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Bosch HRG6769S6B Manual

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en Tested for you in our cooking studio
54
Slow cook
Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, it is
also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts (e.g. tender
portions of beef, veal, pork, lamb or poultry) which are
to be cooked "à point". The meat will remain succulent
and tender.
The benefit of this cooking method is that it allows lots
of scope for menu planning because slow-cooked meat
is easy to keep warm. You do not have to turn the meat
when cooking. Keep the appliance door closed in order
to maintain an even cooking climate.
Only use fresh, clean and hygienic meat without bones.
Carefully remove sinews and fat from around the edge.
Fat develops a strong, distinct flavour during slow
cooking. You can also use seasoned or marinated
meat. Do not use defrosted meat.
Meat can be carved immediately following slow
cooking. No standing time is required. Due to the
special cooking method, the meat looks pink, but is not
raw or undercooked.
Note: Delayed-start operation with an end time is not
possible for the slow cooking heating type.
Cookware
Use shallow cookware, e.g. a glass/porcelain serving
dish. Place the cookware into the cooking compartment
to preheat it.
Always place the uncovered cookware onto the wire
rack at level 2.
You can find additional information in the tips on slow
cooking attached to the settings table.
Your appliance features the heating type "Slow cook".
Only start operation when the cooking compartment
has fully cooled down. Allow the cooking compartment
to warm up for approx. 15 minutes with the cookware
inside.
Sear the meat on the hotplate at a very high heat and
for a sufficiently long time on all sides, even on the
ends. Place into the preheated cookware right away.
Place the cookware containing the meat into the
cooking compartment once again and cook slowly.
Recommended setting values
The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Different settings ranges are indicated for this
reason.
Type of heating used:
■. Slow cooking
Dish Cookware Shelf posi-
tion
Heating
function
Searing time
in mins
Tempera-
ture in °C
Cooking
time in
mins
Poultry
Duck breast, medium rare, 300 g each Cookware, uncovered 2 .6-8 90* 45-60
Chicken breast fillet, 200 g each, well
done
Cookware, uncovered 2 .4 120* 45-60
Turkey breast, boned, 1 kg, well done Cookware, uncovered 2 .6-8 120* 110-130
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Cookware, uncovered 2 .6-8 80* 130-180
Fillet of pork, whole Cookware, uncovered 2 .4-6 80* 45-70
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Cookware, uncovered 2 .6-8 100* 150-180
Fillet of beef, 1 kg Cookware, uncovered 2 .4-6 80* 90-120
Sirloin, 5-6 cm thick Cookware, uncovered 2 .6-8 80* 120-180
Beef medallions/rump steak, 4 cm
thick
Cookware, uncovered 2 .4 80* 30-60
Veal
Joint of veal, 4-5 cm thick, 1.5 kg Cookware, uncovered 2 .6-8 80* 80-140
Joint of veal, 7-10 cm thick, 1.5 kg Cookware, uncovered 2 .6-8 80* 140-200
Fillet of veal, whole, 800 g Cookware, uncovered 2 .4-6 80* 70-120
Veal medallions, 4 cm thick Cookware, uncovered 2 .4 80* 30-50
* Preheat
Tested for you in our cooking studio en
55
Tips for slow cooking
Drying
Your appliance features the heating type "Drying", using
which you can dry fruit, vegetables and herbs with
outstanding results. With this type of preserving,
flavourings are concentrated by the dehydration.
Only use unblemished fruit, vegetables and herbs and
wash them thoroughly. Line the wire rack with
greaseproof paper or parchment paper. Drain the
excess 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 sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them. Allow the
blanched vegetables to drain off and distribute them
evenly on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Use the following shelf positions for drying:
■1 wire rack: Level 3
■2 wire racks: Level 3+1
■3 wire racks: Level 5+3+1
■4 wire racks: Level 5+3+2+1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried products from the paper
immediately.
Recommended setting values
In the table, you can find settings for drying various
foodstuffs. The temperature and cooking time are
dependent on the type, moisture, ripeness and
thickness of the food to be dried. The longer you leave
the food to be dried, the better it will be preserved. The
thinner the slices are, the quicker the drying process
will be and the more aromatic the dried food will
remain. Setting ranges are indicated for this reason.
If you wish to dry additional foodstuffs, you should use
similar foodstuffs in the table as a reference.
Type of heating used:
■& Drying
Lamb
Saddle of lamb, boneless, 200 g each Cookware, uncovered 2 .4 80* 30-45
Leg of lamb, boned, medium, 1 kg, tied Cookware, uncovered 2 .6-8 95* 120-180
Slow-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 until
crispy.
The slow-cooked meat is not as hot as
conventionally 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-
tion
Heating
function
Searing time
in mins
Tempera-
ture in °C
Cooking
time in
mins
* Preheat
Fruit, vegetables and herbs Accessories Type of
heating
Tempera-
ture in °C
Cooking
time in
hours
Pomes (apple rings, 3 mm thick, 200 g per wire rack) 1-2 wire racks &80 3-6
Pomes (apple rings, 3 mm thick, 200 g per wire rack) 3-4 wire racks &80 6-8
Stone fruit (plums) 1-2 wire racks &80 4-8
Stone fruit (plums) 3-4 wire racks &80 8-10
Root vegetables (carrots), grated, blanched 1-2 wire racks &80 6-8
Root vegetables (carrots), grated, blanched 3-4 wire racks &80 6-8
Sliced mushrooms 1-2 wire racks &60 4-7
Sliced mushrooms 3-4 wire racks &60 7-9
Herbs, washed 1-2 wire racks &60 1-3
Herbs, washed 3-4 wire racks &60 3-6
… 55 …


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