Bedienungsanleitung Bosch HBG634BB1B (Seite 28 von 44) (Englisch)

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Roasting and braising 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 for roasting if the meat is lean. A

covering of approx. ^ cm depth should be applied to

the base of any glass cookware.

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

the cookware material and also on whether or not a lid

is used. If preparing meat 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.

Roasting in uncovered cookware

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

poultry and meat. Place the tin/dish onto the wire rack.

If you do not have any suitable cookware, use the

universal pan.

Braising in covered cookware

When preparing food 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 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.

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.

Type of heating used:

■< 4D hot air

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Temperature in

°C

Time in min.

Beef

Slow roasting joint wire rack 2 <140-150 35+40

Top side / Top rump wire rack 2 <160-170 30+25

Lamb

Leg (bone-in) wire rack 2 <160-170 25+25

* Preheat

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

*** Skin side down

**** Bone side down, do not turn

***** Turn after app. 1 hour

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