Meat - Gaggenau BO 480/481 611 Use And Care Manual

Meat

▯
For better results, use the core temperature sensor.
For notes and optimal target temperatures, see the
Core temperature sensor
▯
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.
▯
For small portions (2 - 3 people) use a heat-
resistant pan so that the food does not burn or dry
out.
Dish Accessories
Beef
Roast beef Glass/grill tray 2 (3)
(1.5 kg)
Rump steak, medium Glass/grill tray 2 (3)
rare, 15.9 oz (450 g)
Roast beef/sirloin Glass/grill tray 2 (3)
(1 kg) - rare
- medium Glass/grill tray 2 (3)
- well-done Glass/grill tray 2 (3)
Pork
Fillet of pork, whole Glass/grill tray 2 (3)
Fillet of pork, 0.6 lb Glass/grill tray 2 (3)
(260 g)
Pork medallions Glass/grill tray 2 (3)
Pork roast - joint Glass/grill tray 2 (3)
(1 kg)
Pork roast - neck Glass/grill tray 2 (3)
(1.5 kg)
Pork roast with crust Wire rack +
(1.5 kg) Grill tray
* 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.
chapter.
Level Temperature
in °F (°C)
355 (180)
390 (200)
2 (3) 390 (200)
445 / 355
(230 / 180)
445 / 355
(230 / 180)
445 / 355
(230 / 180)
445 / 355
(230 / 180)
355 (180)
2 (3) 355 (180)
355 (180)
445 / 355
(230 / 180)
445 / 355
(230 / 180)
2 (3) 445 / 355
(230 / 180)
2 (3) 355 / 390
(180 / 200)
▯
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.
▯
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.
▯
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.
▯
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.
Type of Cooking time Observations
heating in min.
H
90 - 120*
H
30 Core temperature 150° F (65 °C)
I
40 Core temperature 150° F (65 °C).
No need to preheat; do not open appli-
ance door.
H
25 - 35** Recipe tip: tastes very good with Béar-
naise sauce or sliced cold with remou-
lade and roasted potatoes.
H
30 - 40**
H
50 - 60**
H
20 - 25** Recipe tip: marinate with oil, garlic, and
parsley.
H
30 Core temperature 160° F (70 °C).
I
40 Core temperature 160° F (70 °C).
No need to preheat; do not open appli-
ance door.
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.
H
45 - 50**
H
85 - 95**
Z
70 - 80**
Z
60 - 70***
45