Bedienungsanleitung Bosch CMG636BB1 (Seite 39 von 60) (Englisch)

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Tested for you in our cooking studio en

Types of heating used:

■ < 4D hot air

■ % Top/bottom heating

■ 7 Circulated air grilling

■ $ Pizza setting

Poultry

Your appliance offers you a range of heating types for

preparing poultry. You can find the ideal settings for

certain dishes in the settings tables.

Roasting on the wire rack

Roasting on the wire rack is particularly well suited for

larger poultry or for multiple pieces at the same time.

Slide the wire rack in at the indicated shelf position with

the imprint "Microwave" facing the appliance door and

the outer rail facing downwards. In addition, slide the

universal pan in at the shelf position underneath with

the slanted edge facing the appliance door.

Depending on the size and type of the poultry, pour up

to ^ litres of water into the universal pan. Any dripping

fat will be caught. You can make a sauce from these

juices. This will also result in less smoke and ensure

that the cooking compartment stays cleaner.

Roasting in cookware

Only use cookware which is suitable for use in an oven.

Check whether the cookware fits in the cooking

compartment.

Glass cookware is most suitable. Place hot glass

cookware onto a dry mat after cooking. If the surface is

damp or cold, the glass may crack.

Shiny roasting dishes made from stainless steel or

aluminium reflect heat like a mirror and are therefore

not particularly suitable. The poultry cooks slower and

does not brown so well. Use a higher temperature and/

or a longer cooking time.

Observe the manufacturer's instructions for your

roasting cookware.

Uncovered cookware

It is best to use a deep roasting tin/dish for roasting

poultry. Place the tin/dish onto the wire rack. If you do

not have any suitable cookware, use the universal pan.

Covered cookware

When cooking with covered cookware, the cooking

compartment remains considerably cleaner. Ensure that

the lid fits well and closes properly. Place the cookware

onto the wire rack.

Very hot steam may escape when opening the lid after

cooking. Lift the lid at the rear, so that the hot steam

can escape away from you.

Poultry can also become crispy in a covered roasting

dish. To do so, use a roasting dish with a glass lid and

set a higher temperature.

Roasting in combination with a microwave

Poultry is particularly well suited to being prepared in

combination with a microwave. The cooking time is

considerably reduced by doing so.

As opposed to conventional operation, the cooking time

is based on the total weight when roasting in

combination with a microwave.

Tip: If you have quantities other than those indicated in

the settings tables, the following basic rule applies:

double the quantity equates to roughly double the

cooking time.

Always use heat-resistant cookware that is suitable for

use in microwaves. Roasting dishes made from metal

or Römertopf dishes are only suitable for roasting

without using the microwave. Observe the notes on

cookware suitable for microwaves. ~ "Microwave"

on page 19

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

MW power in

watts

Cooking

time in

mins.

Bake, savoury, cooked ingredients Ovenproof dish 1 % 200-220 - 35-55

Bake, savoury, cooked ingredients Ovenproof dish 1 7 140-160 360 20-30

Bake, sweet Ovenproof dish 1 % 170-190 - 45-60

Bake, sweet Ovenproof dish 1 7 140-160 360 25-35

Lasagne, fresh, 1 kg Ovenproof dish 1 < 160-180 - 50-60

Lasagne, fresh, 1 kg Ovenproof dish 1 % 180-200 360 20-30

Lasagne, frozen, 400 g Universal pan 1 $ 190-210 - 30-40

Lasagne, frozen, 400 g Cookware, uncovered 1 % 200-210 180 20-25

Potato gratin, raw ingredients, 4 cm

deep

Ovenproof dish 1 $ 170-180 - 50-65

Potato gratin, raw ingredients, 4 cm

deep

Ovenproof dish 1 7 170-190 360 20-25

Soufflé Ovenproof dish 1 < 160-170* - 40-50

Soufflé Individual moulds 1 % 170-190 - 65-75

* Preheat

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