Bosch HBC86P753W, Инструкция по эксплуатации

Страница: 34 / 44

34
Tips for roasting
Use a deep roasting dish for roasting meat and poultry.
Check that your ovenware fits in the cooking compartment. It
should not be too big.
Meat:
Cover approx. two thirds of the ovenware base with liquid. Add
a little more liquid for pot roasts. Turn pieces of meat halfway
through the cooking time. When the roast is ready, turn off the
oven and allow it to rest for an additional 10 minutes. This
allows better distribution of the meat juices.
Poultry:
Turn the pieces of meat after Z of the cooking time has
elapsed.
Tips for grilling
Notes
■
Always keep the oven door closed when grilling and do not
preheat.
■
As far as possible, the pieces of food you are grilling should
be of equal thickness. Steaks should be at least 2 to 3 cm
thick. This will allow them to brown evenly and remain
succulent and juicy. Do not add salt to steaks until they have
been grilled.
■
Use tongs to turn the pieces of food you are grilling. If you
pierce the meat with a fork, the juices will run out and it will
become dry.
■
Dark meat, e.g. beef, browns more quickly than lighter-
coloured meat such as veal or pork. When grilling light-
coloured meat or fish, these often only brown slightly on the
surface, although they are cooked and juicy on the inside.
■
The grill element switches off and on again automatically.
This is normal. The grill setting determines how frequently this
will happen.
Tips for braising
Use ovenware with a lid for braising fish.
Add two to three tablespoons of liquid and a little lemon juice
or vinegar into the ovenware.
Beef
Notes
■
Turn pot-roasted beef after Y and Z of the cooking time.
Finally, allow to stand for approx. a further 10 minutes.
■
Turn fillet of beef and sirloin halfway through the cooking
time. Finally, allow to stand for approx. a further 10 minutes.
■
Turn steaks after Z of the cooking time.
■
% Top/bottom heating
■
( Grill, large area
Veal
Note:
Turn joints and knuckle of veal halfway through the
cooking time. Finally, allow to stand for approx. a further
10 minutes.
■
3
Hot air
■
4
Hot air grilling
Pork
Notes
■
Turn lean joints of pork and rindless joints halfway through
the cooking time. Finally, allow to stand for approx. a further
10 minutes.
■
Place the joint in the ovenware rind-side up. Cut into the rind.
Do not turn the joint. Finally, allow to stand for approx. a
further 10 minutes.
Beef Accessories Level Type of
heating
Temperature
in °C, grill
setting
Micro-
wave
power in
watts
Cooking time in min-
utes
Pot-roasted beef, approx. 1 kg Ovenware with lid,
wire rack
1
%
190-210 - 120-140
Pot-roasted beef, approx. 1.5 kg Ovenware with lid,
wire rack
1
%
180-200 - 140-160
Pot-roasted beef, approx. 2 kg Ovenware with lid,
wire rack
1
%
170-190 - 160-180
Fillet of beef, medium, approx. 1 kg Ovenware with lid,
wire rack
1
%
180-200 90 W 30-40
Fillet of beef, medium, approx. 1.5 kg Ovenware with lid,
wire rack
1
%
200-220 90 W 45-55
Sirloin, medium, approx. 1 kg Ovenware without
lid, wire rack
1
%
240-260 180 W 30-40
Steaks, medium, 3 cm thick Universal pan +
Wire rack
1
3
(
3 - 1st side: approx. 10-15
2nd side: approx. 5-10
Veal Accessories Level Type of
heating
Temperature in
°C, grill setting
Microwave power in
watts
Cooking time
in minutes
Joint of veal, approx. 1 kg Ovenware with lid,
wire rack
1
3
210-220 90 W 60-70
Joint of veal, approx. 1.5 kg Ovenware with lid,
wire rack
1
3
200-210 90 W 70-80
Joint of veal, approx. 2 kg Ovenware with lid,
wire rack
1
3
190-200 90 W 80-100
Knuckle of veal, approx.
1.5 kg
Ovenware with lid,
wire rack
1
4
190-200 - 120-130