Bedienungsanleitung Bosch HBC84H500 (Seite 20 von 24) (Englisch)

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Tips for roasting

Notes

■ Use a deep roasting dish for roasting meat and poultry.

■ Check that your ovenware fits in the cooking compartment. It

should not be too big.

■ Meat:

Cover approx. two thirds of the ovenware base with liquid.

Add slightly more liquid for pot roasts. 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.

■ Poultry:

Turn the pieces of meat after

Z of the cooking time has

elapsed.

Tips for grilling

Notes

■ Always keep the oven door closed when grilling and do not

preheat.

■ As far as possible, the pieces of food you are grilling should

be of equal thickness. Steaks should be at least 2 to 3 cm

thick. This will allow them to brown evenly and remain

succulent and juicy. Do not add salt to steaks until they have

been grilled.

■ Use tongs to turn the pieces of food you are grilling. If you

pierce the meat with a fork, the juices will run out and it will

become dry.

■ Dark meat, e.g. beef, browns more quickly than lighter-

coloured meat such as veal or pork. When grilling light-

coloured meat or fish, these often only brown slightly on the

surface, although they are cooked and juicy on the inside.

■ The grill element switches off and on again automatically.

This is normal. The grill setting determines how frequently this

will happen.

Beef

Notes

■ Turn pot-roasted beef after Y and Z of the cooking time.

Finally, allow to stand for approx. a further 10 minutes.

■ Turn tenderloins and sirloins halfway through the cooking

time. Finally, allow to stand for approx. a further 10 minutes.

■ Turn steaks after Z of the cooking time.

Veal

Note: Turn joints and knuckle of veal halfway through the

cooking time. Finally, allow to stand for approx. a

further 10 minutes.

Pork

Notes

■ Turn lean joints of pork and rindless joints halfway through

the cooking time. Finally, allow to stand for approx. a

further 10 minutes.

■ Place the joint in the ovenware rind-side up. Score the rind.

Do not turn the joint. Finally, allow to stand for approx. a

further 10 minutes.

■ Do not turn pork fillets or pork chops. Finally, allow to stand

for approx. a further 5 minutes.

■ Turn the neck of pork after Z of the cooking time.

Beef Accessories Type of

heating

Temperature in

°C, grill setting

Microwave

power in watts

Cooking time in

minutes

Pot-roasted beef, approx. 1 kg Ovenware with lid

180-200 - 120-143

Fillet of beef, medium, approx. 1 kg Ovenware without lid

180-200 90 30-40

Sirloin, medium, approx. 1 kg Ovenware without lid

210-230 180 30-40

Steak, medium, 3 cm thick Higher wire rack

(

3 - each side: 10-15

Veal Accessories Type of

heating

Temperature °C Microwave power

in watts

Cooking time in

minutes

Joint of veal, approx. 1 kg Ovenware with lid

180-200 - 110-130

Knuckle of veal, approx. 1.5 kg Ovenware with lid

200-220 - 120-130

Pork Accessories Type of

heating

Temperature in

°C, grill setting

Microwave power

in watts

Cooking time in min-

utes

Joint without rind

(e.g. neck), approx. 750 g*

Ovenware with lid

220-230 180 40-50

Joint with rind

(e.g. shoulder) approx. 1.5 kg*

Ovenware without lid

190-210 - 130-150

Fillet of pork, approx. 500 g* Ovenware with lid

220-230 90 25-30

Joint of pork, lean, approx. 1 kg* Ovenware with lid

210-230 90 60-80

Smoked pork on the bone,

approx. 1 kg*

Ovenware without lid - - 360 45-45

Neck of pork, 2 cm thick**

3 - 1st side: approx. 15-20

2nd side: approx. 10-15

* Lower wire rack

** Higher wire rack

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