Bedienungsanleitung Bosch HNG6764S1 (Seite 58 von 76) (Englisch)

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Steaming in the microwave

You can also steam fish in the microwave.

To do so, use enclosed cookware that is suitable for

microwave use or use a plate or microwave film to

cover the dish. Observe the notes on cookware suitable

for microwaves. ~ "Microwave" on page 24

This will help retain the flavour and means you can use

salt and seasonings sparingly. If cooking fish whole,

add one to three tablespoons of water or lemon juice.

After cooking, leave the fish to rest for another 2-3

minutes to compensate for the temperature difference.

Take ready-to-eat meals out of the packaging. You can

cook more quickly and evenly using cookware which is

suitable for use in microwaves.

Steam- assisted roasting

Certain dishes become crispier if cooked using steam,

and do not dry out as much.

Use uncovered cookware. Cookware must be heat- and

steam-resistant.

The fish does not have to be turned.

Use steam-assisted cooking if it is indicated in the

settings table. Some dishes turn out best if they are

cooked in several stages. These are indicated in the

table.

Meat thermometer

You can cook accurately using a meat thermometer.

Read important notes on using the meat thermometer in

the corresponding chapter. There, you can find notes

on inserting the meat thermometer, the possible heating

types and additional information. ~ "Meat

thermometer" on page 26

Recommended setting values

You can find the ideal heating type for your fish dishes

in the table. The temperature and cooking time depend

on the amount, composition and temperature of the

food. Settings ranges are indicated for this reason. Try

using lower setting values first. You can use a higher

setting next time if necessary.

The setting values are based on the assumption that

chilled fish is 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, you can reduce the

indicated cooking times by several minutes.

In the table, you can find information for fish with default

values for the weight. If you want to cook a heavier fish,

you should definitely use the lower temperature. If

cooking several fish, you should use the weight of the

heaviest fish as a reference for determining the cooking

time. The individual fish should be approximately the

same size.

As a general rule: the larger a fish, the lower the

cooking temperature and the longer the cooking time.

Turn any fish which is not in swimming position after

approx. ^ to Z of the indicated time.

Note: Only use greaseproof paper that is suitable for

the selected temperature. Always cut greaseproof

paper to size.

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:

■ < 4D hot air

■ % Top/bottom heating

■ 7 Circulated air grilling

■ ( Grill, large area

■ Ý Microwave

The levels of steam intensity are indicated as numbers

in the table:

■ 1 = Low

■ 2 = Medium

■ 3 = High

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Temperature in

°C/ grill setting

MW power in

watts

Steam in-

tensity

Cooking

time in

mins.

Fish

Fish, grilled, whole 300 g,

e.g. trout

Wire rack 2 7 170-190 - - 20-30

Fish, fried, whole 300 g,

e.g. trout

Universal pan 2 < 170-180 - 1 15-20

160-170 - - 5-10

Fish, grilled, whole 300 g,

e.g. trout

Wire rack 3 ( 2 90 - 15-20

Fish, braised, whole 300 g,

e.g. trout

Cookware, covered 2 Ý - 600 - 3

360 - 2-7

Fish, grilled, whole 1.5 kg,

e.g. salmon

Wire rack 2 7 170-190 - - 30-40

* Preheat

** Slide universal pan in underneath at shelf position 2

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