Bosch HBN531.2B, Instruction Manual

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17
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
4
210-230 15+20
Beef medium Universal pan with wire insert 1
4
210-230 25+25
Beef well done Universal pan with wire insert 1
4
210-230 30+30
Beef fillet Universal pan with wire insert 1
4
210-230 25+25
Lamb
Lamb medium Universal pan with wire insert 1
4
160-180 20+20
Lamb well done Universal pan with wire insert 1
4
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
4
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
4
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
(
3 5-8