Bosch CBG635B 3 Series Інструкція з експлуатації - Сторінка 42

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Tested for you in our cooking studio

Dish

Small cakes

Puff pastry

Choux pastry

Biscuits

Piped cookies

Small yeast cakes

Bread & bread rolls

Multigrain bread, 1.5 kg

Flatbread

Bread rolls, sweet, fresh

Bread rolls, fresh

Meat

Joint of pork without rind, e.g. neck, 1.5 kg

Pot-roasted beef, 1.5 kg

Joint of veal, 1.5 kg

Fish

Fish, braised, whole 300 g, e.g. trout

Fish, braised, whole 1.5 kg, e.g. salmon

Fish fillet, plain, braised

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.

Accessories/cookware

Baking tray

Cake tin

Universal pan

Baking tray

Cookware, uncovered

Cookware, covered

Cookware, uncovered

Cookware, covered

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.

Shelf posi-

tion

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

baked goods (biscuits, gingerbread, spiced biscuit).

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.

Type of

Tempera-

Cooking

heating

ture in °C

time in

mins.

150-160

25-35

170-190

25-50

200-220

35-45

140-160

15-30

140-150

25-40

150-160

30-40

200-210

35-45

250-270

15-20

170-190

15-20

180-200

25-35

180-190

120-140

200-220

140-160

170-180

110-130

190-210

25-35

190-210

45-55

190-210

15-35