Poultry - Bosch CSG656R A Series Instruction Manual

Cooking times cannot be reduced by using
Note:
higher temperatures. Bakes or soufflés would only be
cooked on the outside, but would be raw in the middle.
The setting values apply to dishes 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.
If you wish to follow one of your own recipes when
cooking, you can use similar dishes in the table as a
reference.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to
20 per cent.
Dish
Bake, savoury, cooked ingredients
Bake, savoury, cooked ingredients
Bake, sweet
Lasagne, fresh, 1 kg
Lasagne, fresh, 1 kg
Lasagne, frozen, 400 g
Lasagne, frozen, 400 g
Potato gratin, raw ingredients, 4 cm
deep
Potato gratin, raw ingredients, 4 cm
deep
Soufflé
Soufflé
Soufflé
* Preheat

Poultry

Your appliance offers you a range of heating types for
preparing poultry. You can find the ideal settings for
certain dishes in the settings tables.
Roasting on the wire rack
Roasting on the wire rack is particularly well suited for
larger poultry or for multiple pieces at the same time.
Slide the universal pan into the oven at the indicated
shelf position with the wire rack attached. Ensure that
the wire rack is correctly positioned on the universal
pan. ~ "Accessories" on page 12
Depending on the size and type of the poultry, pour up
to ^ litres of water into the universal pan. Any dripping
fat will be caught. You can make a sauce from these
juices. This will also result in less smoke and ensure
that the cooking compartment stays cleaner.
Accessories/cookware
Ovenproof dish
Ovenproof dish
Ovenproof dish
Ovenproof dish
Ovenproof dish
Universal pan
Cookware, uncovered
Ovenproof dish
Ovenproof dish
Ovenproof dish
Ovenproof dish
Individual moulds
Tested for you in our cooking studio en
Types of heating used:
< 4D hot air
■
% Top/bottom heating
■
7 Circulated air grilling
■
$ Pizza setting
■
S Steaming
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf posi- Type of
tion heating
1
%
1
7
1
%
1
<
1
<
1
$
1
<
1
$
1
7
1
<
1
<
1
S
Roasting in cookware
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The poultry cooks slower and
does not brown so well. Use a higher temperature
and/or a longer cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
Uncovered cookware
It is best to use a deep roasting tin/dish for roasting
poultry. Place the tin/dish onto the wire rack. If you do
not have any suitable cookware, use the universal pan.
Tempera- Steam in- Cooking
ture in °C tensity time in
mins.
200-220 - 35-55
150-170 2 40-45
170-190 - 45-60
160-180 - 50-60
170-180 2 35-45
190-210 - 30-40
180-190 2 40-50
170-180 - 50-60
160-170 2 50-60
160-170* - 40-50
170-180 2 30-40
100 - 40-45
47