Bosch Series 4 Manual del usuario e instrucciones de instalación - Página 22

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Bosch Series 4 Manual del usuario e instrucciones de instalación

en How it works

¡ Position baking tins/dishes either next to one an-

other or offset on different shelves so that they are

not directly one above the other in the cooking com-

partment. You can cut energy use by cooking differ-

ent items at the same time.

¡ For best results, we recommend using dark-col-

oured metal baking tins.

Roasting and grilling on the wire rack

Roasting on the wire rack works particularly well for

large poultry or for multiple pieces at the same time.

¡ Depending on the size and type of the food to be

roasted, add up to 1/2 litre water to the universal

pan.

You can make a sauce from the juices that are col-

lected. This also means that less smoke is pro-

duced and the cooking compartment does not be-

come as dirty.

¡ Keep the appliance door closed when using the

grill.

Never grill with the appliance door open.

¡ Place the food to be grilled on the wire rack. In ad-

dition, slide the universal pan in at least one shelf

position lower, with the slanted edge facing the ap-

pliance door. This means that any dripping fat is

caught.

Roasting in cookware

If you cook food in cookware, you can remove it from

the cooking compartment more easily and serve it dir-

ectly in the cookware. If you cover the cookware when

you cook your food, this will keep the cooking compart-

ment cleaner.

General information about roasting in cookware

¡ Use heat-resistant, ovenproof cookware.

¡ Place the cookware onto the wire rack.

¡ Check in advance whether the cookware fits in the

cooking compartment.

¡ Glass cookware is best.

¡ Shiny roasting dishes made from stainless steel or

aluminium are not ideal. They reflect the heat like a

mirror. The food cooks more slowly and does not

brown as well. Increase the temperature accordingly

and extend the cooking time.

¡ Follow the manufacturer's instructions for your roast-

ing dishes.

Cookware without lid

¡ Use a deep roasting dish.

¡ Place the cookware onto the wire rack.

¡ If you do not have any suitable cookware, use the

universal pan.

Cookware with lid

¡ Use a suitable lid that seals well.

¡ Place the cookware onto the wire rack.

¡ Meat, poultry and fish can also become crispy in a

covered roasting dish. Use a roasting dish with a

glass lid for this. Select a higher temperature.

WARNING ‒ Risk of injury!

If hot glass cookware is placed on a wet or cold sur-

face, the glass may shatter.

Place hot glass ovenware on a dry mat after cook-

▶

ing.

WARNING ‒ Risk of scalding!

Very hot steam may escape when the lid is opened

after cooking. Steam may not be visible, depending on

the temperature.

Lift the lid in such a way that the hot steam can es-

▶

cape away from you.

Keep children away from the appliance.

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Notes on roasting and grilling

The setting values are based on the assumption that

unstuffed, chilled, ready-to-roast poultry, meat or fish is

placed into a cold cooking compartment.

ATTENTION!

Acidic food may damage the grid

Do not place acidic food, such as fruit or food with

▶

an acidic marinade directly on the pan support.

¡ The larger the poultry, meat or fish, the lower the

temperature and the longer the cooking time.

¡ Turn the poultry, meat or fish after approx. 1/2 to

2/3 of the time listed.

¡ Add a little liquid to the poultry in the cookware.

Cover the base of the cookware with approx. 1–

2 cm of liquid.

¡ When you turn poultry, ensure that the breast side

or skin side is underneath to begin with.

¡ Use tongs to turn the pieces of food you are grilling.

If you pierce the meat with a fork, the juices will run

out and it will become dry.

¡ Only add salt to steaks once they have been grilled.

Salt draws water from the meat.

Information for those allergic to nickel

In rare cases, small amounts of nickel may pass into

the food.

Tips for roasting and braising

Use these tips for good results when roasting and

braising.

Topic

Lean meat must not dry

out.

If you want to cook a joint

with rind, proceed as fol-

lows:

Tip

¡ Coat lean meat with fat

or oil as required or

cover it with strips of

bacon.

¡ Score the rind in a

criss-cross pattern.

¡ Roast the joint with the

rind facing down first.