Bosch HBG6767 1A Series Instruction Manual

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en Tested for you in our cooking studio48Tips for slow cookingDryingWith 4D hot air, you can dry foods with outstandingresults. With this type of preserving, flavourings areconcentrated by the dehydration.Only use unblemished fruit, vegetables and herbs andwash them thoroughly. Line the wire rack withgreaseproof paper or parchment paper. Drain theexcess water from the fruit and dry it.If necessary, cut it into equal chunks or thin slices.Place unpeeled fruit onto the dish with the slicedsurfaces facing upwards. Ensure that neither fruit normushrooms overlap on the wire rack.Grate vegetables and then blanch them. Allow theblanched vegetables to drain off and distribute themevenly on the wire rack.Dry herbs on the stem. Position the herbs evenly andslightly heaped on the wire rack.Use the following shelf positions for drying:■ 1 wire rack: Level 3■ 2 wire racks: Level 3+1Turn very juicy fruit and vegetables several times. Afterdrying, remove the dried products from the paperimmediately.Recommended setting valuesIn the table, you can find settings for drying variousfoodstuffs. The temperature and cooking time aredependent on the type, moisture, ripeness andthickness of the food to be dried. The longer you leavethe food to be dried, the better it will be preserved. Thethinner the slices are, the quicker the drying processwill be and the more aromatic the dried food willremain. Setting ranges are indicated for this reason.If you wish to dry additional foodstuffs, you should usesimilar foodstuffs in the table as a reference.Type of heating used:■ < 4D hot airBeefJoint of beef (rump), 6-7 cm thick,1.5 kgCookware, uncovered 2 . 8-10 80* 210-270Beef tenderloin, whole, 1 kg Cookware, uncovered 2 . 4-6 80* 150-210Sirloin, 5-6 cm thick Cookware, uncovered 2 . 6-8 80* 210-270Beef medallions/rump steak, 4 cmthickCookware, uncovered 2 . 5-7 80* 30-60VealJoint of veal, 4-5 cm thick, 1.5 kg Cookware, uncovered 2 . 8-10 80* 210-240Joint of veal, 10-15 cm thick, 1.5 kg Cookware, uncovered 2 . 8-10 80* 210-240Veal fillet, whole, 800 g Cookware, uncovered 2 . 5-7 80* 120-150Veal medallions, 4 cm thick Cookware, uncovered 2 . 5-7 80* 45-90LambSaddles of lamb, boneless, 200 g each Cookware, uncovered 2 . 5-7 80* 120-180Leg of lamb, boned, medium, 1 kg, tied Cookware, uncovered 2 . 6-8 80* 180-240Slow-cooking duck breast. Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes untilcrispy.The slow-cooked meat is not as hot asconventionally roasted meat.So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.Dish Cookware Shelf posi-tionType ofheatingSearing timein mins.Tempera-ture in °CCooking timein mins.* PreheatFruit, vegetables and herbs Accessories Type ofheatingTempera-ture in °CCooking time inhoursPomes (apple rings, 3 mm thick, 200 g per wire rack) 1-2 wire racks < 80 5-9Stone fruit (plums) 1-2 wire racks < 80 8-10Root vegetables (carrots), grated, blanched 1-2 wire racks < 80 5-8Sliced mushrooms 1-2 wire racks < 60 6-9Herbs, washed 1-2 wire racks < 60 2-6