Gaggenau BS 484/485 610, BS 474/475 610 manual Venison, Poultry, Lamb, Mutton, Miscellaneous

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Cooked food

Recommended

 

core temperature

 

 

 

Fillet of veal

 

 

 

 

 

rare

122

- 126°F

 

(50 - 52 °C)

 

 

 

medium-rare

137

- 140°F

 

(58 - 60 °C)

 

 

 

well-done

158

- 167°F

 

(70 - 75 °C)

 

 

 

Venison

 

 

 

 

 

Saddle of venison

140

- 157°F

 

(60 - 70 °C)

 

 

 

Leg of venison

158

- 167°F

 

(70 - 75 °C)

 

 

 

Venison steak

149

- 158°F

 

(65 - 70 °C)

 

 

 

Rack of hare, rack of rabbit

149

- 158°F

 

(65 - 70 °C)

 

 

 

Poultry

 

 

 

 

Chicken

185°F (85 °C)

 

 

 

Guinea fowl

167

- 176°F

 

(75 - 80 °C)

 

 

 

Goose, turkey, duck

176

- 185°F

 

(80 - 85 °C)

 

 

 

Duck breast

 

 

 

 

 

medium-rare

131

- 140°F

 

(55 - 60 °C)

 

 

 

well-done

158

- 176°F

 

(70 - 80 °C)

 

 

Ostrich steak

140 - 149°F

 

(60 - 65 °C)

 

 

 

Lamb

 

 

 

 

 

Leg of lamb

 

 

 

 

 

medium-rare

140

- 149°F

 

(60 - 65 °C)

 

 

 

well-done

158

- 176°F

 

(70 - 80 °C)

 

 

 

Saddle of lamb

 

 

 

 

 

medium-rare

131

- 140°F

 

(55 - 60 °C)

 

 

 

well-done

149

- 167°F

 

(65 - 75 °C)

 

 

 

Mutton

 

 

 

 

 

Leg of lamb

 

 

 

 

 

medium-rare

158

- 167°F

 

(70 - 75 °C)

 

 

 

well-done

176

- 185°F

 

(80 - 85 °C)

 

 

 

Saddle of lamb

 

 

 

 

 

medium-rare

158

- 167°F

 

(70 - 75 °C)

 

 

 

well-done

176

°F (80 °C)

Cooked food

Recommended

 

core temperature

 

 

Mutton

 

 

 

Fillet steak

144 - 149°F

 

(62 - 65 °C)

 

 

Whole

149°F (65 °C)

 

 

Terrine

144 - 149°F

 

(62 - 65 °C)

 

 

Miscellaneous

 

 

 

Bread

194°F (90 °C)

 

 

Vol-au-vent

162 - 167°F

 

(72 - 75 °C)

 

 

Terrine

140 - 158°F

 

(60 - 70 °C)

 

 

Foie gras

113°F (45 °C)

 

 

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Contents BS 474/475 610 BS 484/485 Table of Contents Safety Definitions Customer service Tables and tipsProper Installation and Maintenance Fire SafetyState of California Proposition 65 Warnings Burn Prevention Scalding hazardRisk of scalding Child Safety Cleaning SafetyCookware Safety Causes of damage Environmental protectionTips for saving energy Getting to know the appliance Combi-steam ovenSymbols Symbol FunctionDisplays and controls Additional information Colors and displayAutomatic door opening ColorsCooling fan Temperature Use Program selection positionsPosition Position Function / heating type Temperature Use Accessories Special accessoriesSetting the language Setting the time formatSetting the time Setting the date formatSetting the water filter Setting the dateSetting the temperature format Setting water hardnessCleaning accessories CalibratingGrease filter Change water filter Water filter Activating the applianceStandby Activate applianceOperating the appliance Oven interior Inserting accessoriesSwitching off Turning onSteam removal Safety lockMisting After every useTimer Timer functionsLaunching the timer menu StopwatchCooking time Shifting the end of the cooking time Canceling the entire operationEnd of cooking time Changing the cooking time endSabbath mode and Yom Tov mode Setting the Sabbath modeFollow these steps Yom Tov mode Setting the Yom Tov modeRecording a recipe Enter the core temperature for a phasePersonal recipes Programming a recipeChange recipe Entering a nameStarting a recipe Deleting a recipeCore temperature probe Insert the core temperature probe in the food to be cookedSetting the core temperature Recommended core temperature valuesLamb VenisonPoultry MuttonDeactivating the child lock Child lockActivating the child lock RequirementFactory setting Basic setting Possible settings ExplanationMer and winter time Area Cleaning agent Cleaning and maintenanceCleaning agents Please noteCleaning aid Starting The Cleaning AidMicrofiber cloth Drying program Descaling programRemoving slide-in racks Removing slide-in racksHooking in slide-in racks Troubleshooting Disruption Possible cause SolutionPower cut Demo modeReplacing the oven interior lamp Customer service Nr.FD-Nr Customer Service OTo book an engineer visit and product advice Tables and tips VegetablesFish Fish low-temperature steaming Meat cooking at higher temperatures Meat/poultry slow cooking Poultry Duck, whole 3 kg/6.6 lb Unperforated 1 320 150 430Grilling Side dishes DessertsOther Cakes and cookiesUnperforated 355 390 Foodstuff Regenerating warming upRaising dough Tempera Cooking Remarks Tacle Ture in F Time MinThawing Health riskBoiling down Extracting juice soft fruitsPreparing bulky food Mum when preparing foodPreparing yoghourt Acrylamide in foodstuffsPage Gaggenau Gaggenau Hausgeräte GmbH

BS 474/475 610, BS 484/485 610 specifications

Gaggenau, a name synonymous with premium kitchen appliances, continues to impress with its innovative offerings, particularly the BS 484/485 610 and BS 474/475 610 models. These built-in appliances exemplify the brand's commitment to excellence, blending functionality with sophisticated design.

The BS 484/485 610 series consists of advanced steam ovens that redefine culinary experiences. One of the standout features is the combination of steam and convection cooking, which allows for enhanced flavor retention and moistness in dishes. This dual functionality opens up a world of possibilities, from baking bread to sous vide cooking. The integrated water tank makes it easy to operate without the need for an external water connection, offering flexibility in placement.

Both models feature precise temperature control, adjustable from 30°C to 100°C, ensuring perfect results whether steaming vegetables or reheating leftovers. The ovens also come equipped with a powerful convection fan that promotes even heat distribution, making it easier to achieve consistent cooking results every time.

The BS 474/475 610 series focuses on the art of baking with its fully automatic baking programs. These ovens utilize a patented moisture regulation system, providing optimal moisture levels for various types of baking, from crusty baguettes to delicate soufflés. The intuitive touchscreen interface enables users to select from a range of pre-set programs or customize their own.

Additionally, both series include a self-cleaning function, simplifying maintenance and allowing users to enjoy their culinary creations without the burden of extensive clean-up. The elegant stainless-steel design complements any modern kitchen aesthetic, and custom paneling options allow for seamless integration into cabinetry.

In terms of energy efficiency, both the BS 484/485 610 and BS 474/475 610 models are designed to minimize power consumption, adhering to the highest sustainability standards.

With their blend of sophisticated technology, sleek design, and user-friendly features, the Gaggenau BS 484/485 610 and BS 474/475 610 series stand as a testament to the brand's dedication to quality and innovation in the world of culinary appliances. They not only elevate the cooking experience but also enhance the overall aesthetics of the modern kitchen.