Bedienungsanleitung Bosch CMA583MS0B (Seite 31 von 36) (Englisch)

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en Tested for you in our cooking studio

Roasting and grilling

About the tables

The temperature and roasting time depend on the type

and amount of food being cooked. This is why

temperature ranges are given in the tables. Begin with

the lower temperature and, if necessary, use a higher

setting the next time,

For more information, see the section entitled Tips for

grilling and roasting which follows the tables.

Ovenware

You may use any heatresistant ovenware which is

suitable for use in a microwave. Metal roasting dishes

are not suitable for roasting with microwaves.

The ovenware can become very hot. Use oven gloves

to take the ovenware out of the oven.

Place hot glass ovenware on a dry kitchen towel after

they have been removed from the oven. The glass

could crack if placed on a cold or wet surface.

Tips for roasting

Notes

■Use a deep roasting dish for roasting meat and

poultry.

■Check that your ovenware fits in the cooking

compartment. It should not be too big.

■Meat:

Cover approx. two thirds of the ovenware base with

liquid. Add slightly more liquid for pot roasts. 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 allows

better distribution of the meat juices.

■Poultry:

Turn the pieces of meat after Z of the cooking time

has elapsed.

Tips for grilling

Notes

■Always keep the oven door closed when grilling and

do not preheat.

■As far as possible, the pieces of food you are grilling

should be of equal thickness. Steaks should be at

least 2to 3 cm thick. This will allow them to brown

evenly and remain succulent and juicy. Do not add

salt to steaks until they have been grilled.

■Use tongs to turn the pieces of food you are grilling.

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

out and it will become dry.

■ Dark meat, e.g. 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 off and on again

automatically. This is normal. The grill setting

determines how frequently this will happen.

Beef

Notes

■Turn pot-roasted beef after Y and Z of the cooking

time.Finally, allow to stand for a further 10 minutes

approximately.

■Turn fillets of beef and sirloin steaks halfway through

the cooking time. Finally, allow to stand for a further

10 minutes approximately.

■Turn steaks after Z of the cooking time.

You have measured the temperature of the oven

using your own meat thermometer and found

there is a discrepancy.

The oven temperature is measured by the manufacturer after a specified period of time using a

test rack in the centre of the cooking compartment. Ovenware and accessories affect the temper-

ature measurement, so there will always be some discrepancy when you measure the tempera-

ture yourself.

Sparks are generated between the tin and the

wire rack.

Check that the tin is clean on the outside. Change the position of the tin in the cooking compart-

ment. If this does not help, continue baking but without the microwave. The baking time will then

be longer.

Beef Accessories Heating

function

Temperature in °C,

grill setting

Microwave power set-

ting in watts

Cooking time in min-

utes

Pot-roasted beef, approx. 1 kg Cookware with lid 3180-200 - 120-143

Fillet of beef, medium,

approx. 1 kg

Cookware without lid 4180-200 9030-40

Sirloin, medium, approx. 1 kg Cookware without lid 4210-230 18030-40

Steak, medium, 3 cm thick Tall wire rack (3 - Each side: 10-15

Tested for you in our cooking studio en

Veal

Note: Turn joints and knuckle of veal halfway through

the cooking time. Finally, allow to stand for approx. a

further 10 minutes.

Pork

Notes

■Turn lean joints of pork and rindless joints halfway

through the cooking time. Finally, allow to stand for a

further 10 minutes approximately.

■Place the joint in the cookware rind-side up. Score

the rind. Do not turn the joint. Finally, allow to stand

for a further 10 minutes approximately.

■Do not turn fillets of pork or smoked pork. Finally,

allow to stand for a further 5 minutes approximately.

■Turn the pork neck after Z of the cooking time.

Lamb

Note: Turn the leg of lamb halfway through the cooking

time.

Miscellaneous

Notes

■Finally, allow the meat loaf to stand for a further

10 minutes approximately.

■Turn the sausages after Z of the cooking time.

Veal Accessories Type of

heating

Temperature °C Microwave power in

watts

Cooking time in min-

utes

Joint of veal, approx. 1 kg Ovenware with lid 3180-200 - 110-130

Knuckle of veal,

approx. 1.5 kg

Ovenware with lid 3200-220 - 120-130

Pork Accessories Heating

function

Temperature in

°C, grill setting

Microwave power

setting in watts

Cooking time in minutes

Joint without rind

(e.g. neck), approx. 750 g*

Cookware with lid 4220-230 18040-50

Joint with rind

(e.g. shoulder), approx. 1.5 kg*

Cookware without lid 3190-210 - 130-150

Fillet of pork, approx. 500 g* Cookware with lid 4220-230 9025-30

Joint of pork, lean, approx. 1 kg* Cookware with lid 4210-230 9060-80

Smoked pork on the bone,

approx. 1 kg*

Cookware without lid - - 36045-45

Pork neck, 2 cm thick** š3 - 1st side: Approx. 15-20

2nd side: Approx. 10-15

* Low wire rack

** Tall wire rack

Lamb Accessories Type of

heating

Temperature °C Microwave power in

watts

Cooking time in min-

utes

Saddle of lamb on the bone,

approx. 1 kg

Ovenware without lid 3210-230 - 40-50

Leg of lamb, boned, medium,

approx. 1.5 kg

Ovenware with lid 4190-210 - 90-95

Miscellaneous Accessories Heating

function

Temperature in

°C, grill setting

Microwave power setting

in watts

Cooking time in minutes

Meat loaf, approx. 1 kg* Cookware without lid 4180-200 600 W +

180 W

Sausages for grilling, x 4- 6

Approx.150 g each**

-š3 - Each side: 10-15

* Low wire rack ** Tall wire

rack

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