Bedienungsanleitung Bosch HBA63B261 (Seite 21 von 28) (Englisch)

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Meat, poultry, fish

Ovenware

The universal pan with insert wire rack is suitable for large

roasts. You may also use any heat-resistant ovenware.

Glass ovenware is the most suitable. Ensure that the lid of the

roasting dish fits well and closes properly.

Add a little more liquid when using enamelled roasting dishes.

With roasting dishes made of stainless steel, browning is not so

intense and the meat may be somewhat less well cooked.

Increase the cooking times.

Always place the ovenware in the centre of the wire rack.

Place hot glass ovenware on a dry mat after cooking. The glass

could crack if placed on a cold or wet surface.

Roasting

The information in the table applies to food placed in a cold

oven and for meat taken directly from the refrigerator.

The joints of meat should weigh between 500 g and 2 kg.

Ensure that you always use the lower temperature, if the weight

of the joint you wish to roast is high.

If there are several pieces of meat, calculate the roasting time

using the weight of the heaviest piece of meat. The individual

pieces of meat should be approximately the same size.

Meat

When using the

% Top/bottom heating and 4 Circulated air

grilling types of heating, turn the pieces of meat halfway

through the cooking time.

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

10 minutes. This allows better distribution of the meat juices.

When roasting joints of pork with a rind, make cuts in the rind

crossways and if it is to be turned, first place the joint with the

rind side down in the dish.

The cake has risen in the middle but is

lower around the edge.

Do not grease the sides of the springform cake tin. After baking, loosen the cake care-

fully with a knife.

The cake goes too dark on top. Place it lower in the oven, select a lower temperature and bake the cake for a little

longer.

The cake is too dry. When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit

juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees higher

and reduce the baking time.

The bread or cake (e.g. cheesecake)

looks good, but is soggy on the inside

(sticky, streaked with water).

Use slightly less fluid next time and bake for slightly longer at a lower temperature. For

cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs

and then place the topping on top. Please follow the recipe and baking times.

The cake is unevenly browned. Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake

delicate pastries on one level using

% Top/bottom heating. Protruding greaseproof

paper can affect the air circulation. For this reason, always cut greaseproof paper to fit

the baking tray.

The bottom of a fruit cake is too light. Place the cake one level lower the next time.

The fruit juice overflows. Next time, use the deeper universal pan, if you have one.

Small baked items made out of yeast

dough stick to one another when bak-

ing.

There should be a gap of approx. 2 cm around each item. This gives enough space for

the baked items to expand well and turn brown on all sides.

You were baking on several levels. The

items on the top baking tray are darker

than that on the bottom baking tray.

Always use

: 3D hot air to bake on more than one level. Baking trays that are placed in

the oven at the same time will not necessarily be ready at the same time.

Condensation forms when you bake

moist cakes.

Baking may result in the formation of water vapour, which escapes above the door. The

steam may settle and form water droplets on the control panel or on the fronts of adja-

cent units. This is a natural process.

Food Dish Shelf

position

Type of

heating

Temperature

in °C

Time, min. per

500 g + add.

time

Beef

Slow roast joint Universal pan with wire insert 1

130-140 40 + 40

Top side, top rump Universal pan with wire insert 1

160-170 30 + 25

Lamb

Leg Universal pan with wire insert 1

160-170 30 + 25

Shoulder (bone in) Universal pan with wire insert 1

160-170 25 + 20

Shoulder (boned and rolled) Universal pan with wire insert 1

170-180 25 + 25

Rack of lamb Universal pan with wire insert 1

180-190 25 + 25

Pork

Roast joint Universal pan with wire insert 1

180-190 35 + 35

Loin joint Universal pan with wire insert 1

170-180 30 + 30

Belly Universal pan with wire insert 1

160-170 30 + 25

Gammon joint Universal pan with wire insert 1

160-170 30 + 30

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