Bedienungsanleitung Bosch HBM56B551 (Seite 23 von 36) (Englisch)

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Meat

Pour the specified amount of liquid into the ovenware.

Beef

When cooking pot roasts, ensure that sufficient liquid is added.

You can also use the marinade. Cook sirloin fatty-side up.

Game

Game can be covered with bacon, which keeps the meat more

succulent, but means that it will not brown as much. To create a

more delicate taste, you can marinate the game overnight in the

fridge in buttermilk, wine or vinegar, before cooking.

When cooking more than one haunch of hare, set the weight of

the heaviest haunch.

Rabbit can also be cooked pre-cut into portions. Set the total

weight.

Fish

Prepare the fish, then add vinegar, lemon juice or white wine

and salt as usual.

For braised fish: Pour some liquid (e. g. wine or lemon juice)

into the cookware, ½ cm deep.

For baked fish: Turn the fish in flour and brush with melted

butter.

Whole fish turns out particularly well if it is placed in the dish in

a swimming position In other words, the dorsal fin is pointing

upwards. To ensure that the fish remains in position, place half

a potato or a small, ovenproof container into the stomach

cavity.

When cooking more than one fish, set the total weight.

However, the fish must be roughly the same size or the same

weight. Example: For two trout of 0.6 kg and 0.5 kg, set 1.1 kg.

Programmes Programme num-

ber

Weight range in kg Add liquid Weight setting

Beef

Pot roast, fresh

e g. prime rib, boned shoulder, shoulder,

marinated beef

P7 0.5-3.0 Yes Weight of meat

Pot roast, frozen

e g. prime rib, boned shoulder, shoulder

P8* 0.5-2.0 Yes Weight of meat

Sirloin, fresh, rare

e. g. loin

P9 0.5-2.5 No Weight of meat

Veal

Joint, fresh, lean

e. g. topside, flank

P10 0.5-3.0 Yes Weight of meat

Joint, fresh, marbled

e. g. neck, scrag end

P11 0.5-3.0 A little Weight of meat

Knuckle on the bone, fresh P12 0.5-2.5 Yes Weight of meat

Lamb

Leg, fresh, boned, well done P13 0.5-2.5 A little Weight of meat

Leg, fresh, boned, medium P14 0.5-2.5 No Weight of meat

Leg, fresh, on the bone, well done P15 0.5-2.5 A little Weight of meat

Leg, frozen, boned, well-done P16* 0.5-2.0 A little Weight of meat

Leg, frozen, on the bone, well done P17* 0.5-2.0 A little Weight of meat

Game Programme num-

ber

Weight range in kg Add liquid Weight setting

Joint of venison, fresh

e. g. shoulder, breast

P18 0.5-3.0 Yes Weight of meat

Boned leg of roe venison, fresh P19 0.5-3.0 Yes Weight of meat

Hare haunch on the bone, fresh P20 0.3-0.6 Yes Weight of meat

Rabbit, fresh P21 0.5-3.0 Yes Weight of meat

Programmes Programme num-

ber

Weight range in kg Add liquid Weight setting

Fish

Trout, fresh, braise P22* 0.3-1.5 Yes Total weight

Trout, fresh, bake P23* 0.3-1.5 No Total weight

Cod, fresh, braise P24* 0.5-2.0 Yes Total weight

Cod, fresh, bake P25* 0.5-2.0 No Total weight

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