Bosch Appliances HBG78R7.0B Meat, Beef, Cook sirloin fatty-sideup, Programmes, Weight range in kg

Meat

Pour the specified amount of liquid into the ovenware.

Beef

When cooking pot roasts, ensure that sufficient liquid is added. You can also use the marinade.

When cooking Viennese boiled beef, add enough liquid (water or stock) to almost cover the meat.

Cook sirloin fatty-side up.

Programmes	Weight range in kg	Add liquid	Weight setting
Beef
Pot roast, fresh	0.5-3.0	Yes	Weight of meat
e g. prime rib, boned shoulder, shoulder,
marinated beef
Pot roast, frozen*	0.5-2.0	Yes	Weight of meat
e g. prime rib, boned shoulder, shoulder
Sirloin, fresh, medium	0.5-2.5	No	Weight of meat
e. g. loin
Sirloin, fresh, rare	0.5-2.5	No	Weight of meat
e. g. loin
Sirloin, frozen, well-done*	0.5-2.0	No	Weight of meat
e. g. loin
Meat loaf*	0.3-3.0	No	Total weight
Viennese boiled beef, fresh	0.5-2.5	A generous amount	Weight of meat
Veal		(celery, tomatoes, carrots) into the dish and spread out the leg
To make osso buco, place generous quantities of vegetables		cuts on top. If necessary, add liquid (stock).
Programmes	Weight range in kg	Add liquid	Weight setting
Veal
Joint, fresh, lean	0.5-3.0	Yes	Weight of meat
e. g. topside, flank
Joint, fresh, marbled	0.5-3.0	A little	Weight of meat
e. g. neck, scrag end
Joint, frozen, lean*	0.5-2.0	Yes	Weight of meat
e. g. topside, flank
Joint, frozen, marbled*	0.5-2.0	A little	Weight of meat
e. g. neck, scrag end
Knuckle on the bone, fresh	0.5-2.5	Yes	Weight of meat
Osso buco	0.5-3.5	Yes	Weight of meat
e. g. veal leg slices with vegetables

Pork

For meat that is still on the bone, place it into the roasting dish with the exposed bone facing down.

Joints with a crust should be placed in the dish with the crust side up. Before cooking, score the rind in a criss-cross pattern, without damaging the meat.

Place ham joints in the dish with the layer of fat facing upwards. Cook in an uncovered dish until a brown crust forms.

For joints, set the weight of the meat; for rolled joints and meat loaf, set the total weight.

Programmes	Weight range in kg	Add liquid	Weight setting
Pork
Neck joint, fresh, boned	0.5-3.0	Yes	Weight of meat
Neck joint, fresh, on the bone	0.5-3.0	Yes	Weight of meat
Neck joint, frozen, boned*	0.5-2.0	Yes	Weight of meat
Neck joint, frozen, on the bone*	0.5-2.0	Yes	Weight of meat
Roast cutlet, fresh, on the bone	0.5-3.0	Yes	Weight of meat
Roast loin, fresh	0.5-2.5	Yes	Weight of meat
Rolled roasting joint, fresh	0.5-3.0	Yes	Total weight
Joint with crust, fresh	0.5-3.0	No	Weight of meat
e. g. belly

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