Bedienungsanleitung Bosch CMG676BS6B (Seite 39 von 56) (Englisch)

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en Tested for you in our cooking studio

The distance between the meat and the lid must be at

least 3 cm. The meat may rise.

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.

If necessary, braise the meat first by searing it. Add

water, wine, vinegar or a similar liquid to the braising

liquid. A covering at least 2 cm deep should be applied

to the base of the cookware.

The steam evaporates in the cookware when roasting.

Carefully pour in more liquid if required.

Roasting in combination with a microwave

Certain foodstuffs can be 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

Caution!

If you use an oven bag, do not seal it shut with metal

clips. Use kitchen string. Do not use metal skewers for

roulades. Sparks may form as a result.

Recommended setting values

In the table, you can find the ideal heating type for

poultry and meat. Temperature and cooking time

depend on the quantity, composition and temperature

of the food. Different settings ranges are indicated for

this reason. Try using the lower values at first. You can

increase the temperature next time if necessary.

The setting values are based on the assumption that

unstuffed, chilled, ready-to-roast poultry and meat are

placed into a cold cooking compartment. By doing so,

you can make energy savings of up to 20 per cent. If

you preheat the oven, the indicated cooking times will

be reduced by several minutes.

In the table, you can find specifications for poultry and

meat with default values for the weight. If you wish to

prepare heavier poultry or meat, use the lower

temperature in every case. If roasting several joints, use

the weight of the heaviest piece as a basis for

determining the cooking time. The individual pieces

should be approximately equal in size.

A general rule: the larger the poultry or piece of meat is,

the lower the cooking temperature and the longer the

cooking time.

Turn the poultry and meat after approx. ^ to Z of the

indicated time.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to 20 per

cent.

Cooking time calculation (e. g. 20+35):

Please calculate the cooking time with 20 minutes per

500 g meat + 35 minutes additional time. For 1,5 kg

the calculated cooking time would be 95 minutes.

Cooking time range (e. g. 10-15):

The food is done within the stated minutes.

Types of heating used:

■< 4D hot air

■7 Circulated air grilling

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Temperature

in °C

MW power

in watts

Time in min.

Beef

Slow roasting joint cookware, uncovered 1 <140-150 - 35+40

Top side / Top rump cookware, uncovered 1 <160-170 - 30+25

Lamb

Leg (bone-in) cookware, uncovered 1 <160-170 - 25+25

Shoulder (bone-in) cookware, uncovered 1 <160-170 - 25+20

Shoulder (boned and rolled) cookware, uncovered 1 <170-180 - 25+25

Rack of lamb*** cookware, uncovered 1 <180-190* - 15+25

Pork

Roasting joint cookware, uncovered 1 <180-190 - 30+35

* Preheat

** skin side down

*** without fat layer (best and neck), do not turn

**** bone side down, do not turn

***** turn after app. 1 hour

Tested for you in our cooking studio en

Tips on roasting and braising

Loin joint cookware, uncovered 1 <180-190 - 35+35

Belly cookware, uncovered 1 <170-180 - 30+25

Gammon joint cookware, uncovered 1 <160-170 - 30+30

Poultry

Chicken, whole cookware, uncovered 1 <170-180 - 25+15

Chicken, portion, 200-250 g

each**

cookware, uncovered 1 <190-200 - 35-45

Duck cookware, uncovered 1 <180-190 - 25+20

Turkey, crown**** cookware, uncovered 1 <150-160 - 20+15

Turkey, thighs cookware, uncovered 1 <170-180 - 25+30

Turkey, whole, 4-8 kg***** universal pan 1 <150-160 - 12+12

Meat dishes

Meat loaf cookware, uncovered 1 <170-180 - 20+35

Meat loaf, 1 kg + 50 ml water cookware, uncovered 1 7170-190 360 30-40

Casserole

Diced meat (beef, pork, lamb),

500 g meat

cookware, covered 1 <140* - 100-120

Braising steak cookware, covered 1 <140 - 65+60

Chicken pieces (boned), 500 g

meat

cookware, covered 1 <140* - 90-100

Complete meal

With beef wire rack + uncovered cook-

ware on wire rack

3+1 <160, then 200

(Yorkshire Pud-

ding)

- calculation for meat

(see table above) +

15-25 for Yorkshire

Pudding

With chicken wire rack + uncovered cook-

ware on wire rack

3+1 <180 - calculation for

chicken (see table

above)

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Temperature

in °C

MW power

in watts

Time in min.

* Preheat

** skin side down

*** without fat layer (best and neck), do not turn

**** bone side down, do not turn

***** turn after app. 1 hour

The cooking compartment becomes

very dirty.

Prepare your food in an enclosed roaster with higher temperature or use the grill tray. You will achieve the

best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.

The roast is too dark and the crack-

ling is burned in places, and/or the

roast is too dry.

Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting

time if necessary.

The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.

The roast looks good but the juices

are burnt.

Next time, use a smaller roasting dish and add more liquid if necessary.

The roast looks good but the juices

are too clear and watery.

Next time, use a larger roasting dish and add less liquid if necessary.

The meat gets burned during brais-

ing.

The roasting dish and lid must fit together well and close properly.

Reduce the temperature and add more liquid when braising if necessary.

The roast is not well-done enough. Carve the roast. Prepare the sauce in the roasting dish and add the sliced roast meat to the sauce. Finish

cooking the meat using the microwave only.

Bosch CMG676BS6B Seite 39

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