Bedienungsanleitung Bosch HBR 33B550 (Seite 21 von 28) (Englisch)

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Fish

Turn the pieces of fish after

Z of the time.

Whole fish does not have to be turned. Place the whole fish in

the oven in its swimming position with its dorsal fin facing

upwards. Placing half a potato or a small ovenproof container

in the stomach cavity of the fish will make it more stable.

For fish fillet, add a few tablespoons of liquid to provide steam.

Tips for roasting and grilling

Bakes, gratins, toast with toppings

Always place ovenware on the wire rack.

If you are grilling directly on the wire rack without ovenware,

you should also insert the universal pan at level 1. This keeps

the oven cleaner.

How well cooked the bake is will depend on the size of the dish

and the height of the bake. The figures in the table are only

average values.

Duck, whole 2.0 kg Wire rack 1

240-250 90-100

Duck breast 300 g each Wire rack 3

240-260 30-40

Goose, whole 3.5-4.0 kg Wire rack 2

170-190 120-140

Goose legs 400 g each Wire rack 3

220-240 50-60

Small turkey, whole 3.0 kg Wire rack 2

180-200 80-100

Rolled turkey joint 1.5 kg Uncovered 1

190-210 110-130

Turkey breast 1.0 kg Covered 2

180-200 80-90

Turkey thigh 1.0 kg Wire rack 2

180-200 90-100

Poultry Weight Accessories and

ovenware

Level Type of

heating

Temperature

in °C, grill set-

ting

Cooking time

in minutes

Fish Weight Accessories and

ovenware

Level Type of

heating

Temperature

in °C, grill set-

ting

Cooking time

in minutes

Fish, whole 300 g each

(approx.)

Wire rack 2

(

2 20-25

1.0 kg Wire rack 2

210-230 45-55

1.5 kg Wire rack 2

180-200 60-70

2.0 kg Covered 2

180-200 70-80

Fish steak, 3 cm thick Wire rack 3

(

2 20-25

Fish fillet Covered 2

210-230 20-30

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.

Dish Accessories and ovenware Level Type of

heating

Temperature

in °C

Cooking time

in minutes

Bakes

Bake, sweet Ovenproof dish 2

180-200 50-60

Soufflé Ovenproof dish 2

170-190 35-45

Ramekins 2

190-210 25-30

Pasta bake Ovenproof dish 2

200-220 40-50

Lasagne Ovenproof dish 2

180-200 40-50

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