Bosch Series 4 Manuale d'uso e istruzioni per l'installazione - Pagina 28

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Bosch Series 4 Manuale d'uso e istruzioni per l'installazione

en How it works

Recommended settings

Bakes and gratins

Meal

Bake, savoury, fresh, cooked ingredi-

ents

Bake, sweet

Potato gratin, raw ingredients, 4 cm

deep

Potato gratin, raw ingredients, 4 cm

deep, on 2 levels

Poultry, meat and fish

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

fault values for the weight.

If you prepare dishes that are larger or heavier than

what is specified in the recommended settings, 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

must be approximately the same size.

Tips for poultry, meat and fish

Observe the instructions when preparing poultry, meat

and fish

Poultry

¡ For duck or goose, pierce the skin on the underside

of the wings. This allows the fat to drain out.

¡ If using duck breast, score the skin. Do not turn

duck breasts.

¡ 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

¡ Coat lean meat with fat as required, or separate the

pieces.

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

Cover the base of the glass cookware with ap-

prox. 1/2 cm of liquid.

¡ Score the rind crosswise. If you turn the joint when

cooking it, ensure that the rind is underneath to be-

gin 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

Recommended settings

Poultry

Food

Chicken, 1.3 kg, unstuffed

Small chicken portions, 250 g each

Chicken goujons, nuggets, frozen

Duck, unstuffed, 2 kg

Duck breast, 300 g each, medium

Goose, unstuffed, 3 kg

Accessory/cookware Shelf posi-

Ovenproof dish

¡ It is more convenient to roast and braise meat in the

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

¡ The liquid in the cookware evaporates as the meat

¡ The distance between the meat and the lid must be

¡ To braise the meat, sear it first as required. Add wa-

Fish

¡ You do not need to turn whole fish.

¡ Place the whole fish into the cooking compartment

¡ Placing half a potato or a small ovenproof container

¡ You can tell when the fish is cooked because the

¡ When stewing, add two to three tablespoons of li-

Accessories/cook-

ware

Cookware without lid

Universal pan

Cookware without lid

Type of

tion

heating

3+1

distribute the meat juices more evenly. Wrap the

joint in aluminium foil if necessary. The resting time

is not included in the specified cooking time.

cookware. You can take the joint out of the cooking

compartment more easily in the cookware, and pre-

pare the sauce in the cookware itself.

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.

roasts. Carefully pour in more hot liquid if required.

at least 3 cm. The meat may expand.

ter, wine, vinegar or similar for the braising liquid.

The base of the cookware must be covered with 1–

2 cm of liquid.

in swimming position with the dorsal fin facing up-

wards.

in the stomach cavity of the fish provides stability.

dorsal fin can be removed easily.

quid and a little lemon juice or vinegar into the

cookware.

Shelf posi-

Type of

tion

heating

Temperature

Cooking

in °C

time,

minutes

200–220

30–60

180–200

50–60

150–170

60–80

150–160

70–80

Temperature

Cooking

in °C/grill

time in mins

setting

200–220

60–70

220–230

30–35

190–210

20–25

190–210

100–110

240–260

30–40

170–190

120–140