Bosch HSS352A, Руководство по эксплуатации

Страница: 16 / 49

31 30
Meat, poultry, fish
Poultry
1 to 4 chicken halves
Chicken pieces
1 to 4 whole chickens
Duck
Goose
2 Turkey legs
Weight
400 gr each
500 g
1 kg each
1,7 kg
3 kg
800 gr each
Cookware
Wire grill
Wire grill
Wire grill
Wire grill
Wire grill
Wire grill
Level
2
2
2
2
2
2
Type of
heating
ˆ
ˆ
ˆ
ˆ
ˆ
ˆ
Temperature
°C, grill
200–220
200–220
200–220
200–220
180–200
180–200
Time in
minutes
40– 50
30– 40
50– 70
90–100
90–100
90–100
The table applies to insertion into a cold oven.
Poultry will become particularly crispy and brown if you
coat it with butter, salty water, dripping fat or orange juice
at the end of the roasting time.
Turn the whole bird after two thirds of the grilling time.
Pierce the skin of duck or goose under the wings to
enable the fat to run off.
If you are grilling directly on the wire grill, insert the
universal pan on level 1.
Poultry
Example: One whole chicken
1
50
2
200
°
C
Meat, poultry, fish
Meat
Braised beef
(e.g. prime rib)
Sirloin steak
Roast beef, medium*
Steaks, tender
Steaks, medium
Pork without rind
(e.g. neck)
Pork with rind** (e.g.
shoulder, knuckles)
Smoked pork loin
Meatloaf
Sausages
Roast veal
Leg of lamb off the bone
Weight
1 kg
1,5 kg
2 kg
1 kg
1,5 kg
2 kg
1 kg
1 kg
1,5 kg
2 kg
1 kg
1,5 kg
2 kg
1 kg
750 g
Approx.
750 kg
1 kg
2 kg
1,5 kg
Cookware
covered
open
open
Wire grill
Wire grill
open
open
covered
open
Wire grill
open
open
Level
2
2
2
2
2
2
2
4
4
2
2
2
2
2
2
2
2
4
2
2
2
Type of
heating
t
t
t
t
t
t
ˆ
x
x
ˆ
ˆ
ˆ
ˆ
ˆ
ˆ
t
ˆ
x
t
t
ˆ
Temperature
°C, grill
210–230
210–230
210–230
190–210
180–200
170–190
240–250
x
x
180–200
170–190
160–180
200–220
190–210
180–200
210–230
160–180
x
190–210
170–190
160–180
Time in
minutes
80
100
120
70
80
90
40
20
15
100
140
160
100
120
140
60
70
15
100
120
120
* Roast beef should be turned after half of the specified time. Once cooked, wrap the beef in
aluminium foil and allow to stand in oven for 10 minutes.
** Cut into the rind of the pork and place it first, when it is to be turned over, with the rind
facing downward into the cookware.
The table applies to insertion into a cold oven.
The time specifications are provided as guidelines only
and depend on the type and quality of the meat.
Meat