Bosch HBC86K753B Instruction Manual - Page 38

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Bosch HBC86K753B Instruction Manual
Convenience products
Pretzels, dough
Part-cooked rolls or baguette
Fish fingers
Chicken goujons, nuggets
Veggie burgers
Strudel
Lasagne
Cream gateau
* Line the universal pan with greaseproof paper.
The greaseproof paper must be suitable for these temperatures.

Slow cooking

Slow cooking, also known as low-temperature cooking, is the
ideal cooking method for all tender pieces of meat which are to
be cooked medium rare or "à point". Meat remains very
succulent and tender. The benefit of this cooking method is that
it allows lots of scope for menu planning because slow-cooked
meat is easy to keep warm.

Setting the Slow cook option

Use shallow ovenware, e.g. a serving dish made out of
porcelain or a glass roasting dish with a lid. Always place the
ovenware with lid on the wire rack at level 1.
Select
Slow cook and a temperature between 70 and
.
1.
100 °C. Preheat the cooking compartment, thus warming the
ovenware at the same time.
Rapidly heat a little fat in a pan. Sear the meat on all sides,
2.
even on the ends, and place immediately on the preheated
ovenware.
Place the ovenware in the cooking compartment and restart
3.
the appliance.
Notes
Only use fresh, good-quality meat Carefully remove sinews
■
and fat from around the edge. Fat develops a strong, distinct
taste during slow cooking.
All tender joints of poultry, beef, veal, pork and lamb are
■
suitable for slow cooking. Searing and cooking times depend
on the size of the piece of meat.
Sear the meat at a very high heat and for a sufficiently long
■
time on all sides, even on the ends.
In order to check whether the meat is cooked, use a meat
■
thermometer. A core temperature of 60 °C should be
maintained for at least 30 minutes.
You can also slow cook your meat in ovenware without a lid.
■
The cooking times will be increased.
Even large joints of meat do not need to be turned.
■
You can cut the meat immediately after slow cooking. No
■
standing time is required.
Due to the special cooking method, the meat always looks
■
pink on the inside. This does not mean, however, that it is raw
or not well done enough.
Slow cooking
Note: Use ovenware with a properly fitting, matching lid, e.g. a
glass roasting dish. Place the roasting dish on the wire rack.
38
Accessories
Level
Universal pan*
2
Wire rack
2
Universal pan
2
Universal pan
2
Universal pan
2
Universal pan
2
Wire rack
2
-
0
Type of
Temperature
heating
°C
190-210
%
140-150
3
190-210
4
190-210
4
200-220
4
200-220
3
200-210
%
30
%
Slow cook
.
Slow cooking
Level Type of
Poultry
Turkey breast
1
Skinless duck
1
breast
Beef
Beef joint (e.g.
1
rump)
Fillet of beef
1
Sirloin
1
Beef steaks, 3 cm
1
thick
Veal
Joint of veal (e.g.
1
veal olive)
Fillet of veal
1
Pork
Joint of pork (e.g.
1
loin)
Pork fillet
1
Lamb
Lamb fillet
1

Tips for slow cooking

Slow-cooked meat is not
as hot as conventionally
roasted meat.
If you wish to keep slow-
cooked meat warm.
Microwave power
Cooking time in
in watts
minutes
-
20-25
-
12-15
180 W
10-15
360 W
15-20
180 W
15-25
90 W
20-25
180 W
18-23
-
120-150
Temperat
Cooking time
heating
ure °C
in minutes
80
240-270
.
80
110-140
.
80
270-300
.
80
150-180
.
80
180-220
.
80
70-100
.
80
180-220
.
80
80-100
.
80
180-210
.
80
140-170
.
80
40-70
.
So that the roasted meat does not
cool too fast, warm the plates and
serve the gravy very hot.
After slow cooking, turn the
temperature down to 70 °C. Small
pieces of meat can be kept warm
for up to 45 minutes, larger pieces
for up to 2 hours.