Manual Bosch HRG6769S2 (page 52 of 64) (English)

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en Tested for you in our cooking studio

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.

Meat thermometer

You can cook accurately using a meat thermometer.

Read important notes on using the meat thermometer in

the corresponding chapter. There, you can find notes

on inserting the meat thermometer, the possible heating

types and additional information. ~ "Meat

thermometer" on page 22

Recommended setting values

You can find the ideal heating type for your fish dishes

in the table. The temperature and cooking time depend

on the amount, composition and temperature of the

food. Settings ranges are indicated for this reason. Try

using lower setting values first. You can use a higher

setting next time if necessary.

The setting values are based on the assumption that

chilled fish is placed into a cold cooking compartment.

By doing so, you can make energy savings of up to 20

per cent. If you preheat the oven, you can reduce the

indicated cooking times by several minutes.

In the table, you can find information for fish with default

values for the weight. If you want to cook a heavier fish,

you should definitely use the lower temperature. If

cooking several fish, you should use the weight of the

heaviest fish as a reference for determining the cooking

time. The individual fish should be approximately the

same size.

As a general rule: the larger a fish, the lower the

cooking temperature and the longer the cooking time.

Turn any fish which is not in swimming position after

approx. ^ to Z of the indicated time.

Note: Only use greaseproof paper that is suitable for

the selected temperature. Always cut greaseproof

paper to size.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to 20 per

cent.

Types of heating used:

■ < 4D hot air

■ % Top/bottom heating

■ 7 Circulated air grilling

■ ( Grill, large area

The levels of steam intensity are indicated as numbers

in the table:

■ 1 = Low

■ 2 = Medium

■ 3 = High

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Grill

setting

Steam in-

tensity

Cooking

time in

mins.

Fish

Fish, grilled, whole 300 g, e.g. trout Wire rack 2 7 170-190 - - 20-30

Fish, fried, whole 300 g, e.g. trout Universal pan 2 < 170-180 - 1 15-20

160-170 - - 5-10

Fish, grilled, whole 1.5 kg,

e.g. salmon

Wire rack 2 7 170-190 - - 30-40

Fish fillets

Fish fillet, plain, grilled Wire rack 4 ( - 1* - 15-25

Fish steaks

Fish steak, 3 cm thick** Wire rack 4 ( - 3 - 10-20

Fish, frozen

Fish fillet, plain Cookware, covered 2 % 210-230 - - 20-30

Fish fillet, au gratin Wire rack 2 7 200-220 - - 45-60

Fish fillet, au gratin Cookware, uncovered 2 7 200-220 - 1 35-45

Fish fingers (turn during cooking) Universal pan 3 % 200-220 - - 20-30

* Preheat

** Slide the universal pan in underneath at shelf position 2

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Others manual(s) of Bosch HRG6769S2

Bosch HRG6769S2 User Manual - German - 64 pages

Bosch HRG6769S2 User Manual - French - 68 pages

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Bosch HRG6769S2 Manual

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