Bosch HBA21B150E Gebrauchsanweisung - Seite 13
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Seite druckenProducts have been baked on different levels.
Biscuits on the upper tray are darker than those
on the lower tray.
Baking moist cakes produces condensation.
Meat, poultry, fish
Cookware
Any heatproof cookware can be used. For large roasts, the
enamel tray can also be used.
It is best to use glass containers. Check that the lid of the
cookware will fit and close properly.
If using enamel containers, add more liquid.
When using stainless steel pans, the meat does not brown well
and may even be left rare. If so, lengthen the cooking time.
Data shown in tables:
Uncovered cookware = open
Covered cookware = closed
Always place cookware in the centre of the wire shelf.
Hot glass cookware should be placed on a dry dishcloth. The
glass could shatter if rested on a wet or cold 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.
Meat
Ox stew (e.g. ribs)
Beef loin
Rare roast beef
Steaks, well done
Steaks, rare
Pork without rind (e.g. neck)
Pork with rind (e.g. shoulder, leg)
Smoked pork ribs, on the bone
Mince meat casserole
Sausages
Always use the hot air
Although several baking trays may be placed in the oven at the same time, this
does not mean that they will necessarily all be ready at the same time.
Condensation may form when baking. Some of this moisture may evaporate via
the door handle, and drops of condensation may form on the control panel or on
the front of nearby kitchen units. The oven is physically designed with this in
mind.
Weight
Cookware
1.0 kg
covered
1.5 kg
2.0 kg
1.0 kg
uncovered
1.5 kg
2.0 kg
1.0 kg
uncovered
Shelf
1.0 kg
uncovered
1.5 kg
2.0 kg
1.0 kg
uncovered
1.5 kg
2.0 kg
1.0 kg
covered
750 g of
uncovered
meat
approx.
Shelf
750 g
N
function when baking products on different levels.
Grilling
Always use the grill with the oven closed.
For grilling, preheat the oven for about 3 minutes before the
food is placed inside the oven.
Place the pieces directly on the wire shelf. If only one piece is
prepared, it is best if placed in the centre of the wire shelf.
Place the enamel tray at level 1. The tray will help keep the
oven clean by catching any meat juices.
Do not place the baking tray or universal tray at level 4 or 5.
Due to the extreme heat, it could be deformed and cause
damage to the oven interior when it is removed.
In so far as it is possible, use pieces of the same thickness.
This will help them brown evenly and remain juicy. Salt the
fillets after grilling.
Turn the pieces after
Z
the time has elapsed.
The grill resistance switches on and off automatically. This is
normal. The frequency depends on the chosen power level.
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.
Level
Type of heating Temperature
2
%
2
%
2
%
2
%
2
%
2
%
1
7
5
(
5
(
1
7
1
7
1
7
1
7
1
7
1
7
2
%
1
7
4
(
Cooking time,
at °C, grill
minutes
power
220-240
90
210-230
110
200-220
130
210-230
70
200-220
80
190-210
90
210-230
40
3
20
3
15
190-210
100
180-200
140
170-190
160
180-200
120
170-190
150
160-180
180
210-230
70
170-190
70
3
15
13