Bedienungsanleitung Bosch HBG856XS1 (Seite 40 von 48) (Englisch)

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Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

crisps, chips, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

Slow cook

Slow cooking is a technique for cooking food over a

long period at low temperatures. For this reason, it is

also called "low-temperature cooking".

Slow cooking is ideal for all prime cuts (e.g. tender

portions of beef, veal, pork, lamb or poultry) which are

to be cooked "à point". The meat will remain 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. You do not have to turn the meat

when cooking. Keep the appliance door closed in order

to maintain an even cooking climate.

Only use fresh, clean and hygienic meat without bones.

Carefully remove sinews and fat from around the edge.

Fat develops a strong, distinct flavour during slow

cooking. You can also use seasoned or marinated

meat. Do not use defrosted meat.

Meat can be carved immediately following slow

cooking. No standing time is required. Due to the

special cooking method, the meat looks pink, but is not

raw or undercooked.

Note: Delayed-start operation with an end time is not

possible for the slow cooking heating type.

Cookware

Use shallow cookware, e.g. a glass/porcelain serving

dish. Place the cookware into the cooking compartment

to preheat it.

Always place the uncovered cookware onto the wire

rack at level 2.

You can find additional information in the tips on slow

cooking attached to the settings table.

(White) Bread loaf tin (1x 900 g or 2x 450 g) 2 . 190-200 40-50

Scones baking tray 3 . 190-210 15-20

Jam tarts 12-cup-tin 3 . 180-200 20-30

Soufflé 1,2L-soufflé dish 2 . 160-170 40-50

Pie rectangular pie tin 2 . 190-200 40-55

Jacket Potatoes baking tray 3 . 150-170 60-90

Meat

Beef, slow roast joint wire rack 2 . 130-140 40+40

Casserole

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

Braising steak cookware, covered 2 . 140 65+120

Fish

Fish, braised, whole 300 g, e. g. trout cookware, covered 2 # 190-210 25-35

Fish, braised, whole 1,5kg, e. g. salmon cookware, covered 2 # 190-210 45-55

Fish fillet, plain, braised, 100 g cookware, covered 2 # 190-210 15-25

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Tempera-

ture in °C

Cooking

time in mins.

Tips for keeping acrylamide to a minimum

General ■ Keep cooking times as short as possible.

■ Cook food until it is golden brown, but not too dark.

■ Large, thick pieces of food contain less acrylamide.

Baking With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

Biscuits With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Oven chips Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that

the chips do not dry out.

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