Bedienungsanleitung Bosch HBA23R150E (Seite 19 von 24) (Englisch)

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Fish

Turn the fish pieces after

Z the time has elapsed.

Whole fish do not need to be turned over. Bake whole fish in

swimming position with the dorsal fin up. So that the fish

remains stable, place a cut potato or a small container suitable

for baking into the abdomen of the fish.

To cook fish fillets, add a few tablespoons of liquid when

cooking.

If grilling directly on the shelf, place the enamel tray on level 1.

Tips for roasting and grilling

Au gratin, soufflés, toast

Place the cookware on the wire shelf.

To roast directly on the wire shelf without containers, insert the

enamelled tray at level 1. This will keep the oven cleaner.

The result of a gratin depends on the size of the dish and gratin

height. The data shown in the table are only given as a guide.

Duck, whole 2.0 kg Wire shelf 2

190-210 100-110

Duck breasts 300 g each Wire shelf 3

240-260 30-40

Goose, whole 3.54.0 kg Wire shelf 2

170-190 120-140

Goose legs 400 g each Wire shelf 3

220-240 40-50

Small turkey, whole 3.0 kg Wire shelf 2

180-200 80-100

Turkey roll 1.5 kg uncovered 1

200-220 110-130

Turkey breast 1.0 kg covered 2

180-200 90

Turkey thigh 1.0 kg Wire shelf 2

180-200 90-100

Poultry Weight Accessories and

cookware

Level Heating Temperature at °C,

grill power

Time in minutes

Fish Weight Accessories and

cookware

Level Heating Temperature at °C,

grill power

Time

in minutes

Fish, whole of approx. 300 g Wire shelf 2

(

2 20-25

1.0 kg Wire shelf 2

200-220 45-55

1.5 kg Wire shelf 2

190-210 60-70

2.0 kg covered 2

190-210 70-80

Ventresca fish, 3 cm thick Wire shelf 3

(

2 20-25

Fish fillet covered 2

210-230 25-30

The table does not contain information

for the weight of the joint.

Select the next lowest weight from the instructions and extend the time.

How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.

Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be

pressed in, it needs to be cooked for a little longer.

The roast is too dark and the crackling

is partly burnt.

Check the shelf height and temperature.

The roast looks good but the juices are

burnt.

Next time, use a smaller roasting dish or add more liquid.

The roast looks good but the juices are

too clear and watery.

Next time, use a larger roasting dish and use less liquid.

Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through

the steam outlet. It may settle and form condensation on the cooler switch panel or on

the fronts of adjacent units.

Food Accessories and cookware Level Heating Temperature at °C,

grill power

Time in

minutes

Gratins

Gratins, dessert Tin for au gratin cooking 2

180-200 50-60

Soufflé Tin for au gratin cooking 2

180-200 35-45

Ramekins 2

200-220 25-30

Pasta au gratin Tin for au gratin cooking 2

200-220 40-50

Lasagne Tin for au gratin cooking 2

180-200 40-50

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