Gaggenau BX 480 Series Use And Care Manual page 42

Dish Accessories
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
Pork knuckles Wire rack +
Grill tray
Smoke-cured pork Glass/grill tray 2 (3)
(1 kg)
Rolled pork Glass/grill tray 2 (3)
Wire rack +
Grill tray
Veal
Veal roast (1.5 kg) Glass/grill tray,
roasting dish
Veal knuckle Glass/grill tray,
roasting dish
Veal loin Glass/grill tray,
roasting dish
Stuffed breast of Glass/grill tray,
veal roasting dish
Game
Wild boar roast Glass/grill tray,
roasting dish
Leg of venison Glass/grill tray,
roasting dish
Saddle of venison Glass/grill tray,
roasting dish
Saddle of hare or Glass/grill tray,
rabbit roasting dish
Leg of lamb Glass/grill tray,
- medium roasting dish
- well-done Glass/grill tray,
roasting dish
Knuckle of lamb Glass/grill tray,
roasting dish
Miscellaneous
* 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.
42
Level Temperature Type of
in °F (°C) heating
H
355 (180)
H
445 / 355
(230 / 180)
H
445 / 355
(230 / 180)
Z
2 (3) 445 / 355
(230 / 180)
Z
2 (3) 355 / 390
(180 / 200)
Z
2 (3) 300 / 390
(150 / 200)
H
355 / 320
(180 / 160)
H
445 / 355
(230 / 180)
Z
2 (3) 445 / 355
(230 / 180)
H
2 (3) 355 (180)
Z
2 (3) 300 / 355
(150 / 180)
H
2 (3) 320 - 340
(160 - 170)
H
2 (3) 250 - 265
(120 - 130)
H
2 (3) 340 (170)
H
2 (3) 340 - 355
(170 - 180)
H
2 (3) 330 - 345
(165 - 175)
N
2 (3) 330 - 345
(165 - 175)
H
2 (3) 355 (180)
H
2 (3) 355 - 375
(180 - 190)
H
2 (3) 355 - 375
(180 - 190)
H
2 (3) 355 - 390
(180 - 200)
Cooking time Observations
in min.
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.
45 - 50**
85 - 95**
70 - 80**
60 - 70***
40 - 45*** Cut roughly into skin so that it gets
crusty.
50 - 60**
65 - 70***
75 - 80***
50 - 60*
50 - 60***
20
120
60 - 90* Recipe tip: marinate overnight in oil, gar-
lic, mustard, and herbes de Provence.
60 - 80
20
20 - 25
15 - 25* Recipe tip: marinate in garlic, rosemary,
olive oil, and high-qualitty balsamic vine-
gar.
100* Recipe tip: marinate overnight in olive
oil, garlic, rosemary, and lemon peel.
120*
35 - 45