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Reduce temperature or roasting time. Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time. The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase the roasting time. Check the core temperature of the roast using a meat thermometer. Steam in the cooking compartment is The steam dries during the course of the cooking. If there is an excessive volume of condensing on the appliance door steam, you can carefully open the door briefly to dissipate the steam more quickly. Grilling Caution! Material damage due to effect of heat: The temperature generated in the cooking compartment is very high. Keep the appliance door closed when using the grill. Never grill with the appliance door open. For grilling, always use the wire rack and universal pan. Insert the wire rack at the shelf position indicated in the grilling table. To prevent the oven from becoming dirty, insert the universal pan one level lower. Always place the food to be grilled in the centre of the wire rack Note: Always use the universal pan in the standard position (not the other way up). If you are grilling more than one piece of meat, make sure that they are the same sort of meat and that they are of similar thickness and weight. All- round grilling 4 All- round grilling is particularly suitable for grilling poultry and meat so that it is crispy all round ( e.g. roast pork with crackling) . Turn the items after half to two- thirds of the grilling time. Pierce duck and goose skin under the wings and legs to allow the fat to escape. Depending on the food you are cooking, the cooking compartment may become more than usually dirty when you cook food on the wire rack using all- round grilling. You should therefore clean the cooking compartment after every use so that the dirt does not burn on. The information in the table is a guideline, and applies to the enamelled universal pan with wire rack. The values may vary depending on the type and amount of food to be grilled. You should set the lower of the specified temperatures the first time. This will generally allow more even browning. At the end of the cooking time, switch the grill off and leave the food to stand for approximately 10 minutes in the cooking compartment with the door closed. The recommended rest time is not included in the grilling times specified. The values are for food placed in a cold oven and for meat taken directly from the refrigerator. Grilled food Shelf position Temperature in° C Grilling time in minutes Sirloin, medium 2 220 - 240 40 - 50 Leg of lamb, boned, medium 2 170 - 190 120 - 150 Pork Joint of pork with rind 2 170 - 190 140 - 160 Pork knuckle 2 180 - 200 120 - 150 Poultry ( not stuffed) Chicken halves, 1 - 2 halves 2 210 - 230 40 - 50 Chicken, whole, 1 - 2 chickens 2 200 - 220 60 - 80 Duck, whole, 2 - 3 kg 2 180 - 200 90 - 120 Goose, whole, 3 - 4 kg 2 150 - 170 130 - 160 Radiant grilling For grilling large quantities of flat items, use the + full-surface grill. For grilling small quantities of flat items, use the ( centre-area grill. Place the food to be grilled in the centre of the wire rack. You will save energy by using the centre-area grill. Brush the items to be grilled with a little oil according to taste. Turn the grilling items half to two- thirds of the way through the grilling time. The details given in the table are guidelines. The values may vary depending on the type and amount of items to be grilled. They apply to meat placed into a cold oven straight from the refrigerator. Grilled food Shelf posi- Tempera- Grilling time Notes tion ture in ° C in minutes Sausages Vegetables 4 4 250 270 10 - 14 15 - 20 Lightly score skins Toast with topping 3 220 10 - 15 The shelf position should be adapted to the height of the topping Pork Fillet steaks, medium-sized (3 cm thick) 4 270 12 - 15 Steak, well-done (2 cm thick) 4 270 15 - 20 Beef Fillet steaks (3 - 4 cm thick) 4 270 15 - 20 Grilling times can be increased or reduced, depending on how well cooked the food should be Tournedos 4 270 12 - 15 Lamb Fillets 4 270 8 - 12 Grilling times can be increased or reduced, depend- Chops 4 270 10 - 15 ing on how well cooked the food should be Poultry Chicken legs 3 250 25 - 30 Pricking the skin can prevent blistering during grilling Small chicken portions 3 250 25 - 30 Fish Steaks Chops Whole fish 4 4 3 220 220 220 15 - 20 15 - 20 20 - 25 The pieces should be of equal thickness Defrost In this section, you can find out how to defrost with 3 Hot air or A Defrost. Defrosting with hot air Use the 3 Hot air operating mode to defrost and cook frozen products. Please note the following points here: ¦ Frozen products that have been defrosted (meat in particular) require shorter cooking times than fresh products ¦ The cooking time for frozen meat increases by the defrosting time ¦ Always defrost frozen poultry before cooking so that you can remove the giblets ¦ Cook frozen fish a...