Bedienungsanleitung Bosch HBM43B260 (Seite 19 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

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.

ó Main oven

Meat Dish Shelf posi-

tion

Type of

heating

Temperature

in °C

Time, mins per 500 g +

add. time

Beef

Slow roast joint Universal pan with roasting rack 1

130-140 40+40

Top side and top rump Universal pan with roasting rack 1

160-170 30+25

Lamb

Leg Universal pan with roasting rack 1

160-170 30+25

Shoulder (on the bone) Universal pan with roasting rack 1

160-170 25+20

Shoulder (boned and rolled) Universal pan with roasting rack 1

170-180 25+25

Rack of lamb Universal pan with roasting rack 1

180-190 25+25

Pork

Roast joint Universal pan with roasting rack 1

180-190 35+35

Loin joint Universal pan with roasting rack 1

170-180 30+30

Belly Universal pan with roasting rack 1

160-170 30+25

Gammon joint Universal pan with roasting rack 1

160-170 30+30

Poultry

Chicken Universal pan with roasting rack 1

170-180 20+25

Chicken, portion Universal pan with roasting rack 1

190-200 20+25

Chicken, quarter

(450 g each)

Universal pan with roasting rack 1

180-190 20+25

Duck Universal pan with roasting rack 1

180-190 20+20

Turkey, crown Universal pan with roasting rack 1

160-170 15+15

Casserole

Diced meat (beef, pork,

lamb)

Wire rack + glass roasting dish

with lid

140 120-150 total time

Braising steaks Wire rack + glass roasting dish

with lid

140 120-150 total time

Chicken Wire rack + glass roasting dish

with lid

140 60-90

Complete Meal

With beef Wire rack

Universal pan with roasting rack

160, then 200

(Yorkshire

pudding)

Weight of meat (see

table above) + 15-25 for

Yorkshire pudding

With chicken Wire rack

Universal pan with roasting rack

180 Weight of chicken (see

table above)

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