Bosch Appliances HBA36B6.0W instruction manual Meat, poultry, fish, Ovenware, Roasting, Grilling

Meat, poultry, fish

Ovenware

You may use any heat­resistant 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

Add in a little liquid if the meat is lean. Cover the base of the ovenware with approx. ½ cm of liquid.

Add liquid generously for pot roasts. Cover the base of the ovenware with approx. 1 - 2 cm of liquid.

The amount of liquid depends on the type of meat and the material the ovenware is made of. If preparing meat in an enamelled roasting dish, it will need a little more liquid than if cooked in glass ovenware.

Roasting dishes made from stainless steel are not ideal. The meat cooks more slowly and browns less fully. Use a higher temperature and/or a longer cooking time.

Grilling

When grilling, preheat the oven for approx. 3 minutes, before placing the food into the cooking compartment.

Always grill with the oven door closed.

As far as possible, the pieces of food you are grilling should be of equal thickness. This will allow them to brown evenly and remain succulent and juicy.

Turn the food you are grilling after Z of the time.

Do not add salt to steaks until they have been grilled.

Place the food to be grilled directly on the wire rack. If you are grilling a single piece, the best results are achieved by placing it in the centre of the wire rack.

The universal pan should also be inserted at level 1. The meat juices are collected in the pan and the oven is kept cleaner.

When grilling, do not insert the baking tray or universal pan at level 4 or 5. The high heat distorts it and the cooking compartment can be damaged when removing it.

The grill element switches on and off continually. This is normal. The grill setting determines how frequently this will happen.

Meat

Turn pieces of meat halfway through the cooking time.

When the roast is ready, turn off the oven and allow it to rest for an additional 10 minutes. This allows better distribution of the meat juices.

After cooking, wrap sirloin in aluminium foil and leave it to rest for 10 minutes in the oven.

For roast pork with a rind, score the rind in a crossways pattern, then lay the roast in the dish with the rind at the bottom.

Meat	Weight	Accessories and	Level	Type of	Temperature	Cooking time
		ovenware		heating	in °C, grill set-	in minutes
					ting
Beef
Pot-roasted beef	1.0 kg	covered	2	%	200-220	100
	1.5 kg		2	%	190-210	120
	2.0 kg		2	%	180-200	140
Fillet of beef, medium	1.0 kg	uncovered	2	%	210-230	60
	1.5 kg		2	%	200-220	80
Sirloin, medium	1.0 kg	uncovered	1	4	220-240	60
Steaks, 3 cm thick, medium		wire rack + univer-	5+1	(	3	15
		sal pan
Veal
Joint of veal	1.0 kg	uncovered	2	%	190-210	110
	1.5 kg		2	%	180-200	130
	2.0 kg		2	%	170-190	150
Knuckle of veal	1.5 kg	uncovered	2	%	210-230	140
Pork
Joint without rind (e.g. neck)	1.0 kg	uncovered	1	4	190-210	120
	1.5 kg		1	4	180-200	150
	2.0 kg		1	4	170-190	170
Joint with rind (e.g. shoulder)	1.0 kg	uncovered	1	4	190-210	130
	1.5 kg		1	4	180-200	160
	2.0 kg		1	4	170-190	190
Fillet of pork	500 g	wire rack + univer-	3+1	4	230-240	30
		sal pan

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