Bosch Series 4 Manual de instruções - Página 16

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Meat, poultry, fish

Ovenware

You may use any heatresistant ovenware. The universal pan is

suitable for large roasts.

Glass ovenware is the most suitable. Ensure that the lid of the

roasting dish fits well and closes properly.

Add a little more liquid when using enamelled roasting dishes.

With roasting dishes made of stainless steel, browning is not so

intense and the meat may be somewhat less well cooked.

Increase the cooking times.

Information in the tables:

Ovenware without a lid = open

Ovenware with a lid = closed

Always place the ovenware in the centre of the wire rack.

Place hot glass ovenware on a dry mat after cooking. The glass

could crack if placed on a cold or wet surface.

Roasting

Add in a little liquid if the meat is lean. Cover the base of the

ovenware with approx. ½ cm of liquid.

Add liquid generously for pot roasts. Cover the base of the

ovenware with approx. 1 - 2 cm of liquid.

The amount of liquid depends on the type of meat and the

material the ovenware is made of. If preparing meat in an

enamelled roasting dish, it will need a little more liquid than if

cooked in glass ovenware.

Roasting dishes made from stainless steel are not ideal. The

meat cooks more slowly and browns less fully. Use a higher

temperature and/or a longer cooking time.

Meat

Beef

Pot-roasted beef

Fillet of beef, medium

Sirloin, medium

Steaks, 3 cm thick, medium

Veal

Joint of veal

Knuckle of veal

Pork

Joint without rind (e.g. neck)

Joint with rind (e.g. shoulder)

Pork joint, lean

Weight

Accessories and

ovenware

1.0 kg

Covered

1.5 kg

2.0 kg

1.0 kg

Uncovered

1.5 kg

1.0 kg

Uncovered

Wire rack + univer-

sal pan

1.0 kg

Uncovered

1.5 kg

2.0 kg

1.5 kg

Uncovered

1.0 kg

Uncovered

1.5 kg

2.0 kg

1.0 kg

Uncovered

1.5 kg

2.0 kg

1.0 kg

Uncovered

1.5 kg

2.0 kg

Grilling

When grilling, preheat the oven for approx. 3 minutes, before

placing the food into the cooking compartment.

Always grill with the oven door closed.

As far as possible, the pieces of food you are grilling should be

of equal thickness. This will allow them to brown evenly and

remain succulent and juicy.

Turn the food you are grilling after

Do not add salt to steaks until they have been grilled.

Place the food to be grilled directly on the wire rack. If you are

grilling a single piece, the best results are achieved by placing

it in the centre of the wire rack.

The universal pan should also be inserted at level 1. The meat

juices are collected in the pan and the oven is kept cleaner.

When grilling, do not insert the baking tray or universal pan at

level 4 or 5. The high heat distorts it and the cooking

compartment can be damaged when removing it.

The grill element switches on and off continually. This is normal.

The grill setting determines how frequently this will happen.

Meat

Turn pieces of meat halfway through the cooking time.

When the roast is ready, turn off the oven and allow it to rest for

an additional 10 minutes. This allows better distribution of the

meat juices.

After cooking, wrap sirloin in aluminium foil and leave it to rest

for 10 minutes in the oven.

For roast pork with a rind, score the rind in a crossways pattern,

then lay the roast in the dish with the rind at the bottom.

Level

Type of

heating

5+1

(

of the time.

Temperature

Cooking time

in °C, grill set-

in minutes

ting

210-230

100

200-220

120

190-210

140

210-230

200-220

230-250

190-210

110

180-200

130

170-190

150

210-230

140

220-240

120

210-230

150

200-220

170

230-250

130

220-240

160

210-230

180

200-220

120

190-210

140

180-200

160