Bosch HSG7361B1 - Page 43

How it works en
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28.7 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. low-tem-
perature cooking.
Low-temperature cooking
For all prime cuts which are to be cooked rare or "à
point". When slow cooking at low temperatures, meat
and poultry remain juicy and tender.
Low-temperature cooking poultry or meat
Note:When using the low-temperature cooking type of
heating, you cannot delay the start of the programme
by setting an end time.
Requirement:The cooking compartment is cold.
1.
Use fresh, hygienically perfect meat. Pieces without
bones and without a lot of connective tissue are
most suitable.
2.
Place the cookware onto the wire rack at level 2 in
the cooking compartment.
3.
Preheat the cooking compartment and cookware for
approx. 15minutes.
4.
Sear the meat on all sides on the hob at a very high
heat.
5.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
To ensure that the temperature in the cooking com-
partment remains constant, keep the cooking com-
partment door closed during low-temperature cook-
ing.
Tips for low-temperature cooking
Here you will find tips for achieving good results when
low-temperature cooking food.
Issue Tip
You want to cook a
duck breast at a low
temperature.
¡ Place the cold duck breast
into a pan.
¡ Sear the skin side first.
¡ Cook the duck breast at low
temperature.
¡ After low-temperature cook-
ing, grill the duck breast for
3 to 5minutes until crispy.
You want to serve
your low-temperat-
ure cooked meat as
hot as possible.
¡ Preheat the serving plate.
¡ Make sure that the accom-
panying sauces are very hot
when you serve them.
Recommended settings for low-temperature cooking
Food Accessory/
cookware
Height Searing
time in
mins
Type of
heating
Temperat-
ure in °C
Steam
level
Cooking time
in mins
Duck breast, medium
rare, 300g each
Uncovered
cookware
2 6-8 90
1
- 45-60
Fillet of pork, whole Uncovered
cookware
2 4-6 80
1
- 45-70
Fillet of beef, 1kg Uncovered
cookware
2 4-6 80
1
- 90-120
Veal medallions,
4cm thick
Uncovered
cookware
2 4 80
1
- 30-50
Saddle of lamb,
boned, 200g each
Uncovered
cookware
2 4 80
1
- 30-45
1
Preheat the appliance.
Air Fry
Cook food with Air Fry until crispy and with little fat. Air
Fry is particularly suitable for meals that are normally
fried in oil.
Cooking tips for Air Fry
Observe this information when cooking food with Air
Fry.
¡ Only one level can be used when cooking with Air
Fry.
¡ The Air Fry accessory makes food crispier. If the Air-
Fry accessory is not included with the appliance as
standard, you can obtain the Air-Fry accessory as
an optional accessory.
¡ Do not preheat the oven.
¡ Do not use greaseproof paper. The air must circu-
late in the cooking compartment.
¡ Do not defrost frozen food.
¡ Cover the Air-Fry accessory or the universal pan
evenly with the food. If possible, only distribute the
food on the accessory in a single layer.
¡ Insert the accessory into the cooking compartment
at level 3. If you use the Air Fry accessory, you can
insert an empty universal pan at level 1 to protect
against dirt.
¡ Turn the food halfway through cooking. If you are
cooking larger quantities, turn the food twice.
Tip:Do not season the food until after you have
cooked it. This makes the food crispier.
Breaded vegetables are also suitable for cooking with
Air Fry. To save fat, use a sprayer to spray the coating
with oil. This forms a crispy crust with little fat.