Bosch HSG636B 1 Series - Vegetables, Side Dishes and Eggs

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Vegetables, side dishes and eggs
Here, you can find information on steaming fresh and
frozen vegetables, potatoes, rice, cereals and eggs.
You can also find information on cooking frozen chips,
for example.
Steaming
Only use original accessories. When steaming in the
perforated steam container (size XL), always slide the
universal pan in underneath as well. Dripping liquid is
caught.
Steaming on one level
Use the shelf positions indicated in the settings tables.
Steaming on two levels
Steaming on two levels is very well suited to
simultaneously cooking broccoli and potatoes, for
example. In cases where the cooking times are
different, insert the foodstuff with the shorter cooking
time later.
■ Wire rack and attached steam container (size S),
perforated and/or unperforated: Level 5
■ Perforated steam container (size XL): Level 3
Cookware
If you use cookware, place it onto the wire rack or the
perforated steam container, size XL.
Ovenware must be heat and steam resistant. Cooking
times are increased when using cookware with thick
edges.
Food which would normally be prepared in a water bath
should always be covered with foil.
Cooking time and quantity
Cooking times when steaming are dependent on the
size of the pieces, but not dependent on the total
quantity. If a larger total quantity is used, the heating-up
time is increased and not the cooking time.
Larger pieces require a longer heating-up time and a
longer cooking time. If you are using several pieces
which are the same weight, the heating-up time is
increased, and not the cooking time.
Observe the unit sizes indicated in the settings table.
The cooking time is reduced for smaller pieces and
increased for larger ones. Cooking time is also
influenced by the quality and ripeness of the food. This
means that the setting values indicated are purely
guidelines.
Always distribute the food evenly in the cookware. It will
not cook evenly if the layers are of different depths.
When layering delicate foods in the cooking container,
do not pile them too high. It is better to use two
containers.
Fish, fried, whole 300 g, e.g. trout Universal pan 2 < 170-180 1 15-20
160-170 - 5-10
Fish, steamed, whole 300 g, e.g. trout Steam container 3 S 80-90 - 15-25
Fish, grilled, whole 1.5 kg, e.g.
salmon
Wire rack 2 7 170-190 - 30-40
Fish, steamed, whole 1.5 kg, e.g. cod Steam container 3 S 80-90 - 35-50
Fish fillets
Fish fillet, plain, grilled Wire rack 4 ( 1* - 15-25
Fish fillet, plain, steamed Steam container 3 S 80-100 - 10-16
Fish steaks
Fish steak, 3 cm thick** Wire rack 4 ( 3 - 10-20
Fish, frozen
Fish, whole 300 g, e.g. trout Steam container 3+1 S 80-100 - 20-25
Fish fillet, plain Cookware, covered 2 % 210-230 - 20-30
Fish fillet, au gratin Wire rack 2 7 200-220 - 45-60
Fish fillet, au gratin Cookware, uncovered 2 7 200-220 1 35-45
Fish fingers (turn during cooking) Universal pan 3 % 200-220 - 20-30
Fish dishes
Fish terrine Terrine mould 2 S 70-80 - 45-80
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/grill setting
Steam in-
tensity
Cooking
time in
mins.
* Preheat
** Slide the universal pan in underneath at shelf position 2