Handleiding Bosch CMG676BS6B (pagina 49 van 56) (Engels)

746199

Verklein

Vergroot

Pagina terug

1/56

Pagina verder

en Tested for you in our cooking studio

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

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

baked goods (biscuits, gingerbread, spiced biscuit).

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.

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.

Note: Delayed-start operation with an end time is not

possible for the slow cooking heating type.

Cookware

Use flat cookware, e.g. a glass/porcelain serving dish.

Place the cookware into the cooking compartment to

preheat it.

Always place the uncovered cookware onto the wire

rack at level 1.

You can find additional information in the tips on slow

cooking attached to the settings table.

Your appliance features the heating type "Slow cook".

Only start operation when the cooking compartment

has fully cooled down. Allow the cooking compartment

to warm up for around 10 minutes with the cookware

inside.

Sear the meat on the hotplate at a very high heat and

for a sufficiently long time on all sides, even on the

ends. Place into the preheated cookware right away.

Place the cookware containing the meat into the

cooking compartment once again and cook slowly.

Recommended setting values

The slow cooking temperature and cooking time are

dependent on the size, thickness and quality of the

meat. Different settings ranges are indicated for this

reason.

Meat

Beef, slow roast joint wire rack 1 .140+150 35+40

Casserole

Diced meat (beef, pork, lamb), 500 g meat cookware, covered 1 .140 100-120

Braising steak cookware, covered 1 .140 65+60

Fish

Fish, braised, whole 300 g, e.g. trout cookware, covered 1 #190-210 25-35

Fish, braised, whole 1,5 kg, e.g. salmon cookware, covered 1 #190-210 45-55

Fish fillet, plain, braised, 100 g cookware, covered 1 #190-210 15-35

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Tempera-

ture in °C

Cooking

time in mins.

Tips for keeping acrylamide to a minimum

General ■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.

Baking With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

Biscuits With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Oven chips 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.

Tested for you in our cooking studio en

Type of heating used: ■. Slow cooking

Tips for slow cooking

Drying

With 4D hot air, you can dry foods with outstanding

results. With this type of preserving, flavourings are

concentrated by the dehydration.

Only use unblemished fruit, vegetables and herbs and

wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and dry it.

If necessary, cut it into equal chunks or thin slices.

Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them. Allow the

blanched vegetables to drain off and distribute them

evenly on the wire rack.

Dry herbs on the stem. Position the herbs evenly and

slightly heaped on the wire rack.

Use the following shelf positions for drying:

■1 wire rack: Level 2

■2 wire racks: Level 3+1

Turn very juicy fruit and vegetables several times. After

drying, remove the dried products from the paper

immediately.

Dish Cookware Shelf posi-

tion

Heating

function

Searing time

in mins

Tempera-

ture in °C

Cooking

time in

mins

Poultry

Duck breast, medium rare, 300 g

each

Cookware, uncovered 1 .6-8 95* 45-60

Chicken breast fillet, 200 g each, well

done

Cookware, uncovered 1 .4 120* 45-60

Turkey breast, boned, 1 kg, well done Cookware, uncovered 1 .6-8 120* 100-130

Pork

Pork tenderloin steak, 5-6 cm thick,

1.5 kg

Cookware, uncovered 1 .6-8 85* 130-180

Fillet of pork, whole Cookware, uncovered 1 .4-6 85* 45-70

Beef

Joint of beef (rump), 6-7 cm thick,

1.5 kg

Cookware, uncovered 1 .6-8 100* 150-190

Fillet of beef, 1 kg Cookware, uncovered 1 .4-6 85* 90-120

Sirloin, 5-6 cm thick Cookware, uncovered 1 .6-8 85* 120-180

Beef medallions/rump steak, 4 cm

thick

Cookware, uncovered 1 .4 85* 40-60

Veal

Joint of veal, 4-5 cm thick, 1.5 kg Cookware, uncovered 1 .6-8 85* 100-130

Joint of veal, 7-10 cm thick, 1.5 kg Cookware, uncovered 1 .6-8 85* 150-210

Fillet of veal, whole, 800 g Cookware, uncovered 1 .4-6 85* 70-120

Veal medallions, 4 cm thick Cookware, uncovered 1 .4 80* 40-60

Lamb

Saddle of lamb, boneless, 200 g each Cookware, uncovered 1 .4 85* 30-45

Leg of lamb, boned, medium, 1 kg,

tied

Cookware, uncovered 1 .6-8 95* 120-180

* Preheat

Slow-cooking duck breast. Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes until

crispy.

The slow-cooked meat is not as hot as

conventionally roasted meat.

So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.

Bosch CMG676BS6B Handleiding

Hulp nodig? Stel uw vraag in het forum

Misbruik melden

Product:

Spelregels forum

Abonneren

Ontvang uw handleiding per email

Stel vragen via chat aan uw handleiding

Uw handleiding is per email verstuurd. Controleer uw email

Er is een email naar u verstuurd om uw inschrijving definitief te maken.

U heeft geen emailadres opgegeven

Uw vraag is op deze pagina toegevoegd

Info