Bedienungsanleitung Bosch HBM43B150 (Seite 20 von 24) (Englisch)

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ò Top oven

Observe the notes in the table about preheating.

Tips for roasting and grilling

Preprepared products

Observe the instructions on the packaging.

If you line the accessories with greaseproof paper, make sure

that the paper is suitable for these temperatures. Make sure the

paper is a suitable size for the dish to be cooked.

The cooking result greatly depends on the quality of the food.

Pre-browning and unevenness can sometimes even be found

on the raw product.

Leave a little space between bread rolls when crisping them up.

Do not place too many bread rolls on the accessories.

Sprinkle grated cheese over the top of your lasagne to give it a

beautiful and evenly browned finish.

Food Dish Shelf posi-

tion

Type of

heating

Grill setting Time

in minutes

Beef

Steaks

2-3 cm thick

Wire rack +

universal pan

3 1st side 10-13,

2nd side 6-8

Burgers

1-2 cm thick

Wire rack +

universal pan

(

3 1st side 10-12,

2nd side 6-8

Lamb

Steaks

2-3 cm thick

Wire rack +

universal pan

3 1st side 6-8,

2nd side 4-6

Chops

2-3 cm thick

Wire rack +

universal pan

3 1st side 7-9,

2nd side 5-8

Pork

Steaks

1-2 cm thick

Wire rack +

universal pan

3 1st side 9-12,

2nd side 6-8

Chops

2-3 cm thick

Wire rack +

universal pan

3 1st side 10-13,

2nd side 8-12

Burgers

1-2 cm thick

Wire rack +

universal pan

(

3 1st side 10-12,

2nd side 6-8

Sausages

2-4 cm thick

Wire rack +

universal pan

(

3 14  -18**

Chicken

Drumsticks

150 g each

Wire rack +

universal pan

(

2 1st side 16-20,

2nd side 12-15

Breast (boneless)

150 g each

Wire rack +

universal pan

(

2 1st side 13-15,

2nd side 8-10

Fish

Whole trout

300 g each

Wire rack +

universal pan

(

1 25-30

Fillets

150 g each

Wire rack +

universal pan

(

1 15-20

* Preheat for 3 minutes

** Turn frequently

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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