Bosch MBA534B.0A Gebruiksaanwijzing - Pagina 30
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Recommended setting values
The table lists values for poultry, meat and fish, with
default values for the weight.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish is
placed into a cold cooking compartment.
If you wish to cook heavier poultry, meat or fish, always
use the lower temperature. If cooking more than one
item, use the weight of the heaviest item as a basis for
determining the cooking time. The individual pieces
should be approximately the same size.
As a general rule: The larger the poultry, meat or fish,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry, meat or fish after approx. ^ to Z of
the time listed.
Roasting, braising and grilling in the bottom oven
Roasting and Braising
Food
Slow roast joint (beef)
Beef top side / top rump
Lamb leg (bone-in)
Lamb shoulder (bone-in)
Lamb shoulder (boned and rolled)
Rack of lamb**
Pork, roast joint
Pork, loin joint
Pork, belly
Pork, gammon joint
Chicken, whole
Chicken portion, bone-in, 200-250g
each
Duck, 2-3 kg
Turkey, crown
Turkey, thighs
Turkey, whole, 4-8kg
Fish, braised, whole 300g, e.g. trout
Fish, braised, whole 1,5kg, e.g.
salmon
Fish fillet, plain, braised, 400g
Meat loaf
Diced meat (beef, pork, lamb), 500g
meat
Diced chicken (boned), 500g meat
Braising steak
* Preheat
** Without fat layer (best end neck), do not turn
*** Do not turn
**** Bone side down, do not turn
30
Dish
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Wire rack
Cookware, covered
Cookware, covered
Cookware, covered
Wire rack
Cookware, covered
Cookware, covered
Cookware, covered******
Cover the bottom of the glass cookware with approx. 1/
2 cm of liquid.
The quantity of liquid depends on the type of meat, the
material the cookware is made from and on whether or
not a lid is used. If you are cooking meat in an
enamelled or dark-coloured metal roasting dish, it will
need a little more liquid than if cooked in glass
cookware.
Calculating the cooking time (e.g. 20+35):
To calculate the cooking time, assume 20 minutes per
500 g of meat plus an extra 35 minutes. For 1.5 kg, the
cooking time would therefore be 95 minutes.
Cooking time range (e.g. 10-15):
Your food will be ready within the specified range of
time (in minutes).
Shelf posi-
Type of heat-
tion
ing
2
:
2
:
2
:
2
:
2
:
2
:
2
:
2
:
2
:
2
:
2
:
2
:
2
:
2
:
2
:
1
:
2
7
2
7
2
7
2
:
2
7
2
7
2
7
Temperature
Time in minutes
in °C
140
50+50
170
40+30
160-170
25+15
160-170
15+25
170-180
18+30
170-190*
15+20
180-190
30+35
190-200***
40+10
170-180***
30+25
160-170***
30+30
200-210
25+15
200-220
40-50
180-190
25+20
150-160****
20+15
180-190
40+25
150-160
12+12
170-190
25-35
190-210
50-60
170-190
30-40
170-180
20+40
140
120-140
140
100-120
140
100-120