Bosch 8 Series Instruction Manual - Page 6

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Settings table and tips

JSettings table and tips

T he table lists the various uses of your warming drawer. Turn the function selector to the desired level. Preheat

S e t t i n g s t a b l e a n d t i p s

crockery if it is listed in the table.

Level

Food/crockery

Thawing delicate frozen foods, e.g. cream cakes, butter, sausages,

cheese

Proving (covering) yeast dough

Thawing frozen foods, e.g. meat, cakes, bread

Keeping eggs warm, e.g. cooked eggs, scrambled eggs

Keeping bread warm, e.g. toast, rolls

Preheating cups and glasses

Delicate foods, e.g. cooked meat

Keeping food warm

Keeping drinks warm

Keeping flatbreads warm, e.g. pancakes, wraps, tacos

Keeping cakes warm, e.g. crumbles, muffins

Melting blocks of chocolate or couverture chocolate

Melting gelatin

Preheating crockery

Slow cooking

Slow cooking is the ideal cooking method for all tender

pieces of meat which are to be cooked rare or very

rare. The meat remains very juicy and turns out as soft

as butter. Advantage: this gives you flexibility when

planning meals, since the cooking times for slow

cooking are generally longer. Slow-cooked meat can be

kept warm easily.

Suitable ovenware: Use ovenware made out of glass,

porcelain or ceramic and with a lid, e.g. a glass roasting

dish.

Method

Preheat the warming drawer containing the

ovenware at setting 4.

Rapidly heat a little fat in a pan. Sear the meat over a

high heat and then place it directly in the warmed

ovenware. Place the lid on top.

Put the ovenware with the meat back in the warning

drawer and complete the cooking. Set the function

selector to setting 3.

Note

thaw

cover

thaw

Preheating crockery, covering food

e.g. espresso cups

Covering crockery

Preheating crockery, covering food

Preheating crockery, covering drinks

Preheating crockery, covering food

Preheating crockery, reducing liquids

Open, approx. 20 minutes

Not suitable for cups and glasses

Notes on slow cooking

Only use high-quality, fresh meat for this. Carefully

remove sinews and fat. Fat develops a strong, distinct

taste during slow cooking.

The meat should not be turned even if it is a large joint.

You can cut the meat immediately after slow cooking. It

is not necessary to leave the meat to stand.

This particular cooking method always leaves the inside

of the meat medium rare. However, this does not mean

that it is raw or not properly cooked.

Meat that has been slow-cooked is not as hot as meat

that has been cooked conventionally. Serve the sauce

very hot. Place the plates in the warming drawer for the

last 20-30 minutes.

Turn the oven back to setting 2 after slow cooking in

order to keep the slow-cooked meat warm. You can

keep small pieces of meat warm for up to 45 minutes,

and large pieces for up to two hours.