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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Gaggenau BS 484/485 610, BS 474/475 610 manual Poultry, Duck, whole 3 kg/6.6 lb Unperforated 1 320 150 430
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BS 474/475 610, BS 484/485 610 specifications

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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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