Gaggenau BS 484/485 610 manual Poultry, Duck, whole 3 kg/6.6 lb Unperforated 1 320 150 430

Page 46

Poultry

▯The humidity during combined operation prevents drying out which, especially in the case of poultry, is crucial. At the same time, the high temperature lends crispy browning to the surface. The heat transmitted by the hot steam is twice as high as in the case of conventional hot air and it reaches all parts of the food. This is why a chicken becomes browned and crispy all-round, and nevertheless the breast meat stays tender and juicy.

▯The cooking times specified serve to help you orientate yourself and depend very much on the initial temperature of the food. Use the core temperature probe for better control. Do not place it in the middle (cavity), but between the belly and the thigh. You will find further notes and optimum target temperatures in the section entitled Core temperature probe.

▯If you season poultry mainly with spices and with little or no oil, the skin will become crispier.

Foodstuff

Cooking

Tempera-

Humid-

Cooking Remarks

 

receptacle

ture in °F

ity in %

time in

 

 

(°C)

 

min.

Duck, whole (3 kg/6.6 lb)

Unperforated 1) 300

- 320 60

80 - 90

 

(150 - 160)

0

20 - 30

 

 

 

 

2) 430

(220)

 

 

Start cooking with the breast pointing down. Turn the duck round after half of the cooking time. In this way, the sensi- tive breast meat will not dry out so much.

Duck breast, browned,

Unperforated

320

- 355

0

8 - 15

medium-rare

 

(160 - 180)

 

 

(350 g/12 oz each)

 

 

 

 

 

 

 

 

 

 

Chicken, whole

Rack

1) 340 - 355

60

30 - 45

(1.5 kg/3.3 lb)

 

(170 - 180)

0

15 - 20

 

 

 

 

 

 

2) 365 (185)

 

 

 

 

 

 

 

 

Chicken breast, stuffed,

Perforated

212

(100)

100

10 - 15

steamed (200 g/7 oz each)

 

 

 

 

 

 

 

 

 

 

 

Turkey breast fillet, steamed

Perforated

212

(100)

100

12 - 15

(300 g/11 oz) each

 

 

 

 

 

 

 

 

 

 

 

Spring chicken, quail,

Perforated

212

(100)

100

25 - 30

pigeon (300 g/11 oz each)

 

 

 

 

 

 

 

 

 

 

 

Spring chicken, quail,

Perforated

355

- 390

60/80

12 - 16

pigeon (300 g/11 oz each)

 

(180 - 200)

 

 

 

 

 

 

 

 

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Contents BS 474/475 610 BS 484/485 Table of Contents Safety Definitions Customer service Tables and tipsFire Safety Proper Installation and MaintenanceState of California Proposition 65 Warnings Scalding hazard Burn PreventionRisk of scalding Cleaning Safety Child SafetyCookware Safety Environmental protection Causes of damageTips for saving energy Getting to know the appliance Combi-steam ovenSymbol Function SymbolsDisplays and controls Additional information Colors and displayAutomatic door opening ColorsCooling fan Program selection positions Temperature UsePosition 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 hardnessCalibrating Cleaning accessoriesGrease 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 endSetting the Sabbath mode Sabbath mode and Yom Tov 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 noteStarting The Cleaning Aid Cleaning aidMicrofiber cloth Drying program Descaling programRemoving slide-in racks Removing slide-in racksHooking in slide-in racks Troubleshooting Disruption Possible cause SolutionDemo mode Power cutReplacing the oven interior lamp Nr.FD-Nr Customer Service O Customer serviceTo 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.
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