Bosch HVA331BS0I, Инструкция по эксплуатации

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13
Roasting and grilling
Ovenware
You may use any heat ­ resistant ovenware. Always place the
ovenware in the middle of the wire rack. The enamelled baking
tray is also suitable for large roasts.
Roasting tips
■
A a lower temperature produces more even browning.
■
Depending on the size of the joint, add 2 or 3 tablespoons of
liquid to lean meat and 8 to 10 tablespoons of liquid to pot
roasts.
■
When cooking duck or goose, pierce the skin on the
underside of the wings to allow the fat to run out.
■
Poultry will turn out particularly crispy and brown if you baste
it towards the end of the roasting time with butter, salted
water or orange juice.
■
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 will allow the meat juices to
distribute themselves better inside the roast.
■
When roasting large pieces of meat, you may find that the
amount of steam and condensation on the oven door is more
than usual. This is a normal occurrence which has no effect
on the oven's performance. Once roasting is complete, dry
the oven door and window with a cloth.
■
If you are roasting on the wire rack, insert the enamelled
baking tray into shelf position 1 to collect the drips of fat.
Grilling tips
■
If possible, grill items should be of equal thickness. They
should be at least 2 to 3 cm thick. This ensures that they
brown evenly while also remaining succulent.
■
Place the food to be grilled in the centre of the wire rack.
Pour a little water into the enamelled baking tray and insert
this into the shelf position underneath the grill to collect the
drips of fat. Never place it on the cooking compartment floor.
■
Drizzle some oil over the food to be grilled before you place it
on the wire rack under the grill.
■
If the food to be grilled is thin, turn it over halfway through
grilling; if it is thick, turn it over several times during grilling.
Use tongs when turning the food to avoid piercing it and, in
the case of meat, to keep the meat juices inside the meat.
■
Dark meats such as lamb and beef brown better and more
quickly than light meats such as pork and veal.
Roasting tips
Tested for you in our cooking studio.
Here, you can find a selection of dishes and the ideal settings
for them. We will show you which type of heating, temperature
and shelf position are best suited for your dish.
Notes
■
The times specified in the tables are only guidelines. They will
depend on the quality and composition of the food.
■
Use the accessories provided. Additional accessories may
be obtained as optional accessories from specialist retailers
or from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
■
Always use an oven cloth or oven gloves when taking hot
accessories or cookware out of the cooking compartment.
All values refer to a preheated oven.
How can you tell when the roast is
ready?
Use a meat thermometer (available from specialist retailers) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling
is burnt in places.
Check the shelf position and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish and add more liquid.
The roast looks good, but the juices are
too clear and watery.
Next time, use a larger roasting dish and add less liquid.
Dish Weight (kg) Shelf posi-
tion
Type of
heating
Temperature in °C Cooking time in minutes
Lasagne 3-4 1
%
200-230 50-60
Pasta bake 2 1
%
220-230 40-45
Joint of veal 1.5 2
N
180-190 70-80
Pork loin 1 2
N
180-190 50-60
Joint of hare 1.5 2
’
180-190 70-80
Grilled chicken 1 2
N
180-190 50-60
Grilled chicken 2 2
N
180-190 80-90
Sausage 1 3
7
max. 7-9 first side
5-6 second side
Pork chop 2 4
(
max. 12-15 first side
5-7 second side
Fresh fish 1.5 2
;
160-170 50-60
Fresh pizza 3 1
N
max. 9-11
Bread 2 2
<
190-200 40-50
Sponge cake 1 2
<
150-160 50-60
Jam tarts 1 2
%
160-170 40-50
Brioche 1 2
’
160-170 25-30