Gaggenau BX 480 Series Use And Care Manual page 44

Dish Accessories
Goose, whole (5 kg) Wire rack +
Grill tray/
roasting dish
Turkey hen, whole Wire rack +
Grill tray/
roasting dish
Chicken, whole Wire rack +
Grill tray
(according to
EN 60350-1)
Chicken, legs and Wire rack +
thighs Grill tray
Chicken legs Wire rack +
Grill tray
Chicken breast Wire rack +
Grill tray
Chicken nuggets, Baking tray +
frozen Greaseproof
paper
Breast of quail Baking sheet 3 (4)
Quail, whole Wire rack +
(150 g each) Grill tray
* Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.
** Turn food halfway through the cooking time.
44
Level Temperature Type of
in °F (°C) heating
H
2 (3) 320 / 375
(160 / 190)
N
2 (3) 320 / 375
(160 / 190)
H
2 (3) 320 / 375
(160 / 190)
N
2 (3) 320 / 375
(160 / 190)
H
2 (3) 375 (190)
Z
2 (3) 375 (190)
Q
3 (4) 430 (220)
Z
3 (4) 430 (220)
Q
3 (4) 430 (220)
Z
3 (4) 430 (220)
H
2 (3) 390 (200)
I
2 (3) 390 (200)
H
2 (3) 390 (200)
Z
430 (220)
Z
3 (4) 390 (200)
Cooking time Observations
in min.
110 - 130* Recipe tip: fill with apples, onions, and
marjoram and pierce.
110 - 130*
120 - 180*
120 - 180*
70 - 80 Preheat
70 - 80
30** Recipe tip: Asian marinade with soy
sauce, honey, chili, garlic, ginger, cumin,
30**
lime rub, coriander.
30** After turning, the side with more skin
should be up; this way, it gets crispy.
30**
Marinate with oil, rosemary, lime wedges,
and garlic.
25 Recipe tip: before cooking, rub with Tan-
doori paste.
45 No need to preheat; do not open appli-
ance door.
15**
10 - 12 Baste with oil and spices, e.g. paprika,
thyme, juniper, and garlic.
20 - 25 Baste with oil and spices, e.g. paprika,
thyme, juniper, garlic.