Bosch HGG223326Z, Instruction Manual

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Meat, poultry, fish, toast
Table for the gas grill
The values in the table apply to dishes placed in a cold oven.
After
Z
of the cooking time, turn the pieces of meat over.
Always place the meal in the middle of the wire rack.
If you are grilling directly on the wire rack, you should insert the
baking tray at level 1 . The fish juices are collected in the pan
and the oven is kept cleaner.
The rotary spit is particularly good for cooking large roasts,
rolled roasting joints or poultry. The meat becomes crispy and
brown.
In the section
Grilling with the rotary spit , you will find the
instructions for operating the rotary spit.
Tips for roasting and grilling
The bottom of a fruit cake is too light. Place the cake one level lower the next time.
The fruit juice overflows. Next time, use the deeper universal pan (if available).
The pieces of dough are sticking
together when the yeast rolls are baked.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Condensation forms when you bake
moist cakes.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Dish Weight Accessories and oven-
ware
Level Type of heat-
ing
Cooking time in min-
utes
Meat
Steaks, (2 pieces, 3 cm thick) 0.5 kg Wire rack 4
(
30-40
Hamburgers (6 slices) 0.3 kg Wire rack 4
(
10-20
Sausages (5 pieces) 0.2 kg Wire rack 4
(
10-20
Skewered meat 1.0 kg Rotary spit 1
(
90-110
Poultry
Chicken drumsticks (4 pieces) 1.5 kg Wire rack 4
(
40-50
Poultry 1.5 kg Rotary spit 1
(
80-90
Duck 2.0 kg Rotary spit 1
(
80-100
Fish
Fish, whole (2 pieces) 1.0 kg Wire rack 4
(
35-45
Fish fillets (4 pieces) 0.5 kg Wire rack 4
(
35-45
Toast
Toasts, browned (4 slices) - Wire rack 4
(
2-4
Toasts with filling, browned from
above (4 slices)
- Wire rack 4
(
3-5
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.