Roasting And Broiling - Bosch HBE5451UC Manual De Uso Y Cuidado

Roasting and broiling

Cookware
You may use any heat-resistant cookware. Always place
the cookware in the center of the wire rack. The
enameled baking tray is also suitable for large roasts.
Roasting tips
A lower temperature results in more even browning.
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Depending on the size of the meat, add 2 or 3
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tablespoons of liquid to lean meat and 8 to 10
tablespoons of liquid to pot roasts.
When cooking duck or goose, pierce the skin on the
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underside of the wings to allow the fat to run out.
Poultry will turn out particularly crispy and brown if you
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baste it towards the end of the roasting time with
butter, salted water or orange juice.
Turn pieces of meat halfway through the cooking time.
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When the roast is ready, turn off the oven and allow it
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to rest for an additional 10 minutes. This will allow the
meat juices to distribute themselves better inside the
roast.
When roasting large pieces of meat, you may find that
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the amount of steam and condensation on the oven
door is more than usual. This is a normal occurrence
that has no effect on the oven's performance. Once
roasting is complete, dry the oven door and window
with a cloth.
If you are roasting on the wire rack, insert the
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enameled baking tray into shelf position 1 to collect
the drips of fat.
Roasting tips
How can you tell when the roast is
ready?
The roast is too dark and the crack-
ling is partly burnt.
The roast looks good but the juices
are burnt.
The roast looks good but the juices
are too clear and watery.
Broiling tips
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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 position and temperature.
Next time, use a smaller roasting dish and add more liquid.
Next time, use a larger roasting dish and use less liquid.
As far as possible, the pieces of food you are broiling
should be of equal thickness. They should be at least
1 inch thick. This will allow them to brown evenly and
remain succulent and juicy.
Place the food to be broiled in the center of the wire
rack. Pour a little water into the enameled baking tray
and insert this into the shelf position underneath the
broil element to collect the drips of fat. Never place it
on the cooking compartment floor.
Drizzle some oil over the food to be broiled before you
place it on the wire rack under the broil element.
If the food to be broiled is thin, turn it over halfway
through broiling; if it is thick, turn it over several times
during broiling. Use tongs when turning the food to
avoid piercing it and, in the case of meat, to keep the
meat juices inside the meat.
Dark meats such as lamb and beef brown better and
more quickly than light meats such as pork and veal.
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