Bosch NBA5350 0B Series Kullanım Kılavuzu - Sayfa 32

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Tested for you in our cooking studio

The baked item is too dry.

The baked item is too light in colour

overall.

The baked item is too light on top, and

too dark underneath.

The baked item is too dark on top,

and too light underneath.

The baked item is too dark in a tin or

loaf tin.

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.

Set the temperature 10 °C higher and shorten the baking time.

If the shelf position and the accessories are correct, then you should increase the temperature if necessary or

extend the baking time.

Bake the cake one level higher in the oven the next time.

Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking

time.

Place the baking tray in the middle of the accessory, not directly against the back wall.

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.

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

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.