Bosch HBC86K7.0 - Manual (Page 77)

77
All tender joints of beef, pork, veal and lamb are
suitable for braising. Searing and braising times
depend on the size of the piece of meat.
Searing time refers to the time the meat spends in hot
fat.
Dish Searing on the hotplate
(time in minutes)
Cooking in the oven
(time in minutes)
Small pieces of meat
Cubes or strips
1Ć2 all over 20Ć30
Small cutlets, steaks or médaillons 1Ć2 per side 35Ć50
MediumĆsized pieces of meat
Fillet (400Ć800 g)
4Ć5 all over 75Ć120
Saddle of lamb (approximately 450 g) 2Ć3 per side 50Ć60
Large pieces of meat
Fillet ( over 900 g)
6Ć8 all over 120Ć150
Sirloin (1.1Ć2 kg) 8Ć10 all over 210Ć300
Braised meat is not as hot as
conventionally roasted meat.
Warm the plates and serve sauces very hot.
To keep braised meat warm, after braising, turn the temperature down to 70 ºC. Small pieces
of meat can be kept warm for up to 45 minutes, larger pieces for
up to 2 hours.
Table
Tips for braising