Bedienungsanleitung Bosch CSG656BS7B (Seite 44 von 60) (Englisch)

746202

Zoom out

Zoom in

Vorherige Seite

1/60

Nächste Seite

en Tested for you in our cooking studio

Roasting in cookware

It is more convenient to roast and braise meat in

cookware. You can take the joint out of the cooking

compartment more easily in the cookware, and prepare

the sauce in the cookware itself.

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.

Add in a little liquid if the meat is lean. A covering of

approx. ^ cm depth should be applied to the base of

any glass cookware.

The quantity of liquid is dependent on the type of meat,

the cookware material and also on whether or not a lid

is used. If preparing poultry, meat or fish in an

enamelled or dark metal roasting dish, it will need a

little more liquid than if cooked in glass cookware.

The steam evaporates in the cookware when roasting.

Carefully pour in more liquid if required.

Shiny roasting dishes made from stainless steel or

aluminium reflect heat like a mirror and are therefore

not particularly suitable. The meat cooks more slowly

and will not brown so much. Use a higher temperature

and/or a longer cooking time.

Observe the manufacturer's instructions for your

roasting cookware.

Uncovered cookware

Use a deep roasting tin/dish for roasting meat. 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.

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 approx. 1-2 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.

Meat 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.

Steam- assisted roasting

Certain foodstuffs will become crispier during steam-

assisted cooking. Their surface becomes glossier and

they dry out less.

Use uncovered cookware. Cookware must be heat- and

steam-resistant.

Use steam-assisted cooking if it is indicated in the

settings table. Some dishes turn out best if they are

cooked in several stages. These are indicated in the

table.

Grilling flat pieces

Flat pieces of poultry, meat and fish, such as steaks,

drumsticks and burgers, can be prepared well using the

"Grill" heating type. Excellent results are also achieved

when grilling toast.

Grilling

Keep the appliance door closed when using the grill.

Never grill with the appliance door open.

Place the food to be grilled on the wire rack. In addition,

slide the universal pan in at least one shelf position

lower, with the slanted edge facing the appliance door.

Any dripping fat will be caught.

When grilling, try wherever possible to use pieces of

food which are of a similar thickness and weight. This

will allow them to brown evenly and remain succulent

and juicy. Place the food to be grilled directly onto the

wire rack.

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.

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

Salt draws water from the meat.

Notes

■The grill element switches itself continuously on and

off; this is normal. The grill setting determines how

frequently this occurs.

■Smoke may be produced when grilling.

Recommended setting values

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

poultry, meat and fish, in addition to toast. Temperature

and cooking time depend on the quantity, composition

and temperature of the food. Settings ranges are

indicated for this reason. Try using the lower values at

first. You can use a higher setting next time if

necessary.

The setting values are based on the assumption that

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

are placed into a cold cooking compartment.

In the table, you can find specifications for poultry, meat

and fish with default values for the weight. If you wish to

prepare heavier poultry, meat or fish, 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, meat or fish is, the

lower the cooking temperature and the longer the

cooking time.

Turn the poultry, meat and fish 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

Bosch CSG656BS7B Seite 44

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info