Bosch CBG675B 3 Series - Page 45

Tested for you in our cooking studio. NL
Forms Fry the meat on the hob until very hot and long enough
on all sides, including the ends. Immediately put it in the
preheated mould. Place the tin with the meat back into
the cooking compartment and cook slowly.
Use a flat shape, eg a porcelain or glass serving
plate. Also place the preheating mold in the cooking
compartment.
Always place the open dish at level 1 on the grid.
Additional information can be found under "Tips for
slow cooking", after the setting table.
Recommended setting values
The temperature and time for slow cooking depend on
the size, thickness and quality of the meat. That is why
setting ranges are specified.
Your appliance has the slow cooking type of heating.
Only start operation when the cooking compartment
has completely cooled down. Let the interior space with
the mold heat through for about 10 minutes.
Heating method used:
■ . slow cooking
Dish Forms slide-in
height
confuse
mingsme duration in min.
thode
searing Tempera-
ture in °C
Length of time
in min.
Poultry
Duck breast, rosé, à 300 g
Chicken breast, à 200 g, well done
open shape
open shape
open shape
1
1
1
.
.
.
6-8
4
6-8
95*
120*
120*
45-60
45-60
100-130Turkey fillet, boneless, 1 kg, well-
done
Pork
Roast pork loin, 5-6 cm thick,
1.5kg
open shape 1 . 6-8 85* 130-180
Pork tenderloin, whole open shape 1 . 4-6 85* 45-70
Beef
Roast beef (rump), 6-7 cm
thick, 1.5 kg, well done
open shape 1 . 6-8 100* 150-190
Beef fillet, 1 kg
Roast beef, 5-6 cm thick
open shape
open shape
open shape
1
1
1
.
.
.
4-6
6-8
4
85*
85*
85*
90-120
120-180
40-60Beef medallions/rump steak, 4 cm thick
Veal
Roast veal, 4-5 cm thick,
1.5kg
open shape 1 . 6-8 85* 100-130
Roast veal, 7-10 cm thick,
1.5kg
open shape 1 . 6-8 85* 150-210
Veal fillet, whole, 800 g Veal
medallions, 4 cm thick
open shape
open shape
1
1
.
.
4-6
4
85*
80*
70-120
40-60
Lamb
Lamb saddles, boneless, 200 g open shape
open shape
1
1
.
.
4
6-8
85*
95*
30-45
120-180Leg of lamb without bone, medium,
1 kg tied
* preheating
Tips for slow cooking
Slow cook duck breast. Place the duck breast cold in the pan and fry the skin side first. After slow cooking, grill until
crispy for 3 to 5 minutes.
The slow-cooked meat is not as
hot as meat that has been
roasted in the usual way.
To ensure that the roast does not cool down too quickly, you can warm the plates in advance and serve
the sauces very hot.
45