Bosch MHS113B 0B Series Руководство по эксплуатации - Страница 26

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Tested for you in our cooking studio

The baked item is too dark in colour

overall.

The baked item is unevenly browned. Select a slightly lower temperature.

You were baking on several levels.

The items on the top baking tray are

darker than those on the lower baking

tray.

The baked item looks good, but is not

cooked properly in the middle.

The baked item cannot be turned out

of the dish when it is turned upside

down.

Roasting, braising and grilling

Here, you will find information on roasting, braising and

grilling poultry, meat and fish. The settings tables list the

optimal settings for a wide range of dishes.

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.

Meat

Baste lean meat with fat as required or cover it with

strips of bacon. Score the rind crosswise. If you turn the

joint when cooking it, ensure that the rind is underneath

to begin 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 recommended resting

time is not included in the indicated cooking time.

Fish

Whole fish does not need to be turned.Place the whole

fish into the cooking compartment in its swimming

position, with the dorsal fin at the top. Placing half a

potato or a small oven-proof container in the stomach

cavity of the fish will keep it upright.

You can tell when the fish is cooked because the dorsal

fin can be removed easily.

Roasting and braising on the wire rack

On the wire rack, poultry and meat will become very

crispy on all sides.Roasting on the wire rack works

Select a lower temperature next time and extend the baking time if necessary.

Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.

Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment back

wall.

When baking small items, you should use similar sizes and thicknesses wherever possible.

Always select hot air when baking on several levels. Baked items that are placed into the oven on trays or in

baking tins at the same time will not necessarily be ready at the same time.

Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For baked items with a

moist topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the topping on top.

Allow the baked item to cool down for 5 to 10 minutes after baking. If it still sticks, carefully loosen it around

the edges again using a knife. Turn the baked item upside down again and cover it several times with a cold,

wet cloth. Next time, grease the baking tin and sprinkle with breadcrumbs.

particularly well for large poultry or for multiple pieces at

the same time.

Add up to 1/2 litre of water to the universal pan,

depending on the size and type of meat. Any dripping

fat and meat juices will be caught. You can make a

sauce from these juices. This will also result in less

smoke being produced and keep the cooking

compartment cleaner.

Slide the universal pan into the oven at the indicated

shelf position with the wire rack on top. Ensure that the

wire rack is correctly positioned on the universal pan.

Roasting and braising in cookware

Warning – Risk of injury from shattering glass!

Place hot glass cookware on a dry mat after cooking.

The glass may crack if placed on a cold or wet surface.

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.

It is more convenient to roast and braise meat in

cookware. You can take the joint out of the cooking

compartment more easily in the cookware, and prepare

the sauce in the cookware itself.

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

Check whether the cookware fits in the cooking

compartment.

It is best to use glass cookware. Place hot glass

cookware onto a dry mat after cooking. The glass may

crack if placed on a cold or wet surface.

When roasting poultry and other meat, add a little liquid.

The liquid in the cookware evaporates as the meat

roasts. Carefully pour in more liquid if required.

Shiny roasting dishes made from stainless steel or

aluminium reflect heat like a mirror and are therefore

not particularly suitable. The meat cooks more slowly

and does not brown so well. Use a higher temperature

and/or a longer cooking time.