Bosch HSG636B 1 Series Instruction Manual page 59

Meat can be carved immediately following slow
cooking. No standing time is required. Due to the
special cooking method, the meat looks pink, but is not
raw or undercooked.
Delayed-start operation with an end time is not
Note:
possible for the slow cooking heating type.
Cookware
Use shallow cookware, e.g. a glass/porcelain serving
dish. Place the cookware into the cooking compartment
to preheat it.
Always place the uncovered cookware onto the wire
rack at level 2.
You can find additional information in the tips on slow
cooking attached to the settings table.
Your appliance features the heating type "Slow cook".
Only start operation when the cooking compartment
has fully cooled down. Allow the cooking compartment
to warm up for approx. 15 minutes with the cookware
inside.
Dish
Poultry
Duck breast, 400 g
Chicken breast fillet, 200 g each
Turkey breast, boned, 1 kg
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Fillet of pork, whole
Pork medallions, 4 cm thick
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Beef tenderloin, whole, 1 kg
Sirloin, 5-6 cm thick
Beef medallions/rump steak, 4 cm
thick
Veal
Joint of veal, 4-5 cm thick, 1.5 kg
Joint of veal, 10-15 cm thick, 1.5 kg
Veal fillet, whole, 800 g
Veal medallions, 4 cm thick
Lamb
Saddles of lamb, boneless, 200 g
each
Leg of lamb, boned, medium, 1 kg,
tied
* Preheat
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
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Tested for you in our cooking studio
Sear the meat on the hotplate at a very high heat and
for a sufficiently long time on all sides, even on the
ends. Place into the preheated cookware right away.
Place the cookware containing the meat into the
cooking compartment once again and cook slowly.
Recommended setting values
The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Different settings ranges are indicated for this
reason.
Type of heating used:
. Slow cooking
■
Shelf posi- Type of Searing time
tion heating in mins.
2 6-8
.
2 5-7
.
2 8-10
.
2 8-10
.
2 6-8
.
2 5-7
.
2 8-10
.
2 4-6
.
2 6-8
.
2 5-7
.
2 8-10
.
2 8-10
.
2 5-7
.
2 5-7
.
2 5-7
.
2 6-8
.
en
Tempera- Cooking
ture in °C time in
mins.
90* 45-60
90* 30-60
90* 150-210
80* 210-240
80* 90-120
80* 90-120
80* 210-270
80* 150-210
80* 210-270
80* 30-60
80* 210-240
80* 210-240
80* 120-150
80* 45-90
80* 120-180
80* 180-240
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