Bedienungsanleitung Bosch hbc86p723 (Seite 36 von 40) (Englisch)

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Slow cooking

Slow cooking, also known as low-temperature cooking, is the

ideal cooking method for all tender pieces of meat which are to

be cooked medium rare or "à point". Meat remains very

succulent and tender. The benefit of this cooking method is that

it allows lots of scope for menu planning because slow-cooked

meat is easy to keep warm.

Setting the Slow cook option

Use shallow ovenware, e.g. a serving dish made out of

porcelain or a glass roasting dish with a lid. Always place the

ovenware with lid on the wire rack at level 1.

1. Select . Slow cook and a temperature between 70 and

100 °C. Preheat the cooking compartment, thus warming the

ovenware at the same time.

2. Rapidly heat a little fat in a pan. Sear the meat on all sides,

even on the ends, and place immediately on the preheated

ovenware.

3. Place the ovenware in the cooking compartment and restart

the appliance.

Notes

■ Only use fresh, good-quality meat Carefully remove sinews

and fat from around the edge. Fat develops a strong, distinct

taste during slow cooking.

■ All tender joints of poultry, beef, veal, pork and lamb are

suitable for slow cooking. Searing and cooking times depend

on the size of the piece of meat.

■ Sear the meat at a very high heat and for a sufficiently long

time on all sides, even on the ends.

■ In order to check whether the meat is cooked, use a meat

thermometer. A core temperature of 60 °C should be

maintained for at least 30 minutes.

■ You can also slow cook your meat in ovenware without a lid.

The cooking times will be increased.

■ Even large joints of meat do not need to be turned.

■ You can cut the meat immediately after slow cooking. No

standing time is required.

■ Due to the special cooking method, the meat always looks

pink on the inside. This does not mean, however, that it is raw

or not well done enough.

Slow cooking

Note. Use ovenware with a properly fitting, matching lid, e.g. a

glass roasting dish. Place the roasting dish on the wire rack.

. Slow cook

Rösti, stuffed potato pockets Universal pan 2

200-220 - 25-35

Bread rolls, baguette Wire rack 2

200-220 - 15-20

Pretzels, dough Universal pan* 2

190-210 - 20-25

Part-cooked rolls or baguette Wire rack 2

140-150 - 12-15

Fish fingers Universal pan 2

190-210 180 W 10-15

Chicken goujons, nuggets Universal pan 2

190-210 360 W 15-20

Veggie burgers Universal pan 2

200-220 180 W 15-25

Strudel Universal pan 2

200-220 90 W 20-25

Lasagne Wire rack 2

200-210 180 W 18-23

Cream gateau - 0

30 - 120-150

Convenience products Accessories Level Type of

heating

Temperature

°C

Microwave power

in watts

Cooking time in

minutes

* Line the universal pan with greaseproof paper.

The greaseproof paper must be suitable for these temperatures.

Slow cooking Level Type of heating Temperature °C Cooking time in minutes

Poultry

Turkey breast 1

80 240-270

Skinless duck breast 1

80 110-140

Beef

Beef joint (e.g. rump) 1

80 270-300

Fillet of beef 1

80 150-180

Sirloin 1

80 180-220

Beef steaks, 3 cm thick 1

80 70-100

Veal

Joint of veal (e.g. veal olive) 1

80 180-220

Fillet of veal 1

80 80-100

Pork

Joint of pork (e.g. loin) 1

80 180-210

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