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Gaggenau BO451112 Manual

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54
en Tables and tips
Roasting dish
▯ You will need a roaster, pull-out system and heating
element – these are optional accessories.
▯ In the roaster, you can also easily cook large pieces
of meat and braise large quantities.
▯ Food is easy to prepare and can be kept warm in
the oven. Your kitchen will look tidy, the hob will not
be dirty, and fewer cooking smells will be produced
as the dish is being cooked in the oven.
▯ The non-stick coating enables you to roast using
very little fat.
Tip: Rather than adding the fat to the roaster, brush
oil over the meat. This will ensure that the heat is
transferred directly to the meat.
▯ Cooking liquids reduce down quickly. Make sure
that there is always sufficient cooking liquid. For a
cooking time of 30 minutes, add approx. ½ l of
liquid.
▯ When cooking in a sauce, always ensure that the
sauce remains runny and add cooking liquid.
▯ In addition, follow the instructions in the user
manual for the roaster.
Dish Accessories Level Temperature
in °C
Heating
function
Cooking time
in min.
Comments
Chicken breast Roasting
dish
1 200 U Initial roasting
+ 15 - 20
Before you place the food in the roasting
dish, heat it up using the "Roasting func-
tion". Then insert the core temperature
probe.
Beef goulash Roasting
dish
1 220 /
130 - 140*
U Initial roasting
+ 60 - 120
Roast the onion and meat initially; use the
"Roasting function" for this. Pour in liquid
and turn the temperature back down;
cook for 60 - 120 minutes depending on
the type of meat.
Ossobuco Roasting
dish
1 220 / 140* U Initial roasting
+ 60 - 90
Roast the meat and vegetables initially;
use the "Roasting function" for this. Pour
in liquid and turn the temperature back
down; cover and cook for a further 60 - 90
minutes. Turn the sliced shanks once.
Viennese boiled
beef
Roasting
dish
1 220 / 130* U Initial roasting
+ 210 - 240
Roast the onion halves for a short time,
add the vegetables and roast briefly, then
fill the dish with liquid. Bring the vegeta-
ble water to the boil, season and add the
Viennese boiled beef. The meat should
be completely covered in liquid. Place the
lid on the roasting dish and continue
cooking at a temperature of 130 °C.
Venison ragout Roasting
dish
1 220 /
130 - 140*
U Initial roasting
+ 60 - 100
Roast the meat and other ingredients ini-
tially; use the "Roasting function" for this.
Pour in liquid and turn the temperature
back down; cook for 60 - 100 minutes
depending on the type of meat and the
size of the pieces of meat.
Roulades Roasting
dish
1 220 / 120* U Initial roasting
+ 60 - 90
Roast the roulades initially in portions;
use the "Roasting function" for this.
Tortilla Roasting
dish
1 175 U Initial roasting
+ 10 - 15
Roast all the ingredients initially in the
roasting dish, apart from the eggs; then
pour the egg mixture over the top and
continue cooking until the tortilla is firm.
Farmers' omelette Roasting
dish
1 175 U Initial roasting
+ 10 - 15
Roast all the ingredients initially in the
roasting dish, apart from the eggs; then
pour the egg mixture over the top and
continue cooking until the farmers' ome-
lette is firm.
* Roast initially at a high temperature; to continue cooking, turn the temperature back down.
… 54


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Others manual(s) of Gaggenau BO451112

Gaggenau BO451112 User Manual - German - 56 pages

Gaggenau BO451112 User Manual - Dutch - 56 pages

Gaggenau BO451112 User Manual - French - 60 pages

Gaggenau BO451112 Installation Guide - All languages - 32 pages


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