Bedienungsanleitung Bosch hba 24b150 (Seite 16 von 28) (Englisch)

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Automatic roasting

Automatic roasting helps you to achieve sophisticated braised

dishes and juicy roasts very easily. You do not have to worry

about turning and basting and the cooking compartment

remains clean.

The cooking result depends on the quality of the meat and the

size and type of ovenware. Use an oven cloth or oven gloves

when you take the finished dish out of the cooking

compartment. The ovenware will be very hot. Take care when

opening the ovenware, as hot steam will escape.

Ovenware

The automatic roasting programmes are designed for roasting

meat in ovenware with a lid. Only use ovenware with a tightly

fitting lid. Also observe the information from the ovenware

manufacturer.

Suitable cookware

We recommend heat-resistant cookware (up to 300 °C) made

from glass or glass ceramic. Roasting dishes made from

stainless steel are not ideal. Their shiny surface reflects a high

proportion of the thermal radiation. The food will not brown as

much and the meat will be less well cooked. If you use a

stainless-steel roasting dish, remove the lid once the

programme has finished. Grill the meat at grill setting 3 for 8 to

10 minutes more. The dish browns more quickly if you use a

roasting dish made of enamelled steel, cast iron or diecast

aluminium. Add a little more liquid.

Unsuitable cookware

Cookware made of bright, shiny aluminium, unglazed clay or

plastic, and cookware with plastic handles, is not suitable.

Size of the ovenware

The meat should cover about two thirds of the ovenware base.

This will ensure that you get good meat juices.

The distance between the meat and the lid must be at least

3 cm. The meat may expand during the roasting process.

Preparing the dish

Use fresh meat, ideally chilled or frozen.

Select suitable ovenware.

Weigh the fresh or frozen meat. You will find detailed

information in the table. You need the weight in order to set the

oven.

If you do not find the right weight for your meat, set the next

highest weight. For example, if your meat weighs 1.6 kg, then

you should set 1.75 kg.

Season frozen meat in the same way as fresh meat.

Liquid should be added for some dishes. Add enough liquid so

that there is approx. ½ cm covering the base of the ovenware.

If the table specifies “a little” liquid, 2-3 tablespoons are usually

sufficient. Observe the instructions in the tables.

Cover the ovenware with a lid. Place it on the wire rack at

level 2.

Always place the ovenware into the cooking compartment

without preheating it.

Meat

Add liquid to the empty ovenware, as specified in the table.

During the roast beef programmes (P1 and P7), the oven light

switches off before the end of the roasting time. The residual

heat is used to complete the roasting process. The dish is

ready when the signal sounds.

When roasting joints of meat, set the weight of the meat. When

roasting meat loaf and goulash, set the total weight.

Use deep ovenware for goulash. Place the meat at the bottom

and cover with vegetables.

When the roast is ready, it can be left to rest for an additional

10 minutes in the cooking compartment with the appliance

switched off and the door closed. This allows better distribution

of the meat juices.

Fresh meat Programme

number

Weight range in kg Add liquid Weight setting

Joint of beef topside, top round, thick flank, rump,

shoulder

P1 0.5-2.5 yes Weight of meat

Joint of veal topside, top round, thick flank, rump P2 0.5-2.5 yes Weight of meat

Joint of pork neck, crown P3 0.5-2.5 yes Weight of meat

Leg of lamb, boned P4 0.5-2.5 yes Weight of meat

Meat loaf beef, mixed beef and pork P5 0.5-2.5 no Total weight

Goulash beef, pork, mixed beef and pork P6 0.5-2.5 yes Total weight

Frozen meat Programme

number

Weight range in kg Add liquid Weight setting

Joint of beef topside, top round, thick flank, rump,

shoulder

P7 0.5-2.0 a little Weight of meat

Joint of veal topside, top round, thick flank, rump P8 0.5-2.0 a little Weight of meat

Joint of pork neck, crown P9 0.5-2.0 a little Weight of meat

Leg of lamb, boned P10 0.5-2.0 a little Weight of meat

3 3 3 3 3 3 3 3 33

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