Poultry - Gaggenau BX 481 112 Instruction Manual

Meal Accessory/
ies
Miscellaneous
Meatballs (80 g Baking tray
each) + grease-
proof paper
Meatballs, lightly Baking tray
fried (80 g each) + grease-
proof paper
Meatballs (25 g Baking tray
each) +
greaseproof
paper
Meatballs, lightly Baking tray
fried (25 g each) +
greaseproof
paper
Meat loaf, fresh Wire rack +
(700 g) grill tray
Bacon strips Baking tray
(fried bacon), thin +
greaseproof
paper
Bacon strips Baking tray
(fried bacon), thick +
greaseproof
paper
Peppers stuffed with Ovenproof
minced meat dish/roaster
* Sear on all sides in a frying pan/roasting dish on the hob first.
** Sear the meat at a high temperature; set the lower temperature after 15 - 20 minutes.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.

Poultry

▯
Use the core temperature probe so that you can
monitor the core temperature more easily. Insert
this between the belly and the thigh, rather than in
the middle (cavity). Further information and
optimum target temperatures can be found in the
section entitled ~
on page 20
.
Meal Accessory/
ies
Duck, whole Wire rack +
(1.5 - 2 kg) grill tray/
roaster
Duck breast Roaster/
ovenproof
dish
* Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.
** Turn the food halfway through cooking.
Level Tempera-
ture
in °C
2 (3) 200
2 (3) 200
2 (3) 200
2 (3) 200
2 (3) 160
3 (4) 180
3 (4) 190
2 (3) 175
"Core temperature probe"
Level Tempera-
ture
in °C
2 (3) 160 / 180
2 (3) 160
Type of Cooking Comments
heating time
(mins)
H
30 - 35 The flatter the meatballs, the faster they
cook. Easy to make in large quantities.
H
20 For nicely browned yet juicy meatballs, fry
them lightly in the frying pan first before put-
ting them in the oven.
H
25 - 30 Recipe tip: Easy to make into a meal, e.g.
meatballs with tomato sauce, Swedish meat-
balls and Königsberger Klopse (Prussian
meatballs in a white sauce with capers).
H
15 Recipe tip: Place meatballs made from
minced lamb or rabbit on skewers and serve
with mint yoghurt or fig mustard.
H
60 Use a core temperature probe (core temper-
ature 67 °C).
H
8 - 10 After removing from the oven, place on
kitchen towel to soak up the fat.
H
8 - 12
H
55 - 60 Recipe tip: Stuff with minced meat and cook
in tomato sauce.
▯
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time
with butter, salted water, drained fat or orange
juice.
▯
When cooking duck or goose, pierce the skin
underneath the wings to allow the fat to run out.
Type of Cooking Comments
heating time
(mins)
N
75* Recipe tip: Stuff with oranges, apples or
dried fruit.
H
25 - 35 Score the skin diagonally in both directions
so that it is cross-hatched.
Tables and tips
en
39