Gaggenau BOP 210 1.2 Instruction Manual page 36

en
Tables and tips
Meal Accessory/
ies
Pork medallions Glass dish/
grill tray
Joint of pork – leg Glass dish/
(1 kg) grill tray
Joint of pork – neck Glass dish/
(1.5 kg) grill tray
Joint of pork with Wire rack +
crispy skin/roast grill tray
pork with crackling
(1.5 kg)
Knuckle of pork Wire rack +
grill tray
Smoked pork (1 kg) Glass dish/
grill tray
Rolled roasting joint Glass dish/
grill tray
Wire rack +
grill tray
Veal
Joint of veal (1.5 kg) Glass dish/
grill tray,
roaster
Veal knuckle Glass dish/
grill tray,
roaster
Veal loin Glass dish/
grill tray,
roaster
Stuffed breast of Glass dish/
veal grill tray,
roaster
Game
Wild boar joint Glass dish/
grill tray,
roaster
Leg of roe venison Glass dish/
grill tray,
roaster
Saddle of venison Glass dish/
grill tray,
roaster
Saddle of rabbit Glass dish/
grill tray,
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.
36
Level Tempera- Type of
ture heating
in °C
2 (3) 180
2 (3) 230 / 180
2 (3) 230 / 180
2 (3) 230 / 180
2 (3) 180 / 200
2 (3) 150 / 200
2 (3) 180 / 160
2 (3) 230 / 180
2 (3) 230 / 180
2 (3) 180
2 (3) 150 / 180
2 (3) 160 - 170
2 (3) 120 - 130
2 (3) 170
2 (3) 170 - 180
2 (3) 165 - 175
2 (3) 165 - 175
2 (3) 180
Cooking Comments
time
(mins)
H
12 - 15* Recipe tip: Just before you take them out the
oven, add a knob of butter and a sprig of
rosemary to the glass dish/grill tray and
cook all together for a little longer in the
oven.
H
45 - 50**
H
85 - 95**
Z
70 - 80**
Z
60 - 70***
Z
40 - 45*** Score the skin diagonally in both directions
so that it is cross-hatched. This will make it
nice and crispy.
H
50 - 60**
H
65 - 70***
Z
75 - 80***
H
50 - 60*
Z
50 - 60***
H
20
H
120
H
60 - 90* Recipe tip: Marinate overnight in a mixture
of oil, garlic, mustard and herbes de
Provence.
H
60 - 80
H
20
N
20 - 25
H
15 - 25* Recipe tip: Marinate in a mixture of garlic,
rosemary, olive oil and high-quality balsamic
vinegar.