Bosch 2 Manuale di istruzioni - Pagina 25

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1. Installation and Connection

Meat

Baste lean meat with fat as required or cover it with

strips of bacon.

When roasting, add a little liquid if the meat is lean. A

covering of approx.

cm depth should be applied to

the base of any glass cookware.

Score the rind crosswise. If you turn the joint when

cooking, ensure that the rind is underneath at first.

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

rest for another 10 minutes in the cooking

compartment. This allows the meat juices to be better

distributed. Wrap the joint in aluminium foil if necessary.

The recommended resting time is not included in the

cooking time indicated.

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.

The quantity of liquid is dependent on the type of meat,

the cookware material and also on whether or not a lid

is used. If preparing meat in an enamelled or dark metal

Food

Beef

Slow roast joint

Top side, top rump

Lamb

Leg

Shoulder (bone in)

Shoulder (boned and rolled)

Rack of lamb

Pork

Roast joint

Loin joint

Belly

Gammon joint

Poultry

Chicken

Chicken, portion (200-250 g each)

Chicken, quarter (450 g each)

Duck

Turkey, crown

Turkey, whole (4-8 kg)

Casserole

Diced meat (beef, pork, lamb),

500g meat

Braising steaks

Dish

Universal pan with wire insert

Wire rack + glass roasting dish with

lid

Wire rack + glass roasting dish with

lid

Tested for you in our cooking studio

roasting dish, it will need a little more liquid than if

cooked in glass cookware.

The steam evaporates in the cookware when roasting.

Carefully pour in more liquid if required.

The distance between the meat and the lid should be at

least 3 cm. The meat may rise.

If necessary, braise the meat first by searing it. Add

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

liquid. A covering approx. 1-2 cm deep should be

applied to the base of the cookware.

Fish

Fish cooked whole does not have to be turned. Place

the whole fish into the cooking compartment in

swimming position with the dorsal fin facing upwards.

Placing half a potato or a small oven-proof container in

the stomach cavity of the fish will provide stability.

You can tell when the fish is cooked because the dorsal

fin can be removed easily.

When stewing, add two to three tablespoons of liquid

and a little lemon juice or vinegar into the cookware.

Roasting

Shelf posi-

Type of

tion

heating

Temperature

Time, min. per

in °C

500 g + add. time

130-140

40 + 40

160-170

30 + 25

160-170

30 + 25

160-170

25 + 20

170-180

25 + 25

180-190

25 + 25

180-190

35 + 35

170-180

30 + 30

200-210

25 + 25

160-170

30 + 30

180-190

20 + 20

190-200

20 + 25

180-190

20 + 25

180-190

20 + 20

160-170

15 + 15

160-170

12 + 12

140

120-150 (total

time)

140

120-150 (total

time)