Roasting table – Gaggenau EB 210/211 User Manual

Page 21

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20

Roasting table

*

First brown the meat all-round in the casserole on the cooker.

** Brown the meat at a high heat level, switching back to a lower temperature after 15-20 minutes.
*** Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes.

Note:

the values given above should be looked upon as recommended values. We advise you to always preheat the oven.
The recommended mode is printed in bold.

Dish

Level

Hot air

Grill and

Top and

Cooking

Core

hot air

bottom heat

time

temperature

from below

Temp. °C

Temp. °C

Temp. °C

minutes

sensor

Beef

Roast beef (casserole*)

1,5kg

2

180

180

60-90

Roast beef rare

1,5 kg

**

2

230/180

230/180

45-50

45-50 °C

Roast beef medium

1,5 kg

**

2

230/180

230/180

60-70

55-65 °C

Roast beef well-done

1,5 kg

**

2

230/180

90-100

70-80 °C

Pork

Pork roast

1,5 kg

**

2

230/180

230/180

60-70

75-80 °C

Pork roast with rind

1,5 kg

***

2

180/200

180/200

60-70

75-80 °C

Smoked pork

1,5 kg

**

2

180/160

40-50

65-70 °C

Leg of pork***

2

150/200

150/200

50-60

80-85 °C

Collared roast**

2

230/180

230/180

60-70

75-80 °C

Veal

Roast veal**

2

230/180

230/180

60-70

75-80 °C

Leg of veal***

2

150/180

150/180

50-60

75 °C

Loin of veal

2

160-170

20

70-75°C

Stuffed breast of veal*

2

120-130

120

75-80 °C

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