Bosch HBA58B6 0B Series Buku Petunjuk - Halaman 32

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Halaman Cetak
Dish
Veal
Joint of veal (e.g. topside),
6-7 cm thick
Fillet of veal
Pork
Pork joint, lean (e.g. loin), 5-6 cm
thick
Fillet of pork, whole
Lamb
Lamb saddle fillet, whole
* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.

Tips for slow cooking

Slow-cooked meat is not as hot as con-
ventionally roasted meat.
If you wish to keep slow-cooked meat
warm.

Preprepared products

Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
The cooking result greatly depends on the quality of the food.
Pre-browning and unevenness can sometimes even be found
on the raw product.
Food
Pizza, frozen
Pizza with a thin base
Pizza with a thick base
Pizza-Baguette
Pizza, chilled
Pizza
Potato products, frozen
Chips
Duchess potatoes
Hash browns (fried potatoes)
* Preheat.
32
Weight
Level
approx. 1.5 kg
2
approx. 800 g
2
approx. 1.5 kg
2
approx. 500 g
2
approx. 200 g
2
So that the roasted meat does not cool so quickly, warm the plates and serve the gravy
very hot.
After slow cooking, turn the temperature down to 70 °C. Small pieces of meat can be
kept warm for up to 45 minutes, larger pieces for up to 2 hours.
Dish
Universal pan
Universal pan
Universal pan + wire rack
Universal pan
Universal pan
Universal pan + wire rack
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan + baking tray
Universal pan
Universal pan
Universal pan
Universal pan
Type of
Temperature
heating
in °C
80
.
80
.
80
.
80
.
80
.
Leave a little space between bread rolls when crisping them up.
Do not place too many bread rolls on the accessories.
Sprinkle grated cheese over the top of your lasagne to give it a
beautiful and evenly browned finish.
Types of heating:
= 3D hot air
:
■
'
= HydroBaking
■
;
/
6
= Pizza setting
■
Shelf posi-
Type of
tion
heating
2
;
/
6
3
:
*
3+1
*
:
2
;
/
6
3
*
:
3+1
*
:
3
/
;
6
3
*
:
1
*/
*
;
6
3
*
:
3
/
;
6
3
*
:
3+1
*
:
3
/
;
6
3
*
:
3
/
;
6
3
:
*
Searing time
Slow cooking
in minutes
time in hours
6-7
5-6
6-7
3-3½
6-7
5-6
6-7
2½-3
5-6
1½-2
Temperature
Time
in °C
in minutes
200-220
15-20
210-220
10-15
170-180
20-25
170-190
20-30
200-210
15-20
170-180
20-25
170-190
20-30
170-180
25-30
180-200
10-15
200-210
10-15
190-210
20-30
210-220
20-25
180-190
35-40
190-210
20-25
200-210
15-20
200-220
15-25
200-210
15-20