Handleiding Bosch HBC 33B550 (pagina 20 van 24) (Engels)

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Tips for roasting and grilling

Slow cooking

Slow cooking, also known as low-temperature cooking, is the

ideal method for cooking tender pieces of meat medium rare or

medium. The meat remains very juicy and turns out as soft as

butter. 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.

Suitable cookware

Use a flat dish, e.g. a porcelain serving plate or a glass roasting

dish without a lid.

Always place the open dish on the wire rack at level 1.

Method

1.Select % Top/bottom heating and set a temperature between

70-90 °C. Preheat the oven and warm up the dish at the

same time.

2.Place a little fat in a pan on a high heat. Sear the meat on all

sides, including the ends, and then place immediately into

the preheated dish.

3.Place the dish with the meat in it back into the oven and slow

cook. A slow-cook temperature of 80 °C is ideal for most

pieces of meat.

Notes

■ Only use fresh, good-quality meat Carefully remove sinews

and fat. Fat develops a strong, distinct taste of its own during

slow cooking.

■ Sear the meat over a very high heat and for a sufficiently long

time on all sides, including the ends.

■ 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 would like gravy with your meat, cook using ovenware

with a lid. Please take 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 must be

maintained for at least 30 minutes.

Table

Any tender cut of poultry, beef, veal, pork and lamb is suited to

slow cooking. The slow cooking times depend on the thickness

and the inside temperature of the meat.

The table does not contain information

for the weight of the joint.

Select the next lowest weight from the instructions and extend the time.

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

is partly burnt.

Check the shelf height and temperature.

The roast looks good but the juices are

burnt.

Next time, use a smaller roasting dish or add more liquid.

The roast looks good but the juices are

too clear and watery.

Next time, use a larger roasting dish and use less liquid.

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.

Meal Weight Level Type of

heating

Temperature

in °C

Searing time

in minutes

Low-temperature

time in hours

Poultry

Turkey breast 1000 g 1

80 6-7 4-5

Duck breast* 300-400 g 1

80 3-5 2-2,5

Beef

Joint of beef (e.g. rump) 6-7 cm thick approx. 1.5

80 6-7 4,5-5,5

Fillet of beef, whole 1.5 kg 1

80 6-7 5-6

Sirloin, 5-6 cm thick 1.5 kg 1

80 6-7 4-5

Beef steaks, 3 cm thick 1

80 5-7 80-110 min.

Veal

Joint of veal 6-7 cm thick (e.g. topside) approx. 1.5

80 6-7 5-6

Fillet of veal approx. 800

80 6-7 3-3,5

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

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