Bosch CMG633B.1B Instruction Manual page 32

Tested for you in our cooking studio
en
Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear, so that the hot steam
can escape away from you.
If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. A covering at least 2 cm deep should be applied
to the base of the cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
Roasting in combination with a microwave
Certain foodstuffs can be prepared in combination with
a microwave. The cooking time is considerably reduced
by doing so.
As opposed to conventional operation, the cooking time
is based on the total weight when roasting in
combination with a microwave.
If you have quantities other than those indicated in
Tip:
the settings tables, the following basic rule applies:
double the quantity equates to roughly double the
cooking time.
Always use heat-resistant cookware that is suitable for
use in microwaves. Roasting dishes made from metal
or Römertopf dishes are only suitable for roasting
without using the microwave. Observe the notes on
cookware suitable for microwaves.
on page 17
Caution!
If you use an oven bag, do not seal it shut with metal
clips. Use kitchen string. Do not use metal skewers for
roulades. Sparks may form as a result.
Dish
Beef
Slow roast joint
Top side / Top rump
Lamb
Leg (bone-in)
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb
Pork
Roast joint
Loin joint
Belly
Gammon joint
Poultry
Chicken, whole
Chicken, portion, 200-250g each**
Chicken, quarter 450g each**
* Preheat
** Total cooking time; turnover after 1/2 time
32
"Microwave"
Accessories/cookware
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
Recommended setting values
In the table, you can find the ideal heating type for
poultry and meat. Temperature and cooking time
depend on the quantity, composition and temperature
of the food. Different settings ranges are indicated for
this reason. Try using the lower values at first. You can
increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry and meat are
placed into a cold cooking compartment. By doing so,
you can make energy savings of up to 20 per cent. If
you preheat the oven, the indicated cooking times will
be reduced by several minutes.
In the table, you can find specifications for poultry and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx.
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
4D hot air
Circulated air grilling
Shelf po- Type of Tempera-
sition heating ture in °C
1 130-140*
1 160-170*
1 160-170*
1 160-170*
1 170-180*
1 180-190*
1 180-190*
1 170-180*
1 160-170*
1 160-170*
1 170-180*
1 190-200*
1 180-190*
to of the
MW power Cooking time in
in watts mins.
- 40+40
- 30+25
- 30+25
- 25+20
- 25+25
- 25+25
- 35+35
- 30+30
- 30+25
- 30+30
- 25+25
- 35-45
- 40-60