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Poultry
▯ Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time
with butter, salted water, drained fat or orange
juice.
▯ When cooking duck or goose, pierce the skin
underneath the wings to allow the fat to run out.
▯ Use a roasting dish or another heat-resistant baking
dish or tin for dishes that involve adding a lot of
liquid to the roast. The same applies if a lot of fat is
likely to drain from the food, e.g. for roast goose.
Meal Accessories Level Tempera-
ture
in °C
Type of
heating
Cooking
time
in min.
Comments
Duck, whole
(1.5-2 kg)
Wire rack +
Grill tray/
roasting dish
2 (3) 160/180 N 75* Recipe tip: Stuff with oranges, apples or
dried fruit.
Duck breast Roasting
dish/oven-
proof dish
2 (3) 160 H 25-35 Score the skin diagonally in both directions
so that it is cross-hatched.
Goose, whole (5 kg) Wire rack +
Grill tray/
roasting dish
2 (3) 160/190 H/I 110-130* Recipe tip: Stuff with apples, onions and
marjoram, and pin the opening closed with a
cocktail stick or similar sharp item.
2 (3) 160/190 N 110-130*
Turkey, whole Wire rack +
Grill tray/
roasting dish
2 (3) 160/190 H/I 120-180*
2 (3) 160/190 N 120-180*
Chicken, whole
(1 kg)
Wire rack +
Grill tray
2 (3) 180 H 45-60 Baste with oil, salt, pepper, paprika and curry
powder. Preheating.
2 (3) 180 Z 45-50
Chicken drumstick Wire rack +
Grill tray
3 (4) 220 Q 30** Recipe tip: Asian marinade with soy sauce,
honey, chilli, garlic, ginger, cumin, sweet lime
zest and coriander.
3 (4) 220 Z 30**
Chicken leg Wire rack +
Grill tray
3 (4) 220 Q 30** After the leg is turned, the side with more
skin should be at the top. This makes it nice
and crispy.
Marinate in a mixture of oil, rosemary, sliced
lemon and garlic
3 (4) 220 Z 30**
Chicken breast Wire rack +
Grill tray
2 (3) 200 H 20-25 Recipe tip: Rub with tandoori paste before
cooking.
Chicken nuggets,
frozen
Baking tray
+
Grease-
proof paper
2 (3) 200 H/I 15**
Quail breast Baking tray 3 (4) 220 Z 10-12 Baste with oil and seasoning/spices, e.g.
paprika, thyme, juniper and garlic.
Quail, whole
(150 g per bird)
Wire rack +
Grill tray
3 (4) 200 Z 20-25 Baste with oil and seasoning/spices, e.g.
paprika, thyme, juniper and garlic.
* Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15-20 minutes.
** Turn food after half the cooking time has elapsed.
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 |
