. This enables you to keep large joints
in the cooking compartment for 1-1.5 hours or
small joints for 30-45 minutes.
▯
Serve the food on preheated plates.
Heating Cooking Remarks
mode time in
min.
e
40 - 60
e
20 - 40
e
150 - 180
e
120 - 180
e
30 - 40
e
20 - 40
Humid- Cooking Remarks
ity in % time in
in Min.
100 15 - 20
100 10 - 20
e