Bedienungsanleitung Bosch HBG674BB1B (Seite 43 von 48) (Englisch)

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en Tested for you in our cooking studio

Tips for slow cooking

Drying

With 4D hot air, you can dry foods with outstanding

results. With this type of preserving, flavourings are

concentrated by the dehydration.

Only use unblemished fruit, vegetables and herbs and

wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and dry it.

If necessary, cut it into equal chunks or thin slices.

Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them. Allow the

blanched vegetables to drain off and distribute them

evenly on the wire rack.

Dry herbs on the stem. Position the herbs evenly and

slightly heaped on the wire rack.

Use the following shelf positions for drying:

■1 wire rack: Level 3

■2 wire racks: Level 3+1

Turn very juicy fruit and vegetables several times. After

drying, remove the dried products from the paper

immediately.

Recommended setting values

In the table, you can find settings for drying various

foodstuffs. The temperature and cooking time are

dependent on the type, moisture, ripeness and

thickness of the food to be dried. The longer you leave

the food to be dried, the better it will be preserved. The

thinner the slices are, the quicker the drying process

will be and the more aromatic the dried food will

remain. Setting ranges are indicated for this reason.

If you wish to dry additional foodstuffs, you should use

similar foodstuffs in the table as a reference.

Type of heating used:

■< 4D hot air

Beef

Joint of beef (rump), 6-7 cm thick,

1.5 kg

Cookware, uncovered 2 .6-8 100* 150-180

Fillet of beef, 1 kg Cookware, uncovered 2 .4-6 80* 90-120

Sirloin, 5-6 cm thick Cookware, uncovered 2 .6-8 80* 120-180

Beef medallions/rump steak, 4 cm

thick

Cookware, uncovered 2 .4 80* 30-60

Veal

Joint of veal, 4-5 cm thick, 1.5 kg Cookware, uncovered 2 .6-8 80* 80-140

Joint of veal, 7-10 cm thick, 1.5 kg Cookware, uncovered 2 .6-8 80* 140-200

Fillet of veal, whole, 800 g Cookware, uncovered 2 .4-6 80* 70-120

Veal medallions, 4 cm thick Cookware, uncovered 2 .4 80* 30-50

Lamb

Saddle of lamb, boneless, 200 g each Cookware, uncovered 2 .4 80* 30-45

Leg of lamb, boned, medium, 1 kg, tied Cookware, uncovered 2 .6-8 95* 120-180

Slow-cooking duck breast. Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes until

crispy.

The slow-cooked meat is not as hot as

conventionally roasted meat.

So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.

Dish Cookware Shelf posi-

tion

Heating

function

Searing time

in mins

Tempera-

ture in °C

Cooking

time in

mins

* Preheat

Fruit, vegetables and herbs Accessories Type of

heating

Tempera-

ture in °C

Cooking time in

hours

Pomes (apple rings, 3 mm thick, 200 g per wire rack) 1-2 wire racks <80 5-9

Stone fruit (plums) 1-2 wire racks <80 8-10

Root vegetables (carrots), grated, blanched 1-2 wire racks <80 5-8

Sliced mushrooms 1-2 wire racks <60 6-9

Herbs, washed 1-2 wire racks <60 2-6

Tested for you in our cooking studio en

Preserving

You can preserve fruit and vegetables using your

appliance.

:Warning – Risk of injury!

If the food is preserved incorrectly, the preserving jars

may burst. Follow the instructions for preserving.

Jars

Use only clean and undamaged preserving jars. Only

use heat-resistant, clean and undamaged rubber rings.

Check clips and clamps in advance.

For each preserving process, only use preserving jars

that are the same size and contain the same food. In

the cooking compartment, you can preserve the

contents of a maximum of six ^, 1 or 1^-litre

preserving jars at the same time. Do not use jars that

are larger or taller than this. The lids could rupture.

Preserving jars must not touch one another in the

cooking compartment during the preserving process.

Preparing fruit and vegetables

Only use fruit and vegetables that are in good condition.

Wash them thoroughly.

Peel, core and chop fruit and vegetables appropriate to

their type and fill the preserving jars with them up to

approx. 2 cm below the rim.

Fruit

Fill the preserving jars with the fruit along with a hot,

skimmed sugar solution (approx. 400 ml for a 1-litre

jar). For one litre of water:

■Approx. 250 g sugar for sweet fruit

■Approx. 500 g sugar for sour fruit

Vegetables

Fill the jars with the vegetables along with hot, boiled

water.

Wipe the rims of the jars, as they must be clean. Place

a damp rubber ring and a lid on each jar. Seal the jars

with clamps. Place the jars into the universal pan so

that they do not touch each other. Pour 500 ml hot

water (approx. 80 °C) into the universal pan. Use the

settings indicated in the table.

Ending the preserving process

Fruit

After a short while, small bubbles will form at short

intervals. Switch off the appliance once all preserving

jars are bubbling. Remove the jars from the cooking

compartment after the indicated cooling time.

Vegetables

After a short while, small bubbles will form at short

intervals. As soon as all preserving jars are bubbling,

reduce the temperature to 120 °C and allow the jars to

continue to bubble in the closed cooking compartment

as indicated in the table. After this time has elapsed,

switch off the appliance and make use of the residual

heat for several minutes as indicated in the table.

After preserving, remove the jars from the cooking

compartment and place them onto a clean cloth. Do not

place these hot jars onto a cold or damp surface, as

they may crack. Cover the preserving jars to protect

them from draughts. Only remove the clamps once the

jars are cold.

Recommended setting values

The indicated times in the settings table are average

values for preserving fruit and vegetables. They may be

influenced by room temperature, the number of jars,

quantity, heat and quality of the jar contents. The

specifications are based on 1-litre round jars. Before

you switch off the appliance or change the cooking

mode, check whether the contents of the jars are

bubbling as they should. The bubbling process starts

after approx. 30-60 minutes.

Type of heating used:

■< 4D hot air

Preserving Cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking time in mins.

Vegetables, e.g. carrots 1-litre preserving jars 1 <160-170 Before it starts bubbling:30-40

120 When it starts to bubble: 30-40

- Residual heat: 30

Vegetables, e.g. cucumbers 1-litre preserving jars 1 <160-170 Before it starts bubbling: 30-40

- Residual heat: 30

Stone fruit, e.g. cherries, damsons 1-litre preserving jars 1 <160-170 Before it starts bubbling:30-40

- Residual heat:35

Pomes, e.g. apples, strawberries 1-litre preserving jars 1 <160-170 Before it starts bubbling:30-40

- Residual heat: 25

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