Bedienungsanleitung Bosch HHF113BR0B (Seite 27 von 32) (Englisch)

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en Tested for you in our cooking studio

Grilling

Diced Chicken, 500g meat Wire rack + glass roasting dish with

lid

2<140 60-90

Complete meal

With beef Wire rack + universal pan with wire

insert

4+1 <160, then 200

(yorkshire pud-

ding)

weight of meat

(see table above)

+ 15-25 for york-

shire pudding

With chicken Wire rack + universal pan with wire

insert

4+1 <180 weight of chicken

(see table above)

Food Dish Shelf posi-

tion

Type of

heating

Temperature

in °C

Time, min. per

500 g + add. time

Lamb

Leg Universal pan with wire insert 1 7150-170 30 + 35

Rack of lamb Universal pan with wire insert 1 7180-200 25 + 25

Pork

Roast joint Universal pan with wire insert 1 7180-200 35 + 40

Belly Cookware, uncovered 1 7200-210 25 + 20

Poultry

Chicken Universal pan with wire insert 1 7200-220 25 + 15

Chicken, portion (200-250 g each) Universal pan with wire insert 3 7210-230 25 + 25

Chicken, quarter (450 g each) Universal pan with wire insert 2 7220-240 20 + 25

Duck Universal pan with wire insert 1 7190-210 20 + 20

Food Dish Shelf posi-

tion

Type of

heating

Temperature

in °C

Time, min. per

500 g + add. time

Food Dish Shelf posi-

tion

Type of heat-

ing

Grill setting Time in minutes

Beef

Steaks, height 2-3 cm Wire rack + universal pan 5+3 (3 1. side 4-5,

2. side 4-5

Burgers, height 1-2 cm Wire rack + universal pan 5+3 (3 1. side 14-16,

2. side 10-12

Lamb

Steaks, height 2-3 cm Wire rack + universal pan 5+3 (3 1. side 6-7,

2. side 6-7

Chops, height 2-3 cm Wire rack + universal pan 5+3 (3 1. side 5-6,

2. side 5-6

Pork

Steaks, height 1-2 cm Wire rack + universal pan 5+3 (3 1. side 6-7,

2. side 6-7

Chops, height 2-3 cm Wire rack + universal pan 4+3 (3 1. side 10-12,

2. side 9-10

Burgers, height 1-2 cm Wire rack + universal pan 5+3 (3 1. side 6-8,

2. side 4-6

Sausages, thickness 2-4 cm Wire rack + universal pan 4+3 (3 10-15, turn occa-

sionally

* Preheat for 3 mins

Tested for you in our cooking studio en

Tips on roasting and braising

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.

Gammon

Steaks, height 1-3 cm Wire rack + universal pan 5+3 (3 1. side 4-5,

2. side 3-4

Chicken

Drumsticks, 150 g each Wire rack + universal pan 3+2 (3 1. side 20,

2. side 10

Breast (boneless), 150 g each Wire rack + universal pan 3+2 (3 1. side 20,

2. side 10

Fish

Whole trout, 300 g each Wire rack + universal pan 2+1 (2 20-25

Fillets, 150 g each Wire rack + universal pan 4+3 (3* 1. side 5-7,

2. side 5-7

Food Dish Shelf posi-

tion

Type of heat-

ing

Grill setting Time in minutes

* Preheat for 3 mins

The cooking compartment becomes

very dirty.

Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve

the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.

The roast is too dark and the crack-

ling is burned in places, and/or the

roast is too dry.

Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting

time if necessary.

The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.

The roast looks good but the juices

are burnt.

Next time, use a smaller roasting dish and add more liquid if necessary.

The roast looks good but the juices

are too clear and watery.

Next time, use a larger roasting dish and add less liquid if necessary.

The meat gets burned during brais-

ing.

The roasting dish and lid must fit together well and close properly.

Reduce the temperature and add more liquid when braising if necessary.

Food Dish Shelf

position

Type of

heating

Temperature

in °C

Time

in minutes

Pizza, frozen

Pizza with a thin base Universal pan 3 <*200-210 10-15

Universal pan + wire rack 3+1 <*170-180 20-25

Pizza with a thick base Universal pan 3 <*200-210 15-20

Universal pan + wire rack 3+1 <*170-180 20-25

Pizza-Baguette Universal pan 3 <*170-180 25-30

Pizza, chilled

Pizza Universal pan 3 <*200-210 10-15

Potato products, frozen

* Preheat.

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