Handleiding Bosch HNG6764W6 (pagina 61 van 80) (Engels)

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Tested for you in our cooking studio en

Fish

Your appliance offers you a range of heating types for

preparing fish. You can find the ideal settings for many

dishes in the settings tables.

The whole fish does not have to be turned. Place the

whole fish into the cooking compartment in swimming

position with the dorsal fin facing upwards. Placing half

a potato or a small oven-proof container in the stomach

cavity of the fish will provide stability.

You can tell when the fish is cooked because the dorsal

fin can be removed easily.

Roasting and grilling on the wire rack

Slide the wire rack in at the indicated shelf position with

the imprint "Microwave" facing the appliance door and

the outer rail facing downwards. In addition, slide the

universal pan in at the shelf position underneath with

the slanted edge facing the appliance door.

Note: In the case of very fatty grilled food, do not slide

the universal pan in directly underneath the wire rack,

but rather at shelf position 2.

Pour up to ^ litres of water into the universal pan,

depending on the size and type of the fish. Any dripping

liquid will be caught. Less smoke is generated and the

cooking compartment stays cleaner.

Keep the appliance door closed when using the grill.

Never grill with the appliance door open.

When grilling, try wherever possible to use pieces of

food which are 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 fish with a fork, the juices will run out and

it will become dry.

Notes

■ The grill element switches itself on and off

continuously; this is normal. The grill setting

determines how frequently this occurs.

■ Smoke may be produced when grilling.

Roasting and stewing in cookware

Only use cookware which is suitable for use in an oven.

Check whether the cookware fits in the cooking

compartment.

Glass cookware is most suitable. Place hot glass

cookware onto a dry mat after cooking. If the surface is

damp or cold, the glass may crack.

Shiny roasting dishes made from stainless steel or

aluminium reflect heat like a mirror and are therefore

not particularly suitable. The fish cooks more slowly and

browns less. Use a higher temperature and/or a longer

cooking time.

Observe the manufacturer's instructions for your

roasting cookware.

Uncovered cookware

To cook a whole fish, it is best to use a deep roasting

tin/dish. Place the tin/dish onto the wire rack. If you do

not have any suitable cookware, use the universal pan.

Covered cookware

When cooking with covered cookware, the cooking

compartment remains considerably cleaner. Ensure that

the lid fits well and closes properly. Place the cookware

onto the wire rack.

When stewing, add two to three tablespoons of liquid

and a little lemon juice or vinegar into the cookware.

Very hot steam may escape when opening the lid after

cooking. Lift the lid at the rear, so that the hot steam

can escape away from you.

Fish can also become crispy in a covered roasting dish.

Here, use a roasting dish with a glass lid and set a

higher temperature.

Steaming fish in the microwave

You can also steam fish in the microwave.

To do so, use enclosed cookware that is suitable for

microwave use or use a plate or microwave film to

cover the dish. Observe the notes on cookware suitable

for microwaves. ~ "Microwave" on page 24

This will help retain the flavour and means you can use

salt and seasonings sparingly. If cooking fish whole,

add one to three tablespoons of water or lemon juice.

After cooking, leave the fish to rest for another 2-3

minutes to compensate for the temperature difference.

Take ready-to-eat meals out of the packaging. You can

cook more quickly and evenly using cookware which is

suitable for use in microwaves.

Steam- assisted roasting

Certain dishes become crispier if cooked using steam,

and do not dry out as much.

Use uncovered cookware. Cookware must be heat- and

steam-resistant.

The fish does not have to be turned.

Use steam-assisted cooking if it is indicated in the

settings table. Some dishes turn out best if they are

cooked in several stages. These are indicated in the

table.

The roast looks good but the juices

are burnt.

Next time, use a smaller roasting dish and add more liquid if necessary.

The roast looks good but the juices

are too clear and watery.

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

The meat gets burned during brais-

ing.

The roasting dish and lid must fit together well and close properly.

Reduce the temperature and add more liquid when braising if necessary.

The roast is not well-done enough. Carve the roast. Prepare the sauce in the roasting dish and add the sliced roast meat to the sauce. Finish

cooking the meat using the microwave only.

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