Bedienungsanleitung Bosch HBG856XS1 (Seite 33 von 48) (Englisch)

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If necessary, braise the meat first by searing it. Add

water, wine, vinegar or a similar liquid to the braising

liquid. A covering at least 2 cm deep should be applied

to the base of the cookware.

The steam evaporates in the cookware when roasting.

Carefully pour in more liquid if required.

Meat thermometer

You can cook accurately using a meat thermometer.

Read important notes on using the meat thermometer in

the corresponding chapter. There, you can find notes

on inserting the meat thermometer, the possible heating

types and additional information. ~ "Meat

thermometer" on page 17

Recommended setting values

In the table, you can find the ideal heating type for

poultry and meat. Temperature and cooking time

depend on the quantity, composition and temperature

of the food. Different settings ranges are indicated for

this reason. Try using the lower values at first. You can

increase the temperature next time if necessary.

The setting values are based on the assumption that

unstuffed, chilled, ready-to-roast poultry and meat are

placed into a cold cooking compartment. By doing so,

you can make energy savings of up to 20 per cent. If

you preheat the oven, the indicated cooking times will

be reduced by several minutes.

In the table, you can find specifications for poultry and

meat with default values for the weight. If you wish to

prepare heavier poultry or meat, use the lower

temperature in every case. If roasting several joints, use

the weight of the heaviest piece as a basis for

determining the cooking time. The individual pieces

should be approximately equal in size.

A general rule: the larger the poultry or piece of meat is,

the lower the cooking temperature and the longer the

cooking time.

Turn the poultry and meat after approx. ^ to Z of the

indicated time.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to 20 per

cent.

Type of heating used:

■ < 4D hot air

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Temperature in

°C

Cooking time in

mins.

Beef

Slow roast joint wire rack 2 < 130-140* 40+40

Top side / Top rump wire rack 2 < 160-170* 30+25

Lamb

Leg (bone-in) wire rack 2 < 160-170* 30+25

Shoulder (bone-in) wire rack 2 < 160-170* 25+20

Shoulder (boned and rolled) wire rack 2 < 170-180* 25+25

Rack of lamb wire rack 2 < 180-190* 25+25

Pork

Roast joint wire rack 2 < 180-190* 35+35

Loin joint wire rack 2 < 170-180* 30+30

Belly wire rack 2 < 160-170* 30+25

Gammon joint wire rack 2 < 160-170* 30+30

Poultry

Chicken, whole wire rack 2 < 170-180* 25+25

Chicken, portion (je 200-250 g) wire rack 2 < 190-200* 35-45

Chicken, quarter (je 450 g) wire rack 2 < 180-190* 40-60

Duck, 2-3 kg wire rack 2 < 180-190* 20+20

Turkey, crown wire rack 2 < 160-170* 20+15

Turkey, drumstick wire rack 2 < 160-170* 25+25

Turkey, whole, 3-4 kg wire rack 2 < 160-170* 15+10

Turkey, whole, 4,5-12 kg wire rack 2 < 160-170* 12+12

Meat dishes

Meat loaf cookware, uncovered 2 < 170-180* 20+35

* Preheat

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