Tips For Slow Cooking; Test Dishes; Baking - Bosch HBC86P753W Instruction Manual

Slow cooking Level Type of
Lamb
Lamb fillet 1

Test dishes

The quality and function of microwave combination appliances
are tested by testing institutes using the following dishes.
Defrosting with the microwave
Dish Microwave power setting in watts, cooking
time in minutes
Meat 180 W, 5 mins + 90 W, 10-15 mins
Microwave cooking
Dish Microwave power setting in watts, cooking
time in minutes
Custard 360 W, 10 mins + 180 W, 20-25 mins
Sponge 600 W, 8-10 mins
Meat loaf 600 W, 20-25 mins
4 Hot air grilling
■
Combined microwave cooking
Dish Microwave power setting in
watts, cooking time in min-
utes
Potato gratin 600 W, 20-25 mins
Cake 180 W, 15-20 mins
Chicken* 360 W, 30-35 mins
* Slide the wire rack in at level 2 and the universal pan in at level 1.

Baking

Notes
The values in the table apply to food placed in a cold oven.
■
Apple pie: place the dark springform cake tins diagonally
■
alongside one another.
Viennese whirls
Small cakes
Small cakes
* When baking on two levels, always slide in the enamel baking tray above the universal pan.
** Enamel baking trays can be obtained as an optional accessory from specialist retailers.
Tempera- Cooking time
heating ture °C in minutes
80 40-70
.
Type of
heating
4
%
4
Ovenware
Universal pan
Universal pan
Universal pan* +
Enamel baking tray**
Universal pan
Universal pan
Universal pan* +
Enamel baking tray**

Tips for slow cooking

Slow-cooked meat is not
as hot as conventionally
roasted meat.
If you wish to keep slow-
cooked meat warm.
According to the standards EN 60705, IEC 60705/DIN 44547
and EN 60350 (2009)
Note
Place 22 cm Pyrex dish on the wire rack at level 1. After
approx. 10 minutes, remove the defrosted meat.
Note
Place Pyrex dish on the wire rack at level 1.
Place 22 cm Pyrex dish on the wire rack at level 1.
Place Pyrex dish on the wire rack at level 1.
% Top/bottom heating
■
Temperature °C
170-190
180-200
200-220
Top/bottom heating
%
■
Hot air
3
■
: 3D hot air
■
& Intensive heat
■
Level Type of heat-
ing
2
%
2
3
1
:
3
2
%
2
3
1
:
3
So that the roasted meat does not
cool too fast, warm the plates and
serve the gravy very hot.
After slow cooking, turn the temper-
ature down to 70 °C. Small pieces
of meat can be kept warm for up to
45 minutes, larger pieces for up to
2 hours.
Note
Place 22 cm Pyrex dish on the wire rack at
level 1.
Place 22 cm pyrex dish on the wire rack at
level 1.
Turn after 15 minutes.
Temperature °C Baking time in min-
utes
160-180 20-30
150-170 20-30
140-150 30-40
160-180 25-35
140-160 25-35
150-170 35-45
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