Gaggenau BS455110 manual

Gaggenau BS455110
7.5 · 1
PDF manual
 · 44 pages
English
manualGaggenau BS455110
35

Meat – cooking at higher temperatures

The combination of steam and hot air is the

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

The cooking times specified are a

recommendation and depend very much on the
initial temperature of the food and the length of
time it is fried. 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 container or

the wire rack, insert an unperforated cooking
container underneath it. Pour some water into the
unperforated cooking container to prevent baking
in. You can also insert vegetables, wine, spices
and herbs to prepare a tasty base for sauces.

If you would like to cook meat rare or medium-

rare: open the door 5°C 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.
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Remarks
Entrecôte, browned,
medium-rare (350 g each)
Unperforated 170 - 180 0/30 10 - 20
Filet, browned, medium-rare,
in puff pastry (600 g)
Unperforated 190 - 200 80/100 25 - 40 Line the cooking container with baking
paper
Back of veal, browned,
medium-rare (1 kg)
Unperforated 160 - 180 30/60 20 - 30 30 % humidity is sufficient when liquid is
added to the unperforated cooking con-
tainer.
Smoked pork chops,
cooked, in slices
Unperforated 100 100 15 - 20
Roast pork with crust,
well-done (1.5 kg)
Rack 1) 120
2) 170 - 180
3) 220
100
60
0
30
30 - 35
10 - 15
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 to cook the meat in the third
step up to a core temperature of 75 -
80 °C.
Leg of lamb, browned,
medium-rare (1.5 kg)
Unperforated 170 - 180 30/60 60 - 80
Back of venison, browned,
medium-rare (500 g each)
Unperforated 160 - 180 0/30 12 - 18
Beef roast, well-done
(1.5 kg)
Rack 1) 210 - 230
2) 140 - 160
100
30/60
15 - 20
60 - 90
30 % humidity is sufficient when liquid is
added to the unperforated cooking con-
tainer.
Roast beef, browned,
medium-rare (1 kg)
Unperforated 160 - 180 0/30 40 - 60
Roast pork (neck or shoul-
der), well-done (1.5 kg)
Rack 1) 220 - 230
2) 160 - 170
100
30/60
20
60 - 90
30 % humidity is sufficient when liquid is
added to the unperforated cooking con-
tainer.
Heating up (boiled) sausage Unperforated 85 - 90 100 10 - 20 e.g. Bavarian veal sausage ('Weiss-
wurst') or 'Lyoner' pork sausage

Manual

View the manual for the Gaggenau BS455110 here, for free. This manual comes under the category ovens and has been rated by 1 people with an average of a 7.5. This manual is available in the following languages: English. Do you have a question about the Gaggenau BS455110 or do you need help? Ask your question here

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Gaggenau BS455110 specifications

Below you will find the product specifications and the manual specifications of the Gaggenau BS455110.

General
BrandGaggenau
ModelBS455110
Productoven
LanguageEnglish
FiletypeUser manual (PDF), Datasheet (PDF), Energy label (PDF)

Frequently Asked Questions

Can't find the answer to your question in the manual? You may find the answer to your question in the FAQs about the Gaggenau BS455110 below.

Is it correct that the fan stays on when the oven is switched off?

That's correct. The fan of the cooling system keeps running until the temperature of the oven has dropped sufficiently.

What's the grill setting on my oven?

When the grill position of the oven is used, the top element of the oven will heat up. The grill mode is used for grilling and to give dishes a nice dark crust.

Do I always have to preheat my Gaggenau oven?

For the best preparation of a recipe, the oven should always be preheated to the recommended temperature.

How can I remove burnt fat from my oven?

Burnt-on grease is best removed with an oven cleaner spray. Spray the inside of the oven and leave it on for about 30 minutes. The oven can then be cleaned with warm water.

What is the best way to clean oven grills?

Oven grills are best cleaned with a scouring sponge under a hot tap.

Is the manual of the Gaggenau BS455110 available in English?

Yes, the manual of the Gaggenau BS455110 is available in English .

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