Bedienungsanleitung Blaupunkt 5B49M1160 (Seite 42 von 52) (Englisch)

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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

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking

time in mins

Chicken, 1.3 kg Cookware, uncovered 2 H 200-220 60-70

Small chicken portions, 250 g each Cookware, uncovered 3 H 220-230 30-35

Chicken goujons, nuggets, frozen Universal pan 3 B 190-210 20-25

Duck, 2 kg Cookware, uncovered 2 H 180-200 90-110

Duck breast, medium, 300 g each Cookware, uncovered 3 B 210-230 35-40

C 3 3-5

Goose, 3 kg Cookware, uncovered 2 H 140 130-140

160 50-60

Goose legs, 350 g each Cookware, covered 2 B 150-160 80-90

H 230-240 30-40

Small turkey, 2.5 kg Cookware, uncovered 2 H 180-200 75-90

Turkey breast, boned, 1 kg Cookware, covered 2 B 240-260 80-100

Turkey thigh, bone in, 1 kg Cookware, uncovered 2 H 180-200 80-100

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