Bosch CBG635B 3 Series Gebruiksaanwijzing - Pagina 43

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Cookware

Use flat cookware, e.g. a glass/porcelain serving dish.

Place the cookware into the cooking compartment to

preheat it.

Always place the uncovered cookware onto the wire

rack at level 1.

You can find additional information in the tips on slow

cooking attached to the settings table.

Your appliance features the heating type "Slow cook".

Only start operation when the cooking compartment

has fully cooled down. Allow the cooking compartment

to warm up for around 10 minutes with the cookware

inside.

Dish

Poultry

Duck breast, medium rare, 300 g

each

Chicken breast fillet, 200 g each, well

done

Turkey breast, boned, 1 kg, well done Cookware, uncovered

Pork

Pork tenderloin steak, 5-6 cm thick,

1.5 kg

Fillet of pork, whole

Beef

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

1.5 kg

Fillet of beef, 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, 7-10 cm thick, 1.5 kg

Fillet of veal, whole, 800 g

Veal medallions, 4 cm thick

Lamb

Saddle of lamb, boneless, 200 g each Cookware, uncovered

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.

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.

Tested for you in our cooking studio

Sear the meat on the hotplate at a very high heat and

for a sufficiently long time on all sides, even on the

ends. Place into the preheated cookware right away.

Place the cookware containing the meat into the

cooking compartment once again and cook slowly.

Recommended setting values

The slow cooking temperature and cooking time are

dependent on the size, thickness and quality of the

meat. Different settings ranges are indicated for this

reason.

Type of heating used:

. Slow cooking

■

Shelf posi-

Heating

Searing time

tion

function

in mins

6-8

4-6

6-8

4-6

6-8

4-6

6-8

Tempera-

Cooking

ture in °C

time in

mins

95*

45-60

120*

45-60

120*

100-130

85*

130-180

85*

45-70

100*

150-190

85*

90-120

85*

120-180

85*

40-60

85*

100-130

85*

150-210

85*

70-120

80*

40-60

85*

30-45

95*

120-180