Gaggenau BX 480/481 610 manual Roasting table

Roasting table

▯You can basically use any heat-resistant cookware. Place cookware in the middle of the rack. For large roasts, you can also use the grill tray.

▯You can remove the side slide-in racks to prepare bulky food. Place the wire rack directly on the bottom of the oven and then place the food or the roaster on the wire rack. Do not place the food or the roaster directly on the enameled bottom.

▯When removing it, place glass cookware on a dry dishcloth or rack and not on a cold or wet surface. The glass could crack.

▯Once the roast is finished, you should leave it for another 10 minutes in the switched off, closed oven. This way, meat stays juicier.

▯Poultry becomes particularly crispy brown if you coat it with butter, salty water, dripped off fat or orange juice towards the end of the cooking time.

▯In the case of duck or goose, pierce the skin under the wings to allow the fat to drip off.

▯Use the insert rack (depending on the version, an accessory or special accessory) in the grill tray for roasting. If you add a little water to the grill tray, the meat juice will be collected and the oven will stay cleaner.

Dishes	Shelf level	Convection	Full surface	Top +	Cooking		Core tem-
	with 4 levels	Temperature	grill	bottom heat	time		perature
	(with 5 levels)		+ circulated air		in min.		in °F (°C)
		in °F (°C)		Temperature
			Temperature	in °F (°C)
			in °F (°C)
Beef
Beef roast (1.5 kg)*	2 (3)	355 (180)		355 (180)	60	- 90
English roast beef (1.5 kg)	2 (3)	445/355**	445/355**		45	- 50	115 - 120
		(230/180**)	(230/180**)				(45 - 50)
Medium roast beef (1.5 kg)	2 (3)	445/355**	445/355**		60	- 70	130 - 150
		(230/180**)	(230/180**)				(55 - 65)
Well-done roast beef (1.5 kg)	2 (3)	445/355**			90	- 100	160 - 175
		(230/180**)					(70 - 80)
Pork
Pork roast (1.5 kg)	2 (3)	445/355**	445/355**		60	- 70	170 - 175
		(230/180**)	(230/180**)				(75 - 80)
Pork roast with crust (1.5 kg)	2 (3)	355 - 390	355/390***		60	- 70	170 - 175
		(180/200***)	(180/200***)				(75 - 80)
Smoke-cured pork (1.5 kg)	2 (3)	355/320**			40	- 50	150 - 160
		(180/160**)					(65 - 70)
Pork knuckles	2 (3)	300/390***	300/390***		50	- 60	175 - 185
		(150/200***)	(150/200***)				(80 - 85)
Rolled pork	2 (3)	445/355**	445/355**		60	- 70	170 - 175
		(230/180**)	(230/180**)				(75 - 80)
Veal
Veal roast	2 (3)	445/355**		445/355**	60 - 70		170 - 175
		(230/180**)		(230/180**)			(75 - 80)
Veal knuckles	2 (3)	300/355***	300/355***		50	- 60	80 (75)
		(150/180***)	(150/180***)
Veal loin	2 (3)	320 - 340 (160			20		160 - 170
		- 170)					(70 - 75)
Stuffed breast of veal*	2 (3)	250 - 265 (120			120		170 - 175
		- 130)					(75 - 80)
* First cook meat in a casserole 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.

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