Bosch HBF154BS0 Manual do utilizador - Página 28

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en How it works

WARNING ‒ Risk of scalding!

Very hot steam may escape when the lid is opened

after cooking. Steam may not be visible, depending on

the temperature.

Lift the lid in such a way that the hot steam can es-

▶

cape away from you.

Keep children away from the appliance.

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Notes on roasting and grilling

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.

ATTENTION!

Acidic food may damage the grid

Do not place acidic food, such as fruit or food with

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an acidic marinade directly on the pan support.

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

temperature and the longer the cooking time.

¡ Turn the poultry, meat or fish after approx. 1/2 to

2/3 of the time listed.

¡ Add a little liquid to the poultry in the cookware.

Cover the base of the cookware with approx. 1–

2 cm of liquid.

¡ When you turn poultry, ensure that the breast side

or skin side is underneath to begin with.

¡ 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.

¡ Only add salt to steaks once they have been grilled.

Salt draws water from the meat.

Information for those allergic to nickel

In rare cases, small amounts of nickel may pass into

the food.

Tips for poultry, meat and fish

Observe the instructions when preparing poultry, meat

and fish

Poultry

¡ For duck or goose, pierce the skin on the underside

of the wings. This allows the fat to drain out.

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

duck breasts.

¡ 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.

Meat

¡ Coat lean meat with fat as required, or separate the

pieces.

¡ When roasting, add a little liquid if the meat is lean.

Cover the base of the glass cookware with ap-

prox. 1/2 cm of liquid.

¡ Score the rind crosswise. If you turn the joint when

cooking it, ensure that the rind is underneath to be-

gin with.

¡ When the joint is ready, turn off the oven and allow

it to rest for a further 10 minutes in the cooking

compartment, keeping the door closed. This helps

distribute the meat juices more evenly. Wrap the

joint in aluminium foil if necessary. The resting time

is not included in the specified cooking time.

¡ It is more convenient to roast and braise meat in the

cookware. You can take the joint out of the cooking

compartment more easily in the cookware, and pre-

pare the sauce in the cookware itself.

¡ The quantity of liquid depends on the type of meat,

the material the cookware is made from and on

whether or not a lid is used. If you are cooking meat

in an enamelled or dark-coloured metal roasting

dish, it will need a little more liquid than if cooked in

glass cookware.

¡ The liquid in the cookware evaporates as the meat

roasts. Carefully pour in more hot liquid if required.

¡ The distance between the meat and the lid must be

at least 3 cm. The meat may expand.

¡ To braise the meat, sear it first as required. Add wa-

ter, wine, vinegar or similar for the braising liquid.

The base of the cookware must be covered with 1–

2 cm of liquid.

Fish

¡ You do not need to turn whole fish.

¡ Place the whole fish into the cooking compartment

in swimming position with the dorsal fin facing up-

wards.

¡ Placing half a potato or a small ovenproof container

in the stomach cavity of the fish provides stability.

¡ You can tell when the fish is cooked because the

dorsal fin can be removed easily.

¡ When stewing, add two to three tablespoons of li-

quid and a little lemon juice or vinegar into the

cookware.

Tips for roasting and braising

Use these tips for good results when roasting and

braising.

Topic

Lean meat must not dry

out.

If you want to cook a joint

with rind, proceed as fol-

lows:

Tip

¡ Coat lean meat with fat

or oil as required or

cover it with strips of

bacon.

¡ Score the rind in a

criss-cross pattern.

¡ Roast the joint with the

rind facing down first.