Bosch HSG936A 1 Series, Руководство пользователя и инструкции по установке

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en
How it works
44
Recommended settings for cooking whole menus
Food Accessory/cook-
ware Height Type of
heating
→
Page 9
Temperature in
°C Steam in-
tensity Cooking time
in mins
Peeled boiled potatoes,
quartered
Frozen salmon fillets
Broccoli Perforated steam-
ing tray, size M
+
Unperforated
steaming tray, size
M
+
Perforated steam-
ing tray, size XL 5+5+3 ​⁠ 100 -
1.
30
2.
20
3.
10
28.7 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking.
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Slow cooking poultry or meat
Note:
When using the slow cooking type of heating,
you cannot delay the start of the programme by setting
an end time.
Requirement:
The cooking compartment is cold.
1.
Use fresh, clean, hygienic meat without bones.
2. Place the cookware onto the wire rack at level 2 in
the cooking compartment.
3. Preheat the cooking compartment and cookware for
approx. 15 minutes.
4. Sear the meat on all sides on the hob at a very high
heat.
5.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
To ensure that the temperature in the cooking com-
partment remains constant, keep the cooking com-
partment door closed during slow cooking.
Tips for slow cooking
Here you will find tips for achieving good results when
slow cooking food.
Issue Tip
You want to slow
cook a duck breast.
¡
Place the cold duck breast
into a pan.
¡
Sear the skin side first.
¡
Slow cook the duck breast.
¡
After slow cooking, grill the
duck breast for 3 to
5 minutes until crispy.
You want to serve
your slow-cooked
meat as hot as pos-
sible.
¡
Preheat the serving plate.
¡
Make sure that the sauces
that accompany the duck
breast are very hot when
you serve them.
Recommended settings for slow cooking
Food Accessory/
cookware Height Searing
time in
mins Type of
heating
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Page 9
Temperat-
ure in °C Steam in-
tensity Cooking time
in mins
Duck breast, medium
rare, 300 g each Uncovered
cookware 2 6-8 ​⁠ 90
1
- 45-60
Fillet of pork, whole Uncovered
cookware 2 4-6 ​⁠ 80
1
- 45-70
Fillet of beef, 1 kg Uncovered
cookware 2 4-6 ​⁠ 80
1
- 90-120
Veal medallions,
4 cm thick Uncovered
cookware 2 4 ​⁠ 80
1
- 30-50
Saddle of lamb,
boned, 200 g each Uncovered
cookware 2 4 ​⁠ 80
1
- 30-45
1 Preheat the appliance.
Sous-vide
Sous-vide cooking is a method of cooking in a vacuum
at low temperatures between 50 and 95 C and in
100% steam.
Sous-vide cooking is a gentle method of cooking meat,
fish, vegetables and desserts.
A chamber vacuum-sealing machine is used to heat-
seal the food in a special air-tight, heat-resistant va-
cuum-sealing bag.