Bosch HBC86P7 3 Series, Инструкция по эксплуатации

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This will allow them to brown evenly and remain succulent and
juicy. Do not add salt to steaks until they have been grilled.
Use tongs to turn the pieces of food you are grilling. If you
pierce the meat with a fork, the juices will run out and it will
become dry.
Dark meat, e.g. beef, browns more quickly than lighter-
coloured meat such as veal or pork. When grilling light-
coloured meat or fish, these often only brown slightly on the
surface, although they are cooked and juicy on the inside.
The grill element switches off and on again automatically. This
is normal. The grill setting determines how frequently this will
happen.
Tips for braising
Use ovenware with a lid for braising fish.
Add two to three tablespoons of liquid and a little lemon juice
or vinegar into the ovenware.
Beef
Notes
■
Turn pot-roasted beef after
Y
and
Z
of the cooking time.
Finally, allow to stand for approx. a further 10 minutes.
■
Turn fillet of beef and sirloin halfway through the cooking
time. Finally, allow to stand for approx. a further 10 minutes.
■
Turn steaks after
Z
of the cooking time.
■
%
Top/bottom heating
■
(
Grill, large area
Veal
Note:
Turn joints and knuckle of veal halfway through the
cooking time. Finally, allow to stand for approx. a further
10 minutes.
■
3 Hot air
■
4 Hot air grilling
Pork
Notes
■
Turn lean joints of pork and rindless joints halfway through
the cooking time. Finally, allow to stand for approx. a further
10 minutes.
■
Place the joint in the ovenware rind-side up. Cut into the rind.
Do not turn the joint. Finally, allow to stand for approx. a
further 10 minutes.
■
Do not turn fillet of pork or smoke-cured pork chops. Finally,
allow to stand for approx. a further 5 minutes.
Turn the neck of pork after
Z
of the cooking time.
■
4
Hot air grilling
■
(
Grill, large area
Beef Accessories Level Type of
heating
Temperature
in °C, grill
setting
Microwave power
in watts
Cooking time in
minutes
Pot-roasted beef,
approx. 1 kg
Ovenware with lid, wire
rack
1
%
190-210 - 120-140
Pot-roasted beef,
approx. 1.5 kg
Ovenware with lid, wire
rack
1
%
180-200 - 140-160
Pot-roasted beef,
approx. 2 kg
Ovenware with lid, wire
rack
1
%
170-190 - 160-180
Fillet of beef, medium,
approx. 1 kg
Ovenware with lid, wire
rack
1
%
180-200 90 W 30-40
Fillet of beef, medium,
approx. 1.5 kg
Ovenware with lid, wire
rack
1
%
200-220 90 W 45-55
Sirloin, medium,
approx. 1 kg
Ovenware without lid, wire
rack
1
%
240-260 180 W 30-40
Steaks, medium, 3 cm
thick
Universal pan +
Wire rack
1
3
(
3 - 1st side: approx. 10-15
2nd side: approx. 5-10
Veal Accessories Level Type of
heating
Temperature in
°C, grill setting
Microwave power in
watts
Cooking time
in minutes
Joint of veal, approx. 1 kg Ovenware with lid,
wire rack
1
3
210-220 90 W 60-70
Joint of veal, approx. 1.5 kg Ovenware with lid,
wire rack
1
3
200-210 90 W 70-80
Joint of veal, approx. 2 kg Ovenware with lid,
wire rack
1
3
190-200 90 W 80-100
Knuckle of veal, approx.
1.5 kg
Ovenware with lid,
wire rack
1
4
190-200 - 120-130
Pork Accessories Level Type of
heating
Temperature in
°C, grill setting
Microwave power
in watts
Cooking time in
minutes
Joint without rind
(e.g. neck),
approx. 750 g
Ovenware with lid,
wire rack
1
4
220-240 180 W 40-50
Joint with rind
(e.g. shoulder)
approx. 1.5 kg
Ovenware without lid,
wire rack
1
4
180-200 - 150