Bedienungsanleitung Bosch CMA583MB0B (Seite 31 von 40) (Englisch)

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¡Meat, poultry and fish can also become crispy in a

covered roasting dish. Use a roasting dish with a

glass lid. If necessary, set a higher temperature.

WARNING‒Risk of scalding!

Very hot steam may escape when the lid is opened

after cooking. Steam may not be visible, depending on

the temperature.

▶Lift the lid in such a way that the hot steam can es-

cape away from you.

▶Keep children away from the appliance.

Notes

¡Lean meat or pot roast

–Add liquid to the cookware so that it is approx.

1/2 cm deep, e.g. water, wine, vinegar or similar

liquid.

The amount of liquid depends on the type of

meat, what the cookware is made of and on

whether or not a lid is used.

More liquid needs to be added to enamelled or

dark metal roasting pan than for glass cookware.

Add slightly more liquid for pot roasts.

–During roasting, the liquid in the roasting dish will

evaporate. Carefully add liquid as necessary.

–Turn pieces of meat halfway through the cooking

time.

¡Fish

–When steaming fish, add one to three table-

spoons of liquid to the cookware, e.g. lemon

juice or vinegar.

Grilling

Grill foods that should be crispy.

¡Do not grill food with the oven door open.

¡Do not preheat.

¡Use food to be grilled that is of a similar weight and

thickness.

This allows the food to be grilled to brown evenly

and remain succulent and juicy.

¡Place the food to be grilled directly on the wire rack.

¡Use grill tongs to turn the grilled items.

If you pierce the meat with a fork, the juices will run

out and it will become dry.

¡Do not add salt until after the meat has been grilled.

Salt draws water from the meat.

Note:Dark meat, such as 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 on and off continuously. This

is normal. The frequency of this depends on the grill

level that is set.

Smoke may be produced when grilling.

Tips for roasting and braising

Follow these tips for good results when roasting and

braising.

Issue Tip

Prevent lean meat from

drying out.

¡Coat lean meat with fat

or oil as required and

cover it with strips of

bacon.

Prepare joints with the

rind on.

¡Score the rind in a

criss-cross pattern.

¡Roast the joint with the

rind facing down first.

Keep the cooking com-

partment as clean as pos-

sible.

¡Prepare the food in a

covered roasting dish

at a higher temperat-

ure.

The meat should remain

succulent and hot, e.g.

roast beef.

¡When the roast is

ready, switch off the

oven and leave it to

rest for 10 minutes in

the cooking compart-

ment with the door

closed. This helps dis-

tribute the meat juices

more evenly. The rest-

ing time is not in-

cluded in the indicated

cooking time.

¡After preparing it, wrap

the food in foil.

Beef

Note:

Cooking tips

¡The recommended settings apply to dishes placed into the non-preheated appliance.

¡Turn pot-roasted beef after 1/3 and 2/3 of the cooking time. Allow the dish to stand for around a fur-

ther10minutes at the end.

¡Turn sirloin and steaks halfway through the cooking time. Allow the dish to stand for around a further10minutes

at the end.

¡Turn steaks after 2/3 of the cooking time.

Food Accessory/cookware Type of

heating

Temperature in

°C

Microwave

power setting

in watts

Cooking

time in

mins

Pot-roasted beef, ap-

prox.1kg

Cookware with lid 180–200 - 120–143

Fillet of beef, medium, ap-

prox.1kg

Cookware without lid 180–200 90 30–40

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