Handleiding
Je bekijkt pagina 33 van 48
33
Meat
▯ Leaving meat to rest: Leave the meat to rest for a
further 10-15 minutes after cooking. This gives the
meat a chance to "relax". The meat juices begin to
circulate less, and when the meat is cut, less juice
is lost. Large pieces of meat, e.g. joints, can be left
to rest in the oven. Smaller pieces of meat, e.g.
steaks, should be wrapped in aluminium foil and left
to rest outside the oven.
▯ For small portions (two to three people), it is a good
idea to use a heat-resistant baking dish or tin so
that the food does not begin to burn or dry out.
▯ Use the grill tray or roasting dish for a large joint of
meat and for preparation methods that involve
adding a lot of liquid to the joint.
▯ For best results, leave meat to marinate overnight
and remove the marinade before roasting or grilling,
e.g. using the back of a knife or a spoon.
Otherwise, the herbs and spices will burn.
▯ If the joint of meat has become too dark in colour
and the skin is burnt in places, reduce the set
temperature the next time you cook a joint and
check the rack level.
▯ If the joint is cooked but the sauce is slightly burnt,
use a smaller roasting dish the next time you cook a
joint and add more liquid. If the sauce is too watery,
use a larger roasting dish and add less liquid.
Meal Accessories Level Tempera-
ture
in °C
Type of
heating
Cooking
timer
in min.
Comments
Beef
Joint of beef
(1.5 kg)
Glass dish/
grill tray
2 (3) 180 H 90-120*
Roast beef/sirloin
steak (1 kg)
– rare
Glass dish/
grill tray
2 (3) 230/180 H 25-35** Recipe tip: Delicious with Béarnaise sauce
or cold cut with remoulade and roast
potatoes.
– medium rare Glass dish/
grill tray
2 (3) 230/180 H 30-40**
– well done Glass dish/
grill tray
2 (3) 230/180 H 50-60**
Pork
Fillet of pork, whole Glass dish/
grill tray
2 (3) 230/180 H 20-25** Recipe tip: Marinate in a mixture of oil, garlic
and parsley.
Pork medallions Glass dish/
grill tray
2 (3) 180 H 12-15* Recipe tip: Just before you take them out of
the oven, add a knob of butter and a sprig of
rosemary to the glass dish/grill tray and
cook it all together for a little longer in the
oven.
Joint of pork – leg
(1 kg)
Glass dish/
grill tray
2 (3) 230/180 H/I 45-50**
Joint of pork – neck
(1.5 kg)
Glass dish/
grill tray
2 (3) 230/180 H/I 85-95**
2 (3) 230/180 Z 70-80**
Joint of pork with
crispy skin/roast
pork with crackling
(1.5 kg)
Wire rack +
Grill tray
2 (3) 180/200 Z 60-70***
Knuckle of pork Wire rack +
Grill tray
2 (3) 150/200 Z 40-45*** Score the skin diagonally in both directions
so that it is cross-hatched. This makes it nice
and crispy.
Smoked pork (1 kg) Glass dish/
grill tray
2 (3) 180/160 H/I 50-60**
* First, sear on all sides in a frying pan/roasting dish on the hob.
** Sear the meat at a high temperature; after 15-20 minutes, set the lower temperature.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15-20 minutes.
Bekijk gratis de handleiding van Gaggenau BO 421 111, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Gaggenau |
| Model | BO 421 111 |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 4282 MB |
