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Manual Gaggenau WS061102 Warming Drawer

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Manual

Low-temperature cooking en

Sear the meat.

Place food into the preheated cookware.

Put the lid on the cookware or cover it using heat-

resistant cling film.

10.

Place the cookware containing the meat into the

warming drawer.

11.

Press ⁠.

a The default temperature lights up in colour.

a The available temperatures light up.

12.

If required, select another temperature.

13.

Close the warming drawer.

a The operation indicator flashes while the appliance

is preheating.

a The operation indicator lights up, the appliance

heats up and the fan runs.

12.3 Ending the "Low-temperature cooking"

function

WARNING‒Risk of burns!

The accessories and cookware become very hot dur-

ing operation.

▶ Always use oven gloves when removing hot ac-

cessories or cookware from the appliance.

Open the warming drawer.

Switch off the appliance.

Remove the cookware.

12.4 Recommended settings for low-temperature cooking

The following settings have been specially tested for

your appliance.

All tender joints of beef, pork, veal, lamb, pork, game

and poultry are suitable for low-temperature cooking.

The searing and cooking times depend on the size of

the piece of meat. The searing times apply to food

placed into the hot oil.

Small pieces of meat

Food Searing time on the hot-

plate

Continued cooking time in

the warming drawer

Temperature in °C

Cubes or strips On all sides for 1-2minutes 20-30minutes 80

Small escalopes, steaks or

medallions, approx. 1-2cm

thick

1-2minutes per side 35-50minutes 80

Medium-sized pieces of meat

Food Searing time on the hot-

plate

Continued cooking time in

the warming drawer

Temperature in °C

Fillet, 400-800g On all sides for 4-5minutes 75-120minutes 80

Saddle of lamb, ap-

prox.450g

2-3minutes per side 50-60minutes 80

Lean joints of meat,

800-1000g

On all sides for 6-8minutes 120-180minutes 80

Large pieces of meat

Food Searing time Continued cooking time in

the warming drawer

Temperature in °C

Fillet, from 800-2000g On all sides for 6-8minutes 120-210minutes 80

Sirloin, 1-2kg On all sides for

8-10minutes

180-210minutes 80

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