26
en
Special applications
7.
Once the preparation programme ends,
a signal tone sounds. Open the lid of the
appliance.
8.
Lift the top section and the bottom
section of the steamer insert out of the
pan.
Soft frying
For the frying of meat, fish, vegetables,
etc. in hot oil or fat.
Important:
Take note of the safety
instructions at the beginning of the manual.
■
In function selection mode, select the
preparation programme [
] (soft fry)
.
Change the pre-configured values if
needed.
X
“Changing presettings” see
page 24
■
Fill the pan with oil or deep-frying fat up
to the marking [1.0
I
] (1 litre) as the
maximum.
■
Close lid.
■
Press button
G
to start the preparation
programme.
■
The oil is heated. Once the target
temperature is reached, a signal tone
sounds and button
G
flashes.
■
Open the lid of the appliance.
■
Using a ladle, carefully place no more
than 200 g of frozen food or 300 g of
non-frozen food for frying in the pan.
■
Do not close the lid.
■
Press button
G
to start the next
preparation step.
■
Once the preparation programme ends,
a signal tone sounds.
Note:
For more simple frying, Bosch has
a frying basket available as an accessory.
Art. no:
MAZ0FB
Sous-vide cooking
Sous-vide cooking is a method of cooking
under a vacuum at low temperatures.
Sous-vide cooking is a gentle, low-fat
method of preparing meat, fish, vegetables
and desserts. A vacuum-packing machine is
used to heat-seal the food in a special air-
tight, heat-resistant cooking bag.
W
Health risk!
Sous-vide cooking is a method of cooking at
low temperatures. As a result, it is important
that you always follow the application and
hygiene instructions below:
■
Use only fresh, good-quality food.
■
Wash and disinfect your hands. Use
disposable gloves or cooking/grill tongs.
■
Take extra care when preparing critical
food, such as poultry, eggs and fish.
■
Always prepare poultry at min. 65°C.
■
Always thoroughly rinse and/or peel fruit
and vegetables.
■
Always keep work surfaces and chopping
boards clean. Use different chopping
boards for different types of food.
■
Maintain the cold chain. Make sure that
you only interrupt it briefly to prepare
the food, and then return the food in its
vacuum-sealed bag to the refrigerator
for storage before you cook it.
■
Food is suitable for immediate
consumption only. Once the food is
cooked, consume it immediately. Do not
store it after cooking – not even in the
refrigerator. It is not suitable for reheating.
Vacuum-sealing bags
■
When using the sous-vide cooking
method, only use heat-resistant
vacuum-sealing bags designed for this
purpose.
■
Do not cook the food in the bag you
bought it in (e.g. portions of fish). These
bags are not suitable for sous-vide
cooking.
Vacuum-sealing
■
Use a chamber vacuum-sealing machine
that can create a vacuum of at least 99%
to vacuum-seal the food. This is the only
way to achieve even heat transfer and
therefore a perfect cooking result.
Notes:
■
The maximum capacity for sous-vide
cooking is 3 l. After the food is added,
the water level in the pan should not
exceed 3 l.
■
Make sure you put the lid on whenever
using the sous-vide cooking method.
