Gaggenau BS 484/485 610, BS 474/475 610 manual Meat cooking at higher temperatures

Meat – cooking at higher temperatures

▯The combination of steam and hot air is the optimum cooking process for many types of meats. In this mode of operation, the oven compartment is sealed hermetically and moisture prevents the drying-out effect of the conventional hot air. Thanks to variable humidity control, you can achieve the optimum climate for every food.

▯The cooking times specified serve to help you orientate yourself and depend very much on the initial temperature of the food and the length of time it is browned. Use the core temperature probe for better control. You will find notes and optimum target temperatures in the section entitled Core temperature probe.

▯Take meat out of the fridge one hour before preparing it.

▯When using the perforated cooking inserts or the rack, place an unperforated cooking receptacle beneath it. Pour some water into the unperforated cooking insert to prevent baking in. You can also insert vegetables, wine, spices and herbs to arrive at a tasty basis for sauces.

▯If you would like to cook meat rare or medium- rare: open the door 5°C (approx. 40 °F) before the required core temperature has been reached and wait until the target temperature is reached. This prevents overcooking and you give the meat the time it needs to settle.

▯Letting meat settle: let the meat settle for another 10-15 minutes after cooking. In this way, the meat can "relax". Circulation of the meat juice diminishes and there are fewer losses of juice when cutting open the meat.

Foodstuff	Cooking	Tempera-		Humid-	Cooking	Remarks
	receptacle	ture in ° F		ity in %	time in
		(°C)			min.
Entrecote, browned,	Unperforated	340	- 355	0/30	10 - 20
medium-rare		(170 - 180)
(350 g/12 oz each)
Filet, browned, medium-rare,	Unperforated	355	- 390	80/100	30 - 45	Line the cooking receptacle with baking
in puff pastry (600 g/21 oz)		(180 - 200)				paper
Back of veal, browned,	Unperforated	320	- 355	30/60	20 - 30	30 % humidity is sufficient when liquid is
medium-rare (1 kg/2 lb)		(160 - 180)				added to the unperforated cooking
						receptacle.
Smoked pork chops,	Unperforated	212	(100)	100	15 - 20
cooked, in slices

Roast pork with crust,	Rack	1)	250	(120)	100	30
well-done (1.5 kg/3.5 lb)		2)	300	- 320	60 - 80	25 - 40
		(150 - 160)			0	15 - 30
		3)	430	- 445
		(220 - 230)

Cut into the crust crosswise before cooking. Use the core temperature probe: in the second cooking step, you should achieve a core temperature of about 65°C (approx. 150 °F) to cook the meat in the third step up to a core tem- perature of 75 - 80 °C (approx. 170 - 180 °F).

Leg of lamb, browned,	Unperforated	340 - 355	30/60	60 - 80
medium-rare (1.5 kg/3.5 lb)		(170 - 180)
Back of venison, browned,	Unperforated	320 - 355	0/30	12 - 18
medium-rare		(160 - 180)
(500 g/18 oz each)
Beef roast, well-done	Rack	1) 410 - 445	100	15 - 20	30 % humidity is sufficient when liquid is
(1.5 kg /3.5 lb)		(210 - 230)	30/60	60 - 90	added to the unperforated cooking
					receptacle.
		2) 285 - 320
		(140 - 160)
Roast beef, browned,	Unperforated	320 - 355	0/30	40 - 60
medium-rare (1 kg/2 lb)		(160 - 180)

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