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Bosch CMA485GS0 Manual

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How it works en
29
Issue Tip
The cake will not come
out of the tin when turned
upside down.
¡ Allow the cake too
cool for 5–10minutes
after baking.
¡ Use a knife to carefully
loosen the edge of the
cake.
¡ Turn the cake tin up-
side down again and
cover it several times
with a cold, wet cloth.
¡ Next time you bake,
grease the baking tin
and sprinkle it with
breadcrumbs.
Sparks are generated
between the tin and the
wire rack.
¡ Check that the tin is
clean on the outside.
¡ Change the position of
the tin in the cooking
compartment.
¡ Continue baking
without the microwave
and increase the bak-
ing time.
16.5 Roasting and grilling
Recommended settings for roasting and grilling
The temperature and roasting time depend on the type
and amount of food being cooked. This is why ranges
are given in the tables. Begin with the lower value and,
if necessary, use a higher setting the next time.
Roasting in cookware
If you prepare dishes in cookware, you can remove
them from the cooking compartment more easily and
serve them directly in the cookware. When preparing
food in cookware with a lid, the cooking compartment
remains cleaner.
General information about roasting in cookware
¡ Use heat-resistant, microwave-safe cookware.
¡ Metal roasting dishes are not suitable for roasting
with microwaves.
¡ Place the cookware onto the wire rack.
¡ Check in advance whether the cookware fits in the
cooking compartment.
¡ Glass cookware is best.
Place hot glass ovenware on a dry mat after cook-
ing. The glass may crack if placed on a cold or wet
surface.
¡ The cookware can become very hot. Use oven
gloves to take the cookware out of the oven.
¡ Follow the manufacturer's instructions for your roast-
ing dishes.
Cookware without lid
Use a deep roasting dish.
Cookware with lid
¡ Use a suitable lid that seals well.
¡ When roasting meat, there should be at least 3 cm
between the food and the lid as the meat may ex-
pand.
¡ Meat, poultry and fish can also become crispy in a
covered roasting dish. Use a roasting dish with a
glass lid. If necessary, set a higher temperature.
WARNING‒Risk of scalding!
Very hot steam may escape when the lid is opened
after cooking. Steam may not be visible, depending on
the temperature.
▶
Lift the lid at the rear, so that the hot steam can es-
cape away from you.
▶
Keep children at a safe distance.
Notes
¡ Lean meat or pot roast
– Add liquid to the cookware so that it is approx.
1/2 cm deep, e.g. water, wine, vinegar or similar
liquid.
The amount of liquid depends on the type of
meat, what the cookware is made of and on
whether or not a lid is used.
More liquid needs to be added to enamelled or
dark metal roasting pan than for glass cookware.
Add slightly more liquid for pot roasts.
– During roasting, the liquid in the roasting dish will
evaporate. Carefully add liquid as necessary.
– Turn pieces of meat halfway through the cooking
time.
¡ Fish
– When steaming fish, add one to three table-
spoons of liquid to the cookware, e.g. lemon
juice or vinegar.
Grilling
Grill foods that should be crispy.
¡ Do not grill food with the oven door open.
¡ Do not preheat.
¡ Use food to be grilled that is of a similar weight and
thickness.
This allows the food to be grilled to brown evenly
and remain succulent and juicy.
¡ Place the food to be grilled directly on the wire rack.
¡ Use grill tongs to turn the grilled items.
If you pierce the meat with a fork, the juices will run
out and it will become dry.
¡ Do not add salt until after the meat has been grilled.
Salt draws water from the meat.
Note:Dark meat, such as beef, browns more quickly
than lighter-coloured meat, such as veal or pork. When
grilling light-coloured meat or fish, these often only
brown slightly on the surface, although they are cooked
and juicy on the inside.
The grill element switches on and off continuously. This
is normal. The frequency of this depends on the grill
level that is set.
Smoke may be produced when grilling.
Tips for roasting and braising
Follow these tips for good results when roasting and
braising.
Issue Tip
Prevent lean meat from
drying out.
¡ Coat lean meat with fat
or oil as required and
cover it with strips of
bacon.
… 29 …


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