Bosch FlexInduction PXX8 D Series, Руководство пользователя

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en
Basic operation
10
¡
When cooking with the lid on, reduce the power
level as soon as you see steam escaping. The
cooking result is not affected by the steam escap-
ing.
¡
After cooking, place a lid on the cookware until you
serve the dish.
¡
To cook with the pressure cooker, observe the man-
ufacturer's instructions.
¡
Do not cook food for too long, otherwise nutrients
will be lost. The kitchen timer enables you to set the
optimal cooking time.
¡
Ensure that the oil does not smoke.
¡
To brown the food, fry it in small portions, one after
the other.
¡
Some items of cookware may reach high temperat-
ures while the food is cooking. You should therefore
use oven gloves.
¡
You can find recommendations for energy-efficient
cooking under
→
"Saving energy", Page 5
Cooking recommendations
The table shows which power level ( ​⁠) is suitable for
which food. The cooking time ( ​⁠) may vary de-
pending on the type, weight, thickness and quality of
the food.
​⁠ ​⁠
Melting
Chocolate coating 1 - 1.5 -
Butter, honey, gelatine 1 - 2 -
Heating and keeping warm
Stew, e.g. lentil stew 1.5 - 2 -
Milk
1
1.5 - 2.5 -
Boiled sausages
1
3 - 4 -
Defrosting and heating
Spinach, frozen 3 - 4 15 - 25
Goulash, frozen 3 - 4 35 - 55
Poaching, simmering
Potato dumplings
1
4.5 - 5.5 20 - 30
Fish
1
4 - 5 10 - 15
White sauces, e.g. Béchamel
sauce 1 - 2 3 - 6
Whisked sauces, e.g.
Béarnaise sauce, Hollandaise
sauce 3 - 4 8 - 12
Boiling, steaming, braising
Rice, with double the volume of
water 2.5 - 3.5 15 - 30
Rice pudding
2
2 - 3 30 - 40
Unpeeledboiled pots 4.5 - 5.5 25 - 35
Boiled potatoes 4.5 - 5.5 15 - 30
Pasta
1
6 - 7 6 - 10
1
Without lid
2 Preheat to power level 8 - 8.5
​⁠ ​⁠
Stew 3.5 - 4.5 120 -
180
Soups 3.5 - 4.5 15 - 60
Vegetables 2.5 - 3.5 10 - 20
Vegetables, frozen 3.5 - 4.5 7 - 20
Stew in a pressure cooker 4.5 - 5.5 -
Stewing
Rolled roasting joint 4 - 5 50 - 65
Pot roast 4 - 5 60 - 100
Goulash
2
3 - 4 50 - 60
Braising/frying with a small
amount of fat
1
Escalope, plain or breaded 6 - 7 6 - 10
Escalope, frozen 6 - 7 6 - 12
Chops, plain or breaded 6 - 7 8 - 12
Steak (3 cm thick) 7 - 8 8 - 12
Poultry breast (2 cm thick) 5 - 6 10 - 20
Poultry breast, frozen 5 - 6 10 - 30
Rissoles (3 cm thick) 4.5 - 5.5 20 - 30
Hamburgers (2 cm thick) 6 - 7 10 - 20
Fish and fish fillet, plain 5 - 6 8 - 20
Fish and fish fillet, breaded 6 - 7 8 - 20
Fish, breaded and frozen, e.g.
fish fingers 6 - 7 8 - 15
Prawns and scampi 7 - 8 4 - 10
Sautéing fresh vegetables and
mushrooms 7 - 8 10 - 20
Stir-fry, vegetables, meat cut in
strips Asian-style 7 - 8 15 - 20
Frozen dishes, e.g. stir-fries 6 - 7 6 - 10
Pancakes, cooked one after the
other 6.5 - 7.5 -
Omelette (cooked one after the
other) 3.5 - 4.5 3 - 10
Fried eggs 5 - 6 3 - 6
Deep-frying, 150–200 g per
portion in 1–2 l oil, deep-fat
fried in portions
1
Frozen products, e.g. chips,
chicken nuggets 8 - 9 -
Croquettes, frozen 7 - 8 -
Meat, e.g. chicken portions 6 - 7 -
Fish, breaded or battered 6 - 7 -
Vegetables, mushrooms,
breaded, beer-battered or tem-
pura 6 - 7 -
Small baked items, e.g. dough-
nuts, battered fruit 4 - 5 -
1
Without lid
2 Preheat to power level 8 - 8.5