Bosch HBA73A 1 Series Manual de instrucciones - Página 17
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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
the time has elapsed.
Z
The grill resistance switches on and off automatically. This is
normal. The frequency depends on the chosen power level.
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
Roast veal
Boned leg of lamb
Poultry
The weights of the table are for unstuffed birds ready to roast.
Place whole birds on the wire shelf initially with the breast side
down. Turn once after
the estimated time.
Z
Turn pieces of meat such as turkey pieces or turkey breasts
over after half the cooking time has elapsed. Turn the pieces of
poultry after
Z
the time has elapsed.
Poultry
Chicken halves, 1 to 4 portions
Chicken pieces
Chicken, whole 1 to 4 birds
Duck
Goose
Young turkey
2 turkey legs
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 meat
uncovered
approx. 750 g
Shelf
1.0 kg
uncovered
2.0 kg
1.5 kg
uncovered
Weight
Cookware
400 g each
Shelf
250 g each
Shelf
1.0 kg each
Shelf
1.7 kg
Shelf
3.0 kg
Shelf
3.0 kg
Shelf
800 g each
Shelf
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
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
(
2
%
2
%
1
7
If cooking duck or goose, prick the skin below the wings to
release the fat.
The birds can be made brown and crunchy if they are smeared
with butter, brine or orange juice more or less at the end of
cooking time.
If grilling directly on the shelf, place the enamel tray on level 1.
Level
Type of
heating
2
7
2
7
2
7
2
7
2
7
2
7
2
7
Temperature at °C,
Cooking time,
grill power
minutes
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
190-210
100
170-190
120
150-170
110
Temperature
Cooking time,
in °C
minutes
200-220
40-50
200-220
30-40
190-210
50-80
180-200
90-100
170-190
110-130
180-200
80-100
190-210
90-110
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