Handleiding Bosch HSC140P51 (pagina 9 van 32) (Nederlands, Duits, Engels, Frans, Italiaans, Spaans)

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Keeping food warm

Do not place hot saucepans or pans on the glass surface of the

warming drawer immediately after removing them from the hot

hob. This could damage the glass surface.

Do not fill the ovenware to such an extent that food spills over.

Cover the food with a heat-resistant lid or aluminium foil.

It is recommended that you do not keep food warm for longer

than an hour.

Suitable foods: The appliance is suitable for keeping meat,

poultry, fish, sauces, vegetables, side dishes and soups warm.

Method

1. Place the ovenware in the drawer.

2. Set the function selector to setting 3 and preheat the

appliance for 10 minutes.

3. Add the food to the preheated ovenware.

4. Close the drawer again.

The "power on" indicator light lights up. The appliance heats

up.

Switching off

Switch off the function selector. Remove the food from the

drawer using oven gloves or an oven cloth.

Uses

The table shows various uses for the warming drawer. Set the function selector to the desired setting. Preheat the ovenware as

indicated in the table.

Slow cooking

Slow cooking is the ideal cooking method for all tender pieces

of meat which are to be cooked rare or very rare. The meat

remains very juicy and turns out as soft as butter. Advantage:

this gives you flexibility when planning meals, since the cooking

times for slow cooking are generally longer. Slow-cooked meat

can be kept warm easily.

Suitable ovenware: Use ovenware made out of glass,

porcelain or ceramic and with a lid, e.g. a glass roasting dish.

Method

1. Preheat the warming drawer containing the ovenware at

setting 4.

2. Rapidly heat a little fat in a pan. Sear the meat over a high

heat and then place it directly in the warmed ovenware. Place

the lid on top.

3. Put the ovenware with the meat back in the warning drawer

and complete the cooking. Set the function selector to

setting 3.

Notes on slow cooking

Only use high-quality, fresh meat for this. Carefully remove

sinews and fat. Fat develops a strong, distinct taste during slow

cooking.

The meat should not be turned even if it is a large joint.

You can cut the meat immediately after slow cooking. It is not

necessary to leave the meat to stand.

This particular cooking method always leaves the inside of the

meat medium rare. However, this does not mean that it is raw

or not properly cooked.

Meat that has been slow-cooked is not as hot as meat that has

been cooked conventionally. Serve the sauce very hot. Place

the plates in the warming drawer for the last 20-30 minutes.

Turn the oven back to setting 2 after slow cooking in order to

keep the slow-cooked meat warm. You can keep small pieces

of meat warm for up to 45 minutes, and large pieces for up to

two hours.

Level Food / ovenware Note

1 Delicate deep-frozen food e.g. cream cakes, butter, sau-

sages, cheese

Defrost

1 Leaving yeast dough to rise Cover

2 Deep-frozen food e.g. meat, cakes, bread Defrost

2 Keeping eggs warm e.g. hard-boiled eggs, scrambled eggs Preheat ovenware, cover food

2 Keeping bread warm e.g. toast, bread rolls Preheat ovenware, cover food

2 Preheating drinks containers e.g. espresso cups

2 Delicate food e.g. slow-cooked meat Cover ovenware

3 Keeping food warm Preheat ovenware, cover food

3 Keeping drinks warm Preheat ovenware, cover drinks

3 Warming flat dough-based foods e.g. pancakes, wraps,

tacos

Preheat ovenware, cover food

3 Warming dry cakes e.g. crumble cakes, muffins Preheat ovenware, cover food

3 Melting cooking chocolate or chocolate coating Preheat ovenware, break up food into small pieces

3 Dissolving gelatine Open, approximately 20 minutes

4 Preheating ovenware Not suitable for drinks containers

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