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Place the baking tin on the wire rack and not on the baking tray. Increase the baking time or the temperature. The cake is too dark Check the shelf height. Shorten the baking time or reduce the temperature. The cake is unevenly browned in the Check the shelf height and the temperature. Do not place the baking tin directly in front baking tin of the air outlets in the back wall of the cooking compartment. Check for the correct position of the baking tin on the wire rack. The cake is unevenly browned on the Check the shelf height and the temperature. When baking small items, make sure that baking tray they are the same size and thickness. The cake is too dry Shorten the baking time and increase the temperature slightly. The cake is too moist in the centre Reduce the temperature. Note: Higher temperatures do not mean shorter baking times (cooked on the outside, but not on the inside). Increase the baking time and allow the cake dough to prove longer. Add less liquid to the mixture. The cake collapses when you take it out Add less liquid to the mixture. Increase the baking time or reduce the temperature. of the oven The specified baking time is not correct For small items, check the amount on the baking tray. The items must not be touching each other. Frozen products are not browned evenly If frozen products are unevenly browned when prebaked, then uneven browning is to be after baking expected after baking. Frozen products are not browned, not Remove ice from frozen products before baking them. Do not use heavily frosted frozen crispy or the specified time is not cor- products. rect Roasting : There is a risk of injury if you use roasting dishes that are not heat-resistant! Only use roasting dishes that are marked as being suitable for use in the oven. Do not use shelf height 2 when roasting with 3Hot air. This will adversely affect air circulation and your roasting results will not be as good. Open roasting For open roasting, a roasting dish without a lid is used. Add liquid to the roasting dish if required. During roasting, the liquid in the roasting dish will evaporate. If necessary, carefully add more hot liquid. Turn the roast approximately half to two thirds of the way through the roasting time. Roasting in the universal pan You can purchase the universal pan as an accessory at specialist retailers (see section: Accessories). Juices escape from the roasting meat and are collected in the universal pan. You can use these juices as the basis for a tasty gravy. You can also cook side dishes (e. g. vegetables) at the same time as roasting meat in the universal pan. For smaller joints, you can use a smaller roasting dish instead of the universal pan. Place this directly on the wire rack. Roasting with a lid Roasting dishes with lids are used for this kind of roasting. This method is particularly suitable for pot roasts. Roasting table The roasting time and temperature depend on the size, height, type and quality of the item. As a general rule: the larger the item, the lower the temperature and the longer the roasting time. The information in the table is a guideline, and relates to items cooked without a lid. The values may vary depending on the type and quantity of the meat/ fish and on the roasting dish. You should set the lower of the specified temperatures the first time. This will generally allow more even browning. At the end of the roasting time, switch the oven off and leave the roast to rest for approximately 10 minutes in the cooking compartment with the door closed. The recommended rest time is not included in the given roasting times. The information in the table is for food placed in a cold oven and for meat/ fish taken directly from the refrigerator. 3 Hot air % Top/ bottom heat Item Shelf Tempera- Roasting time in Shelf Tempera- height ture in ° C minutes height ture in ° C Meat loaf (made using 500 g meat) 1 170 180 60 70 2 200 210 Fish, whole (300 g) 1 160 170 30 40 3 180 200 Fish, whole (700 g) 1 160 170 40 50 2 180 200 Pork Fillet, medium-sized (400 g) 1 170 180 30 45 3 200 220 Roast with rind (1.5 kg) 1 160 170 120 150 2 190 210 Joint, marbled, without rind, e. g. neck (1.5 kg) 1 160 170 100 130 2 190 210 Roast, lean (1 kg) 1 170 180 80 100 2 200 220 Smoked pork 1 160 - 180 60 80 2 190 210 Beef Fillet, medium-sized (1 kg) 1 180 190 40 60 2 200 220 Sirloin, medium-sized (1.5 kg) 1 180 190 30 45 2 200 220 Pot roast (1.5 kg)* 1 170 180 120 150 2 200 220 Veal Veal joint/breast (1.5 kg) 1 160 170 90 120 2 180 200 Knuckle 1 160 170 100 130 2 190 210 Poultry ( unstuffed) Chicken, whole (1 kg) 1 170 180 60 70 2 200 220 Duck, whole ( 2 - 3 kg) 1 160 - 170 90 120 2 190 210 Goose, whole (3 - 4 kg) 1 150 160 130 180 2* * 180 200 * Roast pot roasts with a lid on the roasting dish * * Use shelf height 1 for tall items Tips and tricks Crust too thick and/ or roast too dry Check the shelf height. Reduce temperature or roasting time. Crust too thin Increase the temperature or switch on the grill briefly at ...