Bedienungsanleitung Bosch hba23b150e (Seite 16 von 24) (Englisch)

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Meat, poultry, fish

Cookware

Any heatproof cookware can be used. For large roasts, the

enamel tray can also be used.

It is best to use glass containers. Check that the lid of the

cookware will fit and close properly.

If using enamel containers, add more liquid.

When using stainless steel pans, the meat does not brown well

and may even be left rare. If so, lengthen the cooking time.

Data shown in tables:

Uncovered cookware = open

Covered cookware = closed

Always place cookware in the centre of the wire shelf.

Hot glass cookware should be placed on a dry dishcloth. The

glass could shatter if rested on a wet or cold surface.

Roasting

Add in a little liquid if the meat is lean. Cover the base of the

ovenware with approx. ½ cm of liquid.

Add liquid generously for pot roasts. Cover the base of the

ovenware with approx. 1 - 2 cm of liquid.

The amount of liquid depends on the type of meat and the

material the ovenware is made of. If preparing meat in an

enamelled roasting dish, it will need a little more liquid than if

cooked in glass ovenware.

Roasting dishes made from stainless steel are not ideal. The

meat cooks more slowly and browns less fully. Use a higher

temperature and/or a longer cooking time.

Grilling

Always use the grill with the oven closed.

For grilling, preheat the oven for about 3 minutes before the

food is placed inside the oven.

Place the pieces directly on the wire shelf. If only one piece is

prepared, it is best if placed in the centre of the wire shelf.

Place the enamel tray at level 1. The tray will help keep the

oven clean by catching any meat juices.

Do not place the baking tray or universal tray at level 4 or 5.

Due to the extreme heat, it could be deformed and cause

damage to the oven interior when it is removed.

In so far as it is possible, use pieces of the same thickness.

This will help them brown evenly and remain juicy. Salt the

fillets after grilling.

Turn the pieces after

Z the time has elapsed.

The grill resistance switches on and off automatically. This is

normal. The frequency depends on the chosen power level.

Meat

Turn pieces of meat halfway through the cooking time.

When the roast is ready, turn off the oven and allow it to rest for

an additional 10 minutes. This allows better distribution of the

meat juices.

After cooking, wrap sirloin in aluminium foil and leave it to rest

for 10 minutes in the oven.

For roast pork with a rind, score the rind in a crossways pattern,

then lay the roast in the dish with the rind at the bottom.

The bread or cake (fruit cake, for example) looks

fine on the outside but still has soft (soggy)

areas inside.

Next time, use less liquid and leave the product for a little longer in the oven, at

a lower temperature. The bases of cakes with juicy toppings should be baked

first on their own. Then sprinkle chopped almonds or breadcrumbs on the base

before adding the topping. Follow the recipe and observe the cooking times.

Biscuits are not evenly browned. Select a lower temperature; the biscuits will be browned more uniformly. Bake

more delicate pastries with top and bottom heating

% on one level. Overhang-

ing greaseproof paper may also affect air circulation. Always trim it to fit the bak-

ing tray.

Fruit cake is uncooked at the bottom. Next time, put the cake on a lower level.

Juice from the fruit oozes out. Next time, use the universal tray if available.

Small pastries made with yeast may stick

together during baking.

Leave a space of about 2 cm between them. Then they will have enough space

to rise and brown on all sides.

Products have been baked on different levels.

Biscuits on the upper tray are darker than those

on the lower tray.

Always use the hot air

N function when baking products on different levels.

Although several baking trays may be placed in the oven at the same time, this

does not mean that they will necessarily all be ready at the same time.

Baking moist cakes produces condensation. Condensation may form when baking. Some of this moisture may evaporate via

the door handle, and drops of condensation may form on the control panel or on

the front of nearby kitchen units. The oven is physically designed with this in

mind.

Meat Weight Cookware Level Type of

heating

Temperature at °C,

grill power

Cooking

time, minutes

Beef stew (e. g. ribs) 1.0 kg covered 2

220-240 90

1.5 kg 2

210-230 110

2.0 kg 2

200-220 130

Beef loin 1.0 kg uncovered 2

210-230 70

1.5 kg 2

200-220 80

2.0 kg 2

190-210 90

Rare roast beef 1.0 kg uncovered 1

210-230 40

Steaks, well done* Wire shelf 5

(

320

Steaks, rare* 5

(

315

* Preheat the oven for 5 minutes.

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