Bosch CBG675B 1B Series Manuale di istruzioni - Pagina 40

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Bosch CBG675B 1B Series Manuale di istruzioni

Tested for you in our cooking studio

Dish

Beef

Joint of beef (rump), 6-7 cm thick,

1.5 kg

Beef tenderloin, whole, 1 kg

Sirloin, 5-6 cm thick

Beef medallions/rump steak, 4 cm

thick

Veal

Joint of veal, 4-5 cm thick, 1.5 kg

Joint of veal, 10-15 cm thick, 1.5 kg

Veal fillet, whole, 800 g

Veal medallions, 4 cm thick

Lamb

Saddles of lamb, boneless, 200 g

each

Leg of lamb, boned, medium, 1 kg,

tied

* Preheat

Tips for slow cooking

Slow-cooking duck breast.

The slow-cooked meat is not as hot as

conventionally roasted meat.

Drying

With 4D hot air, you can dry foods with outstanding

results. With this type of preserving, flavourings are

concentrated by the dehydration.

Only use unblemished fruit, vegetables and herbs and

wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and dry it.

If necessary, cut it into equal chunks or thin slices.

Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them. Allow the

blanched vegetables to drain off and distribute them

evenly on the wire rack.

Dry herbs on the stem. Position the herbs evenly and

slightly heaped on the wire rack.

Use the following shelf positions for drying:

1 wire rack: Level 2

■

2 wire racks: Level 3+1

■

Turn very juicy fruit and vegetables several times. After

drying, remove the dried products from the paper

immediately.

Cookware

Cookware, uncovered

Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes until

crispy.

So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.

Shelf

Type of

Searing time

position

heating

in mins.

8-10

4-6

6-8

5-7

8-10

5-7

6-8

Recommended setting values

In the table, you can find settings for drying various

foodstuffs. The temperature and cooking time are

dependent on the type, moisture, ripeness and

thickness of the food to be dried. The longer you leave

the food to be dried, the better it will be preserved. The

thinner the slices are, the quicker the drying process

will be and the more aromatic the dried food will

remain. Setting ranges are indicated for this reason.

If you wish to dry additional foodstuffs, you should use

similar foodstuffs in the table as a reference.

Tempera-

Cooking

ture in °C

time in

mins.

85*

240-300

85*

120-180

85*

210-270

85*

60-120

85*

180-240

85*

240-300

85*

150-210

85*

90-120

85*

45-75

85*

180-240