Bosch HB578A0S0B/30 Buku Petunjuk - Halaman 36

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Roasting, braising and grilling

Here, you will find information on roasting, braising and

grilling poultry, meat and fish. The settings tables list the

optimal settings for a wide range of dishes.

Poultry

When cooking 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.

Add some liquid to the poultry in the dish. Cover the

base of the ovenware with approx. 1-2 cm of liquid.

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 it, ensure that the rind is underneath

to begin with.

When the joint is ready, turn off the oven and allow it to

rest for a further 10 minutes in the cooking

compartment, keeping the door closed. This helps

distribute the meat juices more evenly. Wrap the joint in

aluminium foil if necessary. The recommended resting

time is not included in the indicated cooking time.

Fish

Whole fish does not need to be turned.Place the whole

fish into the cooking compartment in its swimming

position, with the dorsal fin at the top. Placing half a

potato or a small oven-proof container in the stomach

cavity of the fish will keep it upright.

You can tell when the fish is cooked because the dorsal

fin can be removed easily.

Roasting and braising on the wire rack

On the wire rack, poultry and meat will become very

crispy on all sides.Roasting on the wire rack works

particularly well for large poultry or for multiple pieces at

the same time.

Add up to 1/2 litre of water to the universal pan,

depending on the size and type of meat. Any dripping

fat and meat juices will be caught. You can make a

sauce from these juices. This will also result in less

smoke being produced and keep the cooking

compartment cleaner.

Slide the universal pan into the oven at the indicated

shelf position with the wire rack on top. Ensure that the

wire rack is correctly positioned on the universal pan.

Roasting and braising in cookware

Warning – Risk of injury from shattering glass!

Place hot glass cookware on a dry mat after cooking.

The glass may crack if placed on a cold or wet surface.

Warning – Risk of scalding!

Very hot steam may escape when opening the lid after

cooking. Lift the lid at the rear, so that the hot steam

can escape away from you.

It is more convenient to roast and braise meat in

cookware. You can take the joint out of the cooking

compartment more easily in the cookware, and prepare

the sauce in the cookware itself.

Only use cookware that is suitable for use in an oven.

Check whether the cookware fits in the cooking

compartment.

It is best to use glass cookware. Place hot glass

cookware onto a dry mat after cooking. The glass may

crack if placed on a cold or wet surface.

When roasting poultry and other meat, add a little liquid.

The liquid in the cookware evaporates as the meat

roasts. Carefully pour in more liquid if required.

Shiny roasting dishes made from stainless steel or

aluminium reflect heat like a mirror and are therefore

not particularly suitable. The meat cooks more slowly

and does not brown so well. Use a higher temperature

and/or a longer cooking time.

Follow the manufacturer's instructions for your roasting

dishes.

Roasting in uncovered cookware

It is best to use a deep roasting dish for roasting poultry

and meat. Place the dish onto the wire rack. If you do

not have any suitable cookware, use the universal pan.

Braising in covered cookware

Cooking with covered cookware keeps the cooking

compartment considerably cleaner. Ensure that the lid

fits well and closes properly. Place the cookware onto

the wire rack.

The distance between the meat and the lid should be at

least 3 cm, as the meat may expand.

Very hot steam may escape when the lid is opened

after cooking. Lift the lid at the rear, so that the hot

steam can escape away from you.

To braise the meat, sear it first as required. Add water,

wine, vinegar or a similar liquid to the braising liquid.

Cover the bottom of the cookware with at least 2 cm of

liquid.

The liquid in the cookware evaporates as the meat

roasts. Carefully pour in more liquid if required.

Grilling flat items

Flat pieces of poultry, meat and fish, such as steaks,

drumsticks and burgers, can be cooked effectively

using the "Grill" heating function. It is also excellent for

toasting bread.