Bedienungsanleitung Bosch CMA583MS0B (Seite 32 von 36) (Englisch)

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Poultry

Notes

■Place whole chickens and chicken breasts breast-

side down. Turn after Z of the cooking time.

■Place poulard breast-side down. Turn after

30 minutes and set the microwave power to

180 watts.

■Place half chickens and chicken portions skin-side

up. Do not turn.

■Turn the duck and goose breast skin-side up. Do not

turn.

■Turn goose thighs halfway through the cooking time.

Prick the skin.

■Place turkey breast and thighs skin-side down. Turn

after Z of the cooking time.

Fish

Notes

■For grilling, place the whole fish, e.g. trout, onto the

middle of the higher wire rack.

■Grease the wire rack with oil beforehand.

Tips for roasting and grilling

Poultry Accessories Type of

heating

Temperature in

°C, grill setting

Microwave power in

watts

Cooking time

in minutes

Chicken, whole, approx. 1.2 kg Ovenware with lid 4220-230 360 35-45

Poulard, whole, approx. 1.6 kg Ovenware with lid 4220-230 360

180

20-30

Chicken, halves, 500 g each Ovenware without lid 4180-200 360 30-35

Chicken portions, approx. 800 g Ovenware without lid 3210-230 360 20-30

Chicken breast with skin and bones,

2 pieces, approx. 350-450 g

Ovenware without lid 4190-210 180 30-40

Duck breast with skin, 2 pieces, 300-400 g

each

Ovenware without lid š3 90 20-30

Goose breast, 2 pieces, 500 g each Ovenware without lid 4210-230 90 25-30

Goose legs, 4pieces, approx. 1.5 kg Ovenware without lid 3210-230 180 30-40

Turkey breast, approx. 1 kg Ovenware with lid 3200-220 - 90-100

Turkey drumsticks, approx. 1.3 kg Ovenware with lid 4200-220 180 50-60

Fish Accessories Type of

heating

Temperature °C Cooking time in min-

utes

Fish steak, e.g. salmon, 3 cm thick, grilled Higher wire rack š3 20-25

Whole fish, 23 pieces, 300 g each, grilled Higher wire rack š3 20-30

The table does not contain information for the weight

of the joint.

For small roasts, select a higher temperature and a shorter cooking time. For larger roasts,

select a lower temperature and a longer cooking time.

How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) 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 looks good but the juices are burnt. Next time, use a smaller roasting dish or 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.

The roast is not well-done enough. Carve the roast. Prepare the gravy in the roasting dish and place the slices of roast meat in the

gravy. Finish cooking the meat using the microwave only.

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