Bedienungsanleitung Bosch HBN531E2 (Seite 17 von 24) (Englisch)

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Meat, poultry, fish

Ovenware

You may use any heatresistant ovenware. The universal pan is

suitable for large roasts.

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.

Information in the tables:

Ovenware without a lid = open

Ovenware with a lid = closed

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 roasting result depends on the type and quality of meat.

Add 2 to 3 soup spoons of liquid to lean meat, and 8 to 10

soup spoons of liquid to pot roasts, depending on the size.

Meat should be turned half way through the cooking time.

When the roast is ready, switch off the oven and leave the roast

to stand for 10 minutes with the oven door closed. This allows

the meat juices to distribute more favourably.

Grilling

Always close the oven door when grilling.

If possible, use pieces of meat which are of the same

thickness. They should be at least 2 to 3 cm thick. Such pieces

will be browned evenly and stay juicy and soft in the middle.

Only salt the steaks after they have been grilled.

Place the pieces of meat directly onto the wire grill. If you are

grilling just one piece of meat, it will turn out best if you place it

in the centre of the wire grill. You should also insert the

universal pan at level 1. The meat juices are collected here and

the oven is kept clean.

Turn the pieces of meat and poultry after half of the cooking

time indicated but turkey has to be placed breast side up and

not to be turned!.

The grill element automatically switches itself off and back on

again. This is normal. The number of times this happens

depends on the grill setting you have selected.

Roasting

Grilling

Food Dish Shelf

position

Type of

heating

Temperature

in °C

Time, min. per

1 lb + add. time

Beef

Beef rare Universal pan with wire insert 1

210-230 15+20

Beef medium Universal pan with wire insert 1

210-230 25+25

Beef well done Universal pan with wire insert 1

210-230 30+30

Beef fillet Universal pan with wire insert 1

210-230 25+25

Lamb

Lamb medium Universal pan with wire insert 1

160-180 20+20

Lamb well done Universal pan with wire insert 1

160-180 25+35

Pork

Pork Universal pan with wire insert 1

180-200 35+35

Poultry

Chicken, Duck, Goose up to 5 kilo Universal pan with wire insert 1

150-190 17+20

Large Turkey up to 7 kilo Universal pan with wire insert 1

170-190 10+20

Chops and chicken joints Universal pan with wire insert 2

210-230 45

Food Dish Shelf posi-

tion

Type of

heating

Grill setting Time

in minutes

Meat steaks Wire rack + universal pan 4+1

(

2 or 3 15-20

Sausages Wire rack + universal pan 3+1

(

3 15-20

Fish Wire rack + universal pan 4+1

(

2 25-30

Toast Wire rack + universal pan 3+1

(

35-8

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