Bosch VBC5540S0 사용 설명서 - 페이지 22

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Tested for you in our cooking studio

Tips for Roasting and Braising

The roast is too dark and the crack-

ling is burned in places, and/or the

roast is too dry.

The crackling is too thin.

The roast looks good but the juices

are burnt.

The roast looks good but the juices

are too clear and watery.

The meat gets burned during brais-

ing.

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

crisps, chips, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

Tips for keeping acrylamide to a minimum

General

Baking

Biscuits

Oven chips

Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting

time if necessary.

Increase the temperature or switch on the grill briefly at the end of the roasting time.

Next time, use a smaller roasting dish and add more liquid if necessary.

Next time, use a larger roasting dish and add less liquid if necessary.

The roasting dish and lid must fit together well and close properly.

Reduce the temperature and add more liquid when braising if necessary.

Keep cooking times as short as possible.

■

Cook food until it is golden brown, but not too dark.

■

Large, thick pieces of food contain less acrylamide.

■

With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that

the chips do not dry out.