Bedienungsanleitung Bosch CSG656RS1 (Seite 51 von 68) (Englisch)

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Note: When grilling very fatty items, do not slide the

universal pan in directly under the wire rack, but rather

at level 1.

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.

Notes

■ The grill element switches itself on and off

continuously; this is normal. The grill setting

determines how frequently this occurs.

■ Smoke may be produced when grilling.

Meat thermometer

You can cook accurately using a meat thermometer.

Read important notes on using the meat thermometer in

the corresponding chapter. There, you can find notes

on inserting the meat thermometer, the possible heating

types and additional information. ~ "Meat

thermometer" on page 24

Recommended setting values

You can find the ideal heating type for many meat

dishes in the table. Temperature and cooking time

depend on the amount, composition and temperature of

the food. 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 apply to chilled meat placed into the

cold cooking compartment. By doing so, you can make

energy savings of up to 20 per cent. If you preheat the

oven, you can reduce the indicated cooking times by

several minutes.

You can find information on roasts and default values

for weights in the table. If you wish to roast a heavy joint

of meat, you should definitely use a lower temperature.

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.

As a general rule: the larger a roasting joint is, the lower

the cooking temperature and the longer the cooking

time.

Turn roasting joints and grilled items after approx. ^ to

Z of the indicated time.

If you wish to follow one of your own recipes, you

should use similar dishes as a reference. You can find

additional information in the tips on roasting, braising

and grilling attached to the settings table.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to

20 per cent.

Types of heating used:

■ < 4D hot air

■ % Top/bottom heating

■ 7 Circulated air grilling

■ ( Grill, large area

■ S Steaming

The levels of steam intensity are indicated as numbers

in the table:

■ 1 = Low

■ 2 = Medium

■ 3 = High

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Temperature in

°C/ grill setting

Steam in-

tensity

Cooking

time in

mins.

Pork

Joint of pork without rind, e.g. neck,

1.5 kg

Cookware, uncovered 2 7 180-200 - 120-130

Joint of pork without rind, e.g. neck,

1.5 kg

Cookware, uncovered 1 < 180-190 1 130-150

Joint of pork with rind, e.g. shoulder,

2 kg

Wire rack 1 7 190-200 - 130-140

Joint of pork with rind, e.g. shoulder,

2 kg

Cookware, uncovered 1 S 100 - 25-30

7 190-200 - 25-30

< 170-180 1 60-70

Pork tenderloin steak, 1.5 kg Cookware, uncovered 1 7 220-230 - 70-80

Pork tenderloin steak, 1.5 kg Cookware, uncovered 1 < 170-180 1 80-90

Pork fillet, 400 g Wire rack 2 7 220-230 - 20-25

* Preheat

** At the start, pour approx. 200 ml of liquid into the cookware; the water tank must be topped up during operation

*** Slide the universal pan in underneath at shelf position 1

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