Gaggenau BS 474/475 610, BS 484/485 610 manual Meat/poultry slow cooking

Foodstuff	Cooking	Tempera-	Humid-	Cooking	Remarks
	receptacle	ture in ° F	ity in %	time in
		(°C)		min.
Roast pork	Rack	1) 430 - 445	100	10	30 % humidity is sufficient when liquid is
(neck or shoulder), well-		(220 - 230)	30 / 60	60 - 90	added to the unperforated cooking
done (1.5 kg/3.5 lb)					receptacle.
		2) 320 - 340
		(160 - 170)
Heating up (boiled) sausage	Unperforated	185 - 195	100	10 - 20	e.g. Bavarian veal sausage ('Weiss-
		(85 - 90)			wurst') or 'Lyoner' pork sausage

Meat/poultry – slow cooking

▯Vigorously browned meat matures over a longer time at a lower temperature. As a result, the meat evenly becomes gentle pink and extraordinarily juicy apart from a very thin edge. And it is neither necessary to turn the meat nor pour juice over it.

▯The cooking times specified are only a recommendation and depend very much on the initial temperature of the food and the length of time it is browned. Use the core temperature sensor for better control. You will find notes and optimum target temperatures in the section entitled Core temperature sensor.

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

▯For hygienic reasons, sear the meat briefly at a high temperature in the pan from all sides before cooking it. As a result, a crust is produced that prevents leaking of the meat juice and ensures a typical roast aroma.

▯Season carefully: slow maturing of the meat boosts all aromas.

▯Game tastes stronger after low-temperature cooking than when prepared by classical methods.

▯Use the "Slow cooking" mode › . The moisture escaping from the food stays in the cooking compartment and prevents drying out of prepared foods.

▯Please note that you cannot achieve any core temperatures above the cooking compartment's temperature. As a rule of thumb: the set oven temperature should be 50 - 60°F (10-15 °C) above the desired core temperature.

▯You can reduce the temperature to 140°F (60 °C) towards the end of the cooking time. Thus, you can prolong the cooking time (for example, if guests arrive late). If you want to stop the cooking process, the interior temperature must not be higher than the desired core temperature. Thus, large pieces can stay in the oven for 1 - 1.5 hours, while small pieces can stay there for 30 -

45 minutes.

▯Serve food on preheated cookware.

Foodstuff	Cooking	Tempera-		Heating	Cook	Remarks
	receptacle	ture in °F		mode	time
		(°C)			in min.
Duck breast, medium rare	Unperforated	160	- 175	›	40 - 60
(approx. 350 g)		(70 - 80)
Rib-eye, medium rare	Unperforated	160	- 175	›	40 - 70
(approx. 350 g)		(70 - 80)
Leg of lamb, boneless, tied,	Unperforated	160	- 175	›	180 - 240
medium rare (1.5 kg)		(70 - 80)
Roast beef, medium rare	Unperforated	160	- 175	›	150 - 210
(1 - 1.5 kg)		(70 - 80)
Pork medallions, well done	Unperforated	175	(80)	›	50 - 70
(approx. 70 g)
Steak, medium rare	Unperforated	160	- 175	›	30 - 60
(approx. 200 g)		(70 - 80)

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