Gaggenau EB 333-110 - Инструкция по эксплуатации - Страница 54

5 4

en

              T a b l e s   a n d   t i p s

Ro a s t i n g   d i s h

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Yo u   w i l l   n e e d   a   r o a s t i n g   d i s h   a n d   h e a t i n g   e l e m e n t   –  
t h e s e   a r e   o p t i o n a l   a c c e s s o r i e s .

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In the roasting dish, you can also easily cook large 
pieces of meat and braise large quantities.

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Fo o d   i s   e a s y   to   c o o k   a n d   c a n   b e   ke p t   wa r m   i n   t h e  
oven. Your kitchen will look tidy, the hob will not be 
dir ty, and fewer cooking smells will be produced as 
the dish is being cooked in the oven.

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T h e   n o n - s t i c k   c o a t i n g   e n a b l e s   yo u   to   r o a s t   u s i n g  
ve r y   l i t t l e   fa t .

T ip: Ra ther than adding the fat to  the roasting dish, 
brush oil over the meat. This will ensure that the 
h e a t   i s   t r a n s fe r r e d   d i r e c t l y   to   t h e   m e a t .

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Cooking liquids reduce down quickly.  Make sure 
that there is alway s suf ficient cooking liquid. For a 
c o o k i n g   t i m e   o f   3 0   m i n u te s ,   a d d   a p p rox .   ½   l   o f  
liquid.

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When cooking in a sauce, alway s ensure the sauce 
r e m a i n s   r u n ny,   a n d   a d d   c o o k i n g   l i q u i d   i f   n e c e s s a r y.

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Fo l l ow   t h e   i n s t r u c t i o n s   i n   t h e   i n s t r u c t i o n   m a n u a l   fo r  
the roasting dish in addition to  using this t able.

Dish

Accessory

Level

Tempera-
ture  
in °C

Type of 

heating

Cooking 
time 
in min.

Comments

Chicken breast

Roasting 
dish

1

200

U

Searing 
+ 15 - 20

Use the core temperature probe. Do 
not put the lid on.

Beef goulash

Roasting 
dish

1

220 / 130*

U

Searing 
+ 60 - 90

Sear the onion and meat; use the 
"Searing function" for this. Pour in liq-
uid and turn the temperature back 
down; cook for 60 - 90 minutes, 
depending on the type of meat.

Cover with the lid.

Ossobuco

Roasting 
dish

1

220 / 140*

U

Searing 
+ 60 - 90

Sear the meat and vegetables; use the 
"Searing function" for this. Pour in liq-
uid and turn the temperature back 
down; cover and cook for a further 60 - 
90 minutes. Turn the sliced shanks 
once.

Cover with the lid.

Viennese boiled beef Roasting 

dish

1

220 / 130*

U

Searing 
+ 200 - 220

Roast the onion halves for a short time, 
add the vegetables and roast briefly, 
then fill the dish with liquid. Bring the 
vegetable 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.

Cover with the lid.

Beef olives

Roasting 
dish

1

220 / 120*

U

Searing 
+ 60 - 80

Sear the beef olives in batches; use the 
"Searing function" for this.

Cover with the lid.

Tortillas

Roasting 
dish

1

175

U

Searing 
+ 10 - 15

Sear all the ingredients apart from the 
eggs in the roasting dish to begin with; 
then pour the egg mixture over the top 
and continue cooking until the tortilla is 
firm.

Cover with the lid.

*

Sear at a high temperature to begin with; to continue cooking, turn the temperature back down.