Bosch CBG675B 1B Series Kullanım Kılavuzu - Sayfa 39

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Bosch CBG675B 1B Series Kullanım Kılavuzu

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

Tips for keeping acrylamide to a minimum

General

Baking

Biscuits

Oven chips

Slow cook

Slow cooking is a technique for cooking food over a

long period at low temperatures. For this reason, it is

also called "low-temperature cooking".

Slow cooking is ideal for all prime cuts (e.g. tender

portions of beef, veal, pork, lamb or poultry) which are

to be cooked "à point". The meat will remain succulent

and tender.

The benefit of this cooking method is that it allows lots

of scope for menu planning because slow-cooked meat

is easy to keep warm. You do not have to turn the meat

when cooking. Keep the appliance door closed in order

to maintain an even cooking climate.

Only use fresh, clean and hygienic meat without bones.

Carefully remove sinews and fat from around the edge.

Fat develops a strong, distinct flavour during slow

cooking. You can also use seasoned or marinated

meat. Do not use defrosted meat.

Meat can be carved immediately following slow

cooking. No standing time is required. Due to the

special cooking method, the meat looks pink, but is not

raw or undercooked.

Delayed-start operation with an end time is not

Note:

possible for the slow cooking heating type.

Dish

Poultry

Duck breast, 400 g

Chicken breast fillet, 200 g each

Turkey breast, boned, 1 kg

Pork

Pork tenderloin steak, 5-6 cm thick,

1.5 kg

Fillet of pork, whole

Pork medallions, 4 cm thick

* Preheat

Keep cooking times as short as possible.

■

Cook food until it is golden brown, but not too dark.

■

Large, thick pieces of food contain less acrylamide.

■

With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that

the chips do not dry out.

Cookware

Cookware, uncovered

Tested for you in our cooking studio en

crisps, chips, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

Cookware

Use flat cookware, e.g. a glass/porcelain serving dish.

Place the cookware into the cooking compartment to

preheat it.

Always place the uncovered cookware onto the wire

rack at level 1.

You can find additional information in the tips on slow

cooking attached to the settings table.

Your appliance features the heating type "Slow cook".

Only start operation when the cooking compartment

has fully cooled down. Allow the cooking compartment

to warm up for around 10 minutes with the cookware

inside.

Sear the meat on the hotplate at a very high heat and

for a sufficiently long time on all sides, even on the

ends. Place into the preheated cookware right away.

Place the cookware containing the meat into the

cooking compartment once again and cook slowly.

Recommended setting values

The slow cooking temperature and cooking time are

dependent on the size, thickness and quality of the

meat. Different settings ranges are indicated for this

reason.

Type of heating used:

. Slow cooking

■

Shelf

Type of

Searing time

position

heating

in mins.

6-8

5-7

8-10

6-8

5-7

Tempera-

Cooking

ture in °C

time in

mins.

90*

45-60

90*

45-60

90*

120-150

85*

210-240

85*

60-90

85*

90-120