Bosch HB 78 Series Manual de instruções - Página 38

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Tested for you in our cooking studio

Poultry, meat and fish

Your appliance offers you a range of heating types for

preparing poultry, meat and fish. You can find the ideal

settings for certain dishes in the settings tables.

Roasting on the wire rack

Roasting on the wire rack is particularly well suited for

larger poultry or for multiple pieces at the same time.

Slide the universal pan into the oven at the indicated

shelf position with the wire rack attached. Ensure that

the wire rack is correctly positioned on the universal

pan. ~ "Accessories" on page 12

Pour up to ^ litres of water into the universal pan,

depending on the size and type of the roast. Any

dripping liquid is caught. You can make a sauce from

these juices. In addition, less smoke is generated, and

the cooking compartment stays cleaner.

Roasting in cookware

Warning – Risk of injury caused by shattering

glass!

Place hot glass cookware on a dry mat after cooking. If

the surface is damp or cold, the glass may crack.

Warning – Risk of scalding!

Very hot steam may escape when opening the lid after

cooking. Lift the lid at the rear, so that the hot steam

can escape away from you.

Only use cookware which is suitable for use in an oven.

Glass cookware is best. Check whether the cookware

fits in the cooking compartment.

Shiny roasting dishes made from stainless steel or

aluminium reflect heat like a mirror and are therefore

not particularly suitable. The poultry, meat and fish

cooks slower and does not brown so well. Use a higher

temperature and/or a longer cooking time.

Observe the manufacturer's instructions for your

roasting cookware.

Uncovered cookware

To cook poultry, meat and fish, it is best to use a deep

roasting tin. Place the tin onto the wire rack. If you do

not have any suitable cookware, use the universal pan.

Covered cookware

When cooking with covered cookware, the cooking

compartment remains considerably cleaner. Ensure that

the lid fits well and closes properly. Place the cookware

onto the wire rack.

Poultry, meat and fish can also become crispy in a

covered roasting dish. Simply use a roasting dish with a

glass lid and set a higher temperature.

Grilling

Keep the appliance door closed when using the grill.

Never grill with the appliance door open.

Place the food to be grilled on the wire rack. In addition,

slide the universal pan in at least one shelf position

lower, with the slanted edge facing the appliance door.

Any dripping fat will be caught.

When grilling, try wherever possible to use pieces of

food which are of a similar thickness and weight. This

will allow them to brown evenly and remain succulent

and juicy. Place the food to be grilled directly onto the

wire rack.

Use tongs to turn the pieces of food you are grilling. If

you pierce the meat with a fork, the juices will run out

and it will become dry.

Do not add salt to the meat until it has been grilled. Salt

draws water from the meat.

Notes

The grill element switches itself continuously on and

■

off; this is normal. The grill setting determines how

frequently this occurs.

Smoke may be produced when grilling.

■

Meat thermometer

Depending on your appliance's features, you may have

a meat thermometer. You can cook accurately using a

meat thermometer. Read important notes on using the

meat thermometer in the corresponding chapter. There,

you can find notes on inserting the meat thermometer,

the possible heating types and additional information.

~ "Meat thermometer" on page 18

Recommended setting values

The setting values are based on the assumption that

unstuffed, chilled, ready-to-roast poultry, meat or fish is

placed into a cold cooking compartment.

In the table, you can find specifications for poultry, meat

and fish with default values for the weight. If you wish to

prepare heavier poultry, meat or fish, always use the

lower temperature. If roasting several joints, use the

weight of the heaviest piece as a basis for determining

the cooking time. The individual pieces should be

approximately equal in size.

The larger the poultry, meat or fish is, the lower the

cooking temperature and the longer the cooking time.

Turn the poultry, meat and fish after approx. ^ to Z of

the indicated time.

Poultry.

When cooking duck or goose, pierce the skin on the

underside of the wings. This allows the fat to run out.

If using duck breast, score the skin. Do not turn duck

breasts.

Add some liquid to the poultry in the dish. Cover the

base of the ovenware with approx. 1-2 cm of liquid.

When you turn poultry, ensure that the breast side or

the skin side is underneath at first.

Poultry will turn out particularly crispy and brown if you

baste it towards the end of the roasting time with butter,

salted water or orange juice.