Bedienungsanleitung Bosch HBA64B262 (Seite 20 von 28) (Englisch)

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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.

Tips for roasting and grilling

Food Weight Accessories and cookware Level Type of

heating

Temperature

at °C, grill power

Cooking time,

minutes

Meat

Rare roast beef 1.0 kg open 1

240-250 40-50

Roastbeef, medium rare 1.0 kg open 1

250-260 50-60

Leg of lamb, boneless, rolled,

medium rare

1.5 kg open 1

160-170 100-110

Kebab 1.0 kg open 1

190-210 100-120

Pork roll 2.0 kg open 1

170-190 170-180

Poultry

Chicken 1.5 kg open 1

190-210 65-85

Duck 2.0 kg open 1

190-210 100-110

Fish

Fish, whole, grilled 300 g Wire shelf + universal tray 2+1

(

2 20-25

Au gratin dishes.

Dauphinoise potatoes Springform tin on the wire shelf 2

160-180 50-70

Toast

Au gratin toast 12 slices Wire shelf + universal tray 3+1

170-180 8-12

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.

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