Bedienungsanleitung Blaupunkt 5B10M0050 (Seite 24 von 32) (Englisch)

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en Tested for you in our cooking studio

Do not add salt to the meat until it has been grilled. Salt

draws water from the meat.

Notes

■ The grill element switches itself on and off

repeatedly; this is normal. The grill setting

determines how frequently this occurs.

■ Smoke may be produced when grilling.

■ When you are using the grill, do not insert the baking

tray or universal pan into the cooking compartment

any higher than shelf position 3. The high

temperatures at the top of the cooking compartment

can warp accessories, which may damage the

cooking compartment when removed.

Meat thermometer

Depending on your appliance's features, you may have

a meat thermometer. You can cook accurately using a

meat thermometer. Read important notes on using the

meat thermometer in the corresponding chapter. There,

you can find notes on inserting the meat thermometer,

the possible heating types and additional information.

Recommended setting values

The setting values are based on the assumption that

unstuffed, chilled, ready-to-roast poultry, meat or fish is

placed into a cold cooking compartment.

In the table, you can find specifications for poultry, meat

and fish with default values for the weight. If you wish to

prepare heavier poultry, meat or fish, always use the

lower temperature. If roasting several joints, use the

weight of the heaviest piece as a basis for determining

the cooking time. The individual pieces should be

approximately equal in size.

The larger the poultry, meat or fish is, the lower the

cooking temperature and the longer the cooking time.

Turn the poultry, meat and fish after approx. ^ to Z of

the indicated time.

Poultry.

When cooking duck or goose, pierce the skin on the

underside of the wings. This allows the fat to run out.

If using duck breast, score the skin. Do not turn duck

breasts.

Add some liquid to the poultry in the dish. Cover the

base of the ovenware with approx. 1-2 cm of liquid.

When you turn poultry, ensure that the breast side or

the skin side is underneath at first.

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.

Meat

Baste lean meat with fat as required or cover it with

strips of bacon.

When roasting, add a little liquid if the meat is lean. A

covering of approx. ^ cm depth should be applied to

the base of any glass cookware.

Score the rind crosswise. If you turn the joint when

cooking, ensure that the rind is underneath at first.

When the joint is ready, turn off the oven and allow it to

rest for another 10 minutes in the cooking

compartment. This allows the meat juices to be better

distributed. Wrap the joint in aluminium foil if necessary.

The recommended resting time is not included in the

cooking time indicated.

It is more convenient to roast and braise meat in

cookware. You can take the joint out of the cooking

compartment more easily in the cookware, and prepare

the sauce in the cookware itself.

The quantity of liquid is dependent on the type of meat,

the cookware material and also on whether or not a lid

is used. If preparing meat in an enamelled or dark metal

roasting dish, it will need a little more liquid than if

cooked in glass cookware.

The steam evaporates in the cookware when roasting.

Carefully pour in more liquid if required.

The distance between the meat and the lid should be at

least 3 cm. The meat may rise.

If necessary, braise the meat first by searing it. Add

water, wine, vinegar or a similar liquid to the braising

liquid. A covering approx. 1-2 cm deep should be

applied to the base of the cookware.

Fish

Fish cooked whole does not have to be turned. Place

the whole fish into the cooking compartment in

swimming position with the dorsal fin facing upwards.

Placing half a potato or a small oven-proof container in

the stomach cavity of the fish will provide stability.

You can tell when the fish is cooked because the dorsal

fin can be removed easily.

When stewing, add two to three tablespoons of liquid

and a little lemon juice or vinegar into the cookware.

Poultry

Meal Accessories/cookware Shelf posi-

tions

Type of

heating

Temperature in

°C

Cooking time

in min

Chicken, 1.3 kg Wire rack 2

200-220 60-70

Small chicken portions, 250 g each Wire rack 3

220-230 30-35

Chicken goujons, nuggets, frozen Universal pan 3

190-210 20-25

Duck, 2 kg Wire rack 2

190-210 100-110

Duck breast, medium, 300 g each Wire rack 3

240-260 30-40

Goose, 3 kg Wire rack 2

170-190 120-140

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