Bosch Appliances HBA36B6.0W Tips for roasting and grilling, Slow cooking, Suitable ovenware

Fish

Turn the pieces of fish after Z of the time.

Whole fish does not have to be turned. Place the whole fish in the oven in its swimming position with its dorsal fin facing

upwards. Placing half a potato or a small ovenproof container in the stomach cavity of the fish will make it more stable.

For fish fillet, add a few tablespoons of liquid to provide steam.

Fish	Weight	Accessories and	Level	Type of	Temperature	Cooking time
		ovenware		heating	in °C, grill set-	in minutes
					ting
Fish, whole	300 g each	wire rack	2	(	2	20-25
	(approx.)
	1.0 kg	wire rack	2	4	200-220	45-55
	1.5 kg	wire rack	2	4	190-210	60-70
	2.0 kg	covered	2	%	190-210	70-80
Fish steak, 3 cm thick		wire rack	3	(	2	20-25
Fish fillet		covered	2	%	210-230	25-30

Tips for roasting and grilling

The table does not contain information	Select the next lowest weight from the instructions and extend the time.
for the weight of the joint.
How to tell when the roast is ready.	Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.
	Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
	pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling	Check the shelf height and temperature.
is partly burnt.
The roast looks good but the juices are	Next time, use a smaller roasting dish or add more liquid.
burnt.
The roast looks good but the juices are	Next time, use a larger roasting dish and use less liquid.
too clear and watery.

Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through the steam outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent units.

Slow cooking

Slow cooking, also known as low-temperature cooking, is the ideal cooking method for tender pieces of meat that are to be cooked medium rare or à point. Meat remains very 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.

Notes

■Only use fresh, good-quality meat. Carefully remove sinews and fat from around the edge. Fat develops a strong, distinct taste during slow cooking.

■Larger pieces of meat do not need to be turned.

■Meat can be carved immediately following slow cooking. No standing time is required.

■Due to the special cooking method, the meat looks pink, i.e. medium rare. This does not mean, however, that it is raw or not well done enough.

■If you want to make gravy, cook the meat in ovenware with a lid. Please note that the cooking times will be reduced.

■In order to check whether the meat is cooked, use a meat thermometer. A core temperature of 60 °C should be maintained for at least 30 minutes.

Suitable ovenware

Use shallow ovenware, e.g. a porcelain serving plate or an glass roasting dish without the lid.

Always place the uncovered ovenware on the wire rack at level 2.

Making settings

1.Select % Top/bottom heating and set a temperature between 70 and 90 °C.

Preheat the oven, placing the ovenware inside it to warm.

2.Rapidly heat a little fat in a pan. Sear the meat on all sides, even on the ends, and place immediately on the preheated ovenware.

3.Put the ovenware containing the meat back in the oven and slow cook. A slow-cook temperature of 80 °C is ideal for most pieces of meat.

Table

All tender joints of poultry, beef, veal, pork and lamb are suitable for slow cooking. The slow cooking times depend on the thickness and the core temperature of the meat.

Dish	Weight	Level	Type of	Temperature	Searing time	Slow cooking
			heating	in °C	in minutes	time in hours
Poultry
Turkey breast	1000 g	2	%	80	6-7	4-5
Duck breast*	300-400 g	2	%	80	3-5	2-2½

* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.

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