Bedienungsanleitung Bosch HBG634BS1 (Seite 33 von 48) (Englisch)

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Tested for you in our cooking studio en

Note: Only use greaseproof paper that is suitable for

the selected temperature. Always cut greaseproof

paper to size.

Tips

■ For duck or goose, pierce the skin on the underside

of the wings. This allows the fat to run out.

■ If using duck breast, score the skin. Do not turn duck

breasts.

■ When you turn poultry, ensure that the breast side or

the skin side is underneath at first.

■ Poultry will turn out particularly crispy and brown if

you baste it towards the end of the roasting time with

butter, salted water or orange juice.

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:

■ % Top/bottom heating

■ 7 Circulated air grilling

■ ( Grill, large area

■ $ Pizza setting

Meat

Your appliance offers you many heating types for

preparing meat. You can find the ideal settings for many

dishes in the settings tables.

Roasting and braising

Baste lean meat with fat as required or cover it with

strips of bacon.

Score the rind crosswise. If you turn the joint when

cooking, ensure that the rind is underneath at first.

When the joint is ready, turn off the oven and allow it to

rest for another 10 minutes in the cooking

compartment. This allows the meat juices to be better

distributed. Wrap the joint in aluminium foil if necessary.

The recommended standing time is not included in the

cooking time specified.

Roasting on the wire rack

On the wire rack, meat will become very crispy on all

sides.

Pour up to ^ litres of water into the universal pan,

depending on the size and type of the meat. Dripping

fat and meat juices will be caught. You can make a

sauce using these juices. This will also result in less

smoke and ensure that the cooking compartment stays

cleaner.

Slide the universal pan into the oven at the indicated

shelf position with the wire rack attached. Ensure that

the wire rack is correctly positioned on the universal

pan. ~ "Accessories" on page 10

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.

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Grill

setting

Cooking

time in

mins.

Chicken

Chicken, 1 kg Wire rack 2 7 200-220 - 60-70

Chicken breast fillet, 150 g each (grilling) Wire rack 4 ( - 3* 15-20

Small chicken portions, 250 g each Wire rack 3 7 220-230 - 30-35

Chicken goujons, nuggets, frozen Universal pan 3 $ 190-210 - 20-25

Poulard, 1.5 kg Wire rack 2 7 200-220 - 70-90

Duck & goose

Duck, 2 kg Wire rack 1 7 180-200 - 90-110

Duck breast, 300 g each Wire rack 3 7 230-250 - 17-20

Goose, 3 kg Wire rack 2 7 160-180 - 120-150

Goose legs, 350 g each Wire rack 2 7 210-230 - 40-50

Turkey

Small turkey, 2.5 kg Wire rack 2 7 180-200 - 70-90

Turkey breast, boned, 1 kg Cookware, covered 2 % 240-260 - 80-100

Turkey thigh, with bones, 1 kg Wire rack 2 7 180-200 - 80-100

* Preheat

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