Bosch HBA56B5 0B Series Gebruiksaanwijzing - Pagina 28

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Suitable ovenware
Use shallow ovenware, e.g. a porcelain serving plate or an
glass roasting dish without the lid.
Always place the uncovered ovenware on the wire rack at
level 2.
Making settings
Select
%
Top/bottom heating and set a temperature between
1.
70 and 90 °C.
Preheat the oven, placing the ovenware inside it to warm.
Dish
Poultry
Turkey breast
Duck breast*
Beef
Joint of beef (e.g. rump) 6­7 cm
thick
Tenderloin, whole
Sirloin, 5­6 cm thick
Steak-cut rump, 3 cm thick
Veal
Joint of veal (e.g. topside),
6-7 cm thick
Fillet of veal
Pork
Pork joint, lean (e.g. loin), 5-6 cm
thick
Fillet of pork, whole
Lamb
Lamb saddle fillet, whole
* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.

Tips for slow cooking

Slow-cooked meat is not as hot as
conventionally roasted meat.
If you wish to keep slow-cooked meat
warm.

Preprepared products

Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
Food
Pizza, frozen
Pizza with a thin base
* Preheat.
28
Weight
Level
1000 g
2
300-400 g
2
approx. 1.5 kg
2
approx. 1.5 kg
2
approx. 1.5 kg
2
2
approx. 1.5 kg
2
approx. 800 g
2
approx. 1.5 kg
2
approx. 500 g
2
approx. 200 g
2
So that the roasted meat does not cool so quickly, 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.
Dish
Universal pan
Universal pan
Universal pan + wire rack
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.
Put the ovenware containing the meat back in the oven and
3.
slow cook. A slow-cook temperature of 80 °C is ideal for
most pieces of meat.
Table
All tender joints of poultry, beef, veal, pork and lamb are
suitable for slow cooking. The slow cooking times depend on
the thickness and the core temperature of the meat.
Type of
Temperature
heating
in °C
80
%
80
%
80
%
80
%
80
%
80
%
80
%
80
%
80
%
80
%
80
%
The cooking result greatly depends on the quality of the food.
Pre-browning and unevenness can sometimes even be found
on the raw product.
Leave a little space between bread rolls when crisping them up.
Do not place too many bread rolls on the accessories.
Sprinkle grated cheese over the top of your lasagne to give it a
beautiful and evenly browned finish.
Shelf
Type of
position
heating
2
;
/
6
3
:
*
3+1
*
:
Searing time
Slow cooking
in minutes
time in hours
6-7
4-5
3-5
2-2½
6-7
4½-5½
6-7
5-6
6-7
4-5
5-7
80-110 Min.
6-7
5-6
6-7
3-3½
6-7
5-6
6-7
2½-3
5-6
1½-2
Temperature
Time
in °C
in minutes
200-220
15-20
210-220
10-15
170-180
20-25