Tips For Roasting And Grilling; Preprepared Products; Defrosting; Acrylamide In Foodstuffs - Bosch HKP541120T Gebrauchsanleitung

Tips for roasting and grilling

The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through

Preprepared products

Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
Dish
Chips
Pizza

Defrosting

Take food out of its packaging and place in suitable ovenware
on the wire rack.
Observe the instructions on the packaging.
Frozen food
e.g. cream cakes, buttercream cakes, gateaux with chocolate or
sugar icing, fruit, chicken, sausage and meat, bread and bread
rolls, cakes and other baked items

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
Tips for keeping acrylamide to a minimum when preparing food
General
Baking
Biscuits
Oven chips
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Accessories
Enamelled tray, round
Wire rack
Keep cooking times to a minimum.
■
Cook meals until they are golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
■
With top/bottom heating max. 200 °C.
With top/bottom heating max. 190 °C.
Egg or egg yolk reduces the production of acrylamide.
Spread out a single layer evenly on the baking tray.
The cooking result greatly depends on the quality of the food.
Pre-browning and irregularities can sometimes even be found
on the raw product.
Level Type of
heating
2
%
1
%
The defrosting time depends on the amount and type of food.
Place poultry with the breast side to the plate.
Accesso- Level Type of
ries heating
Wire rack 2
B
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, spiced biscuit).
Temperature Cooking time
in °C in minutes
200-220 30-40
200-220 15-20
Temperature in °C
The temperature selector
remains switched off
25