Bosch HBC36D7.4, Инструкция по эксплуатации

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27
Veal
Pork
Miscellaneous
Roasting tips
Food Amount Accessories Level Operating
mode
Temperature in°C Cooking time
in min.
Joint of veal, marbled 1 kg wire rack + baking tray 2 Combination 160 ­ 170 60 ­ 70
Joint of veal, lean 1 kg wire rack + baking tray 2 Combination 160 ­ 170 50 - 60
Veal back* 1 kg wire rack + baking tray 2 Combination 160 - 180 15 ­ 25
Breast of veal, stuffed 1.5 kg wire rack + baking tray 2 Combination 140 - 160 75 - 120
* Sear first
Food Amount Accessories Level Operating
mode
Temperature in°C Cooking time
in min.
Joint without rind (e.g.
neck)
1.5 kg wire rack + baking tray 2 Combination 170 ­ 180 70 ­ 80
Joint with rind (crack-
ling)
1.5 kg wire rack + baking tray 2 Steam 100 20 ­ 25
Combination 140 - 160 40 ­ 50
Hot air 210 - 220 20
Fillet of pork* 0.5 kg wire rack + baking tray 2 Combination 160 - 180 20 ­ 30
Fillet in puff pastry 1 kg baking tray 2 Combination 180 ­ 200 40 ­ 60
Smoked pork on the
bone
1 kg wire rack + baking tray 2 Combination 120 ­ 140 60 ­ 70
Smoked pork ribs sliced baking tray 2 Steam 100 15 - 20
Rolled roasting joint 1.5 kg wire rack + baking tray 2 Combination 170 ­ 180 70 ­ 80
* Sear first
Food Amount Accessories Level Operating mode Temperature in°C Cooking time
in min.
Meat loaf made from
0.5 kg minced
meat
baking tray 2 Combination 140 - 150 45 ­ 60
Saddle of venison on
the bone*
0.6 - 0.8 kg wire rack + baking tray 2 Combination 150 - 170 15 - 30
Boned leg of lamb 1.5 kg wire rack + baking tray 2 Combination 170 ­ 180 60 ­ 80
Saddle of lamb on the
bone*
1.5 kg wire rack + baking tray 2 Combination 160 ­ 170 15 ­ 25
Rabbit portions 1.5 kg wire rack + baking tray 2 Combination 150 ­ 160 40 ­ 60
Wiener sausages - perf
baking tray
3
1
Steam 80 - 85 12 - 18
Bavarian veal sau-
sages
- perforated +
baking tray
3
1
Steam 80 - 85 15 - 20
* Sear first
Using the roasting set Using the roasting set will give optimum results and the cooking compartment will stay
as clean as possible. You can purchase the roasting set as an accessory from specialist
retailers (see section: Accessories)
When is the roast ready? Use a meat thermometer (available from specialist retailers) or carry out the "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 outside is
burnt in places.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, choose a smaller roasting dish or add more liquid.
The roast looks good, but the juices are
too clear and watery.
Next time, choose a larger roasting dish or add less liquid.