Handleiding Bosch hbc 53 r 550 (pagina 21 van 28) (Engels)

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Fish

If you are grilling directly on the wire rack, the universal pan

should also be inserted at level 1. The liquid will be caught and

the oven remains cleaner.

Turn the pieces of fish after

Z of the grilling time.

There is no need to turn a whole fish. Place the whole fish in the

oven in its swimming position with its dorsal fin facing upwards.

Placing a scored potato or a small oven-proof container in the

stomach cavity of the fish will provide stability.

For fish fillets, add a few tablespoons of liquid to braise.

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.

Fish Weight Accessories

and cookware

Level Type of

heating

Temperature in °C,

grill setting

Cooking time

in minutes

Fish, whole approx. 300 g each Wire rack 2

(

2 20-25

1.0 kg Wire rack 1

200-220 45-55

1.5 kg Wire rack 1

180-200 60-70

Fish steak, 3 cm thick Wire rack 2

(

2 20-25

Fish fillet Covered 1

210-230 25-30

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.

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