Bedienungsanleitung Bosch HBG856XS1 (Seite 34 von 48) (Englisch)

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Tips on roasting and braising

Grilling

Here, you can find information on grilling poultry, meat

and fish, as well as toast. You can find the ideal settings

for certain dishes in the settings tables.

Grilling with circulated air

Circulated air grilling is very well suited to the

preparation of whole poultry, fish, and also meat, e.g.

roast pork with crackling.

Poultry

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.

Meat

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 resting time is not included in the

cooking time indicated.

Fish

Fish cooked whole does not have to be turned. Place

the whole fish into the cooking compartment in

swimming position with the dorsal fin facing upwards.

Placing half a potato or a small oven-proof container in

the stomach cavity of the fish will provide stability.

You can tell when the fish is cooked because the dorsal

fin can be removed easily.

Roasting on the wire rack

On the wire rack, poultry and meat will become very

crispy on all sides. Roasting on the wire rack is well

suited for larger poultry or for multiple pieces at the

same time.

Depending on the size and type of the meat, add up to

^ litres of water to the universal pan. Any dripping fat

and meat juices will be caught. You can prepare a

sauce using these meat juices. In addition, less smoke

is generated, and 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

Casserole

Diced meat (beef, pork, lamb) cookware, covered 2 < 140 60+120

Braising steak cookware, covered 2 < 140 65+120

Chicken pieces (boned) cookware, covered 2 < 140 70+110

Complete meal

With beef wire rack + wire rack + universal pan 4+1 < 160, then 200

(yorkshire pud-

ding)

weight of meat (see

table above) + 15-25

for yorkshire pudding

With chicken wire rack + wire rack + universal pan 4+1 < 180 weight of chicken (see

table above)

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Temperature in

°C

Cooking time in

mins.

* Preheat

The cooking compartment becomes

very dirty.

Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve

the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.

The roast is too dark and the crack-

ling is burned in places, and/or the

roast is too dry.

Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting

time if necessary.

The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.

The roast looks good but the juices

are burnt.

Next time, use a smaller roasting dish and add more liquid if necessary.

The roast looks good but the juices

are too clear and watery.

Next time, use a larger roasting dish and add less liquid if necessary.

The meat gets burned during brais-

ing.

The roasting dish and lid must fit together well and close properly.

Reduce the temperature and add more liquid when braising if necessary.

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