Fish - Bosch CSG656R A Series Instruction Manual

Tips for roasting, braising and grilling
The cooking compartment becomes
very dirty.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
The crackling is too thin.
The roast looks good but the juices
are burnt.
The roast looks good but the juices
are too clear and watery.
The meat gets burned during brais-
ing.
Grilled food is too dry.

Fish

Your appliance offers you a range of heating types for
preparing fish. You can find the ideal settings for many
dishes in the settings tables.
The whole fish does not have to be turned. Place the
whole fish into the cooking compartment in swimming
position with the dorsal fin facing upwards. Placing half
a potato or a small oven-proof container in the stomach
cavity of the fish will provide stability.
You can tell when the fish is cooked because the dorsal
fin can be removed easily.
Roasting and grilling on the wire rack
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
When grilling very fatty items, do not slide the
Note:
universal pan in directly under the wire rack, but rather
at level 1.
Pour up to ^ litres of water into the universal pan,
depending on the size and type of the fish. Dripping
liquid is caught. Less steam is generated and the
cooking compartment stays cleaner.
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the fish with a fork, the juices will run out and
it will become dry.
Notes
The grill element switches itself on and off
■
continuously; this is normal. The grill setting
determines how frequently this occurs.
Smoke may be produced when grilling.
■
Prepare your food in an enclosed roasting dish or use the grill tray. You will achieve the best roasting results if
you use the grill tray. The grill tray can be bought later as a special accessory.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Next time, use a smaller roasting dish and add more liquid if necessary.
Next time, use a larger roasting dish and add less liquid if necessary.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
Do not add salt to the meat until after it has been grilled. Salt draws water from the meat. Do not pierce the
food when turning. Use grill tongs.
Tested for you in our cooking studio en
Roasting and stewing 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 fish cooks more slowly and
browns less. Use a higher temperature and/or a longer
cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
Uncovered cookware
To cook a whole fish, it is best to use a deep roasting
tin/dish. Place the tin/dish onto the wire rack. If you do
not have any suitable cookware, use the universal pan.
Covered cookware
When cooking with covered cookware, the cooking
compartment remains considerably cleaner. Ensure that
the lid fits well and closes properly. Place the cookware
onto the wire rack.
When stewing, add two to three tablespoons of liquid
and a little lemon juice or vinegar into the cookware.
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.
Fish can also become crispy in a covered roasting dish.
Here, use a roasting dish with a glass lid and set a
higher temperature.
Steam- assisted roasting
Certain dishes become crispier if cooked using steam,
and do not dry out as much.
Use uncovered cookware. Cookware must be heat- and
steam-resistant.
The fish does not have to be turned.
Use steam-assisted cooking if it is indicated in the
settings table. Some dishes turn out best if they are
cooked in several stages. These are indicated in the
table.
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