43
Tables and tips
en-us
processes that require high temperatures.
Consequently, for browning and roasting, a higher
temperature than is actually needed on the surface of
the food is selected.
Vegetables
▯
Vegetables from the oven are a good alternative to
vegetables from the pan. The flavors are concentrated
and the roasting aromas make them very aromatic.
Furthermore, very little fat is required for preparation.
▯
Wash the vegetables and mix them in a bowl with a
little oil. Place in a heat-resistant pan or distribute
evenly in the glass/grill tray.
▯
During cooking, stir at least once. After cooking,
adjust the spices and flavor to taste with fresh herbs.
▯
Vegetables are suitable as warm or cold appetizers or
vegetarian main dishes, or also as side dishes to be
served with fish and meat.
▯
For small portions (for 2-3
people), use an ovenproof
dish and place it on the wire rack. Otherwise the food
will burn or dry out in the glass/wire tray.
▯
Always follow the manufacturer's instructions for pre-
cooked and frozen products.
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Comments
Vegetable skew-
ers
Wire rack +
Grill tray
3
(4)
430
(220)
Q
24*
Cut wooden skewers short or soak in
water overnight so they do not burn.
Recipe tip: Peppers, onions, corn (pre-
cooked), cherry tomatoes, zucchini
Green asparagus,
grilled
Glass/grill
tray
3
(4)
570
(300)
Q
6–10*
Recipe tip: Season with onions, oil, vin-
egar, salt, and pepper.
Root vegetables
Glass/grill
tray
3
(4)
390
(200)
H
30*
Recipe tip: Season carrots, celery,
rutabagas and red beets with oil, salt,
and pepper.
3
(4)
480
(250)
Q
15–20*
Pumpkin pieces
Glass/grill
tray
3
(4)
390
(200)
H
30*
Recipe tip: Season with oil, garlic, gin-
ger, cumin, salt, and pepper.
Antipasti
Glass/grill
tray
3
(4)
390
(200)
H
30*
Recipe tip: Drizzle balsamic vinegar
over the vegetables while they are still
hot, and season them.
3
(4)
480
(250)
Q
15–20*
Escalivada
(Mediterranean
oven-roasted veg-
etables)
Ovenproof
dish
4
(5)
480
(250)
Q
15*
Recipe tip: Aubergines, onions, toma-
toes, peppers, oil. Delicious hot or
cold.
Ratatouille
Glass/grill
tray
3
(4)
390
(200)
N
30–40*
Recipe tip: Sprinkle with parmesan just
before serving.
Oven-roasted
tomatoes
Ovenproof
dish
2
(3)
250
(120)
H
60
Recipe tip: Place cherry tomatoes or
sliced tomatoes, rosemary, and garlic
into the baking dish and drizzle with oil
and a little honey.
If you wish, you can blanch the toma-
toes and peel them beforehand.
Chicory
Ovenproof
dish
2
(3)
355
(180)
H
25–30
Recipe tip: Halve, season, wrap in
boiled ham, pour cream or béchamel
sauce over the top and sprinkle with
cheese.
2
(3)
375
(190)
I
45–50
No need to preheat; do not open appli-
ance door.
* Turn the food halfway through the cooking time.
Summary of Contents for BO 451 612
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