Bosch HBG5785S0B/25 Buku Petunjuk - Halaman 37

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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.

Grilling

Keep the appliance door closed when using the grill.

Never grill with the appliance door open.

Tested for you in our cooking studio

Place the food to be grilled on the wire rack. In addition,

slide the universal pan in at least one shelf position

lower, with the slanted edge facing the appliance door.

Any dripping fat will be caught.

When grilling, try wherever possible to use pieces of

food which are of a similar thickness and weight. This

will allow them to brown evenly and remain succulent

and juicy. Place the food to be grilled directly onto the

wire rack.

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.

Do not add salt to the meat until it has been grilled. Salt

draws water from the meat.

Notes

The grill element switches itself continuously on and

■

off; this is normal. The grill setting determines how

frequently this occurs.

Smoke may be produced when grilling.

■

Meat thermometer

Depending on your appliance's features, you may have

a 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 18

Recommended setting values

The table lists values for poultry, meat and fish, with

default values for the weight.

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.

If you wish to cook heavier poultry, meat or fish, always

use the lower temperature. If cooking more than one

item, use the weight of the heaviest item as a basis for

determining the cooking time. The individual pieces

should be approximately the same size.

As a general rule: The larger the poultry, meat or fish,

the lower the cooking temperature and the longer the

cooking time.

Turn the poultry, meat or fish after approx. ^ to Z of

the time listed.

Cover the bottom of the glass cookware with approx. 1/

2 cm of liquid.

The quantity of liquid depends on the type of meat, the

material the cookware is made from and on whether or

not a lid is used. If you are cooking meat in an

enamelled or dark-coloured metal roasting dish, it will

need a little more liquid than if cooked in glass

cookware.

Calculating the cooking time (e.g. 20+35):

To calculate the cooking time, assume 20 minutes per

500 g of meat plus an extra 35 minutes. For 1.5 kg, the

cooking time would therefore be 95 minutes.

Cooking time range (e.g. 10-15):

Your food will be ready within the specified range of

time (in minutes).