Handleiding Bosch CPA565GS0B (pagina 42 van 48) (Engels)

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en Tested for you in our cooking studio

Place the food to be grilled on the wire rack. Place the

glass tray underneath the wire rack to collect any

dripping fat.

Try to use pieces of food of a similar thickness and

weight. This will allow them to brown evenly and remain

succulent and juicy. Place the food to be grilled directly

onto the wire rack.

Use tongs to turn the pieces of food you are grilling. If

you pierce the meat with a fork, the juices will run out

and it will become dry.

Do not add salt to the meat until it has been grilled. Salt

draws water from the meat.

Notes

■The grill elements continuously switch on and off;

this is normal. The grill setting determines how

frequently this occurs.

■Smoke may be produced when grilling.

Recommended settings

The settings are based on the assumption that

unstuffed, chilled, ready-to-roast poultry, meat or fish is

placed into a cold cooking compartment.

The table lists specifications for poultry, meat and fish

with default values for the weight. If you wish to prepare

heavier poultry, meat or fish, always use the lower

temperature. If cooking more than one piece, use the

weight of the heaviest piece as a basis for determining

the cooking time. The individual pieces should be

approximately the same size.

The larger the poultry, meat or fish, the lower the

cooking temperature and the longer the cooking time.

Turn poultry, meat and fish if specified in the settings

table.

Poultry

When cooking duck or goose, pierce the skin on the

underside of the wings. This allows the fat to run out.

If using duck breast, score the skin. Do not turn duck

breasts.

When you turn poultry, ensure that the breast side or

the skin side is underneath at first.

Meat

Baste lean meat with fat as required or cover it with

strips of bacon.

When roasting, add a little liquid if the meat is lean. This

liquid should just about cover the bottom of the glass

cookware.

Score the rind crosswise.

When the joint is ready, turn off the oven and allow it to

rest for a further 10minutes in the cooking

compartment, keeping the door closed. This helps

distribute the meat juices more evenly. Wrap the joint in

aluminium foil if necessary. The recommended resting

time is not included in the indicated cooking time.

It is more convenient to roast and braise meat in

cookware. You can take the joint out of the cooking

compartment more easily in the cookware, and prepare

the sauce in the cookware itself.

The quantity of liquid depends on the type of meat, the

material the cookware is made from and on whether or

not a lid is used. If preparing meat in an enamelled or

dark metal roasting dish, it will need a little more liquid

than if cooked in glass cookware.

The liquid in the cookware evaporates when roasting.

Carefully pour in more liquid if required.

The distance between the meat and the lid should be at

least 3 cm. The meat may rise.

If necessary, braise the meat first by searing it. Add

water, wine, vinegar or a similar liquid to the braising

liquid. Cover the bottom of the cookware with approx. 1-

2cm of liquid.

Fish

Whole fish does not need to be turned. You can tell

when the fish is cooked because the dorsal fin can be

removed easily.

If you would like to cook fish on the wire rack, coat the

wire rack with a little oil beforehand as this will make it

easier to remove the fish later.

Poultry

Dish Cookware Shelf po-

sition

Heating

function

Tempera-

ture

Grill set-

ting

Microwave

setting

Steam

setting

Cooking

time

in min

Notes

Chicken, whole,

1.3 kg (boil)

Cookware,

covered

0!- - 600 - 25-35 Turn halfway

through.

Chicken, whole,

1.3 kg (roast)

Cookware,

uncovered

04+"+!190 - 360 3 40-45 Place with the

breast side up. Do

not turn. Leave to

stand for

5 minutes.

Chicken portions,

e.g. chicken quar-

ters, 800 g

Cookware,

uncovered

04+!190 - 180 - 20-35 Pierce the skin.

Place with the skin

side up. Do not

turn.

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