Bosch HBA24B1 0 Series Instrukcja obsługi - Strona 16

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Automatic roasting

Automatic roasting helps you to achieve sophisticated braised
dishes and juicy roasts very easily. You do not have to worry
about turning and basting and the cooking compartment
remains clean.
The cooking result depends on the quality of the meat and the
size and type of ovenware. Use an oven cloth or oven gloves
when you take the finished dish out of the cooking
compartment. The ovenware will be very hot. Take care when
opening the ovenware, as hot steam will escape.

Ovenware

The automatic roasting programmes are designed for roasting
meat in ovenware with a lid. Only use ovenware with a tightly
fitting lid. Also observe the information from the ovenware
manufacturer.
Suitable cookware
We recommend heat-resistant cookware (up to 300 °C) made
from glass or glass ceramic. Roasting dishes made from
stainless steel are not ideal. Their shiny surface reflects a high
proportion of the thermal radiation. The food will not brown as
much and the meat will be less well cooked. If you use a
stainless-steel roasting dish, remove the lid once the
programme has finished. Grill the meat at grill setting 3 for 8 to
10 minutes more. The dish browns more quickly if you use a
roasting dish made of enamelled steel, cast iron or diecast
aluminium. Add a little more liquid.
Unsuitable cookware
Cookware made of bright, shiny aluminium, unglazed clay or
plastic, and cookware with plastic handles, is not suitable.
Size of the ovenware
The meat should cover about two thirds of the ovenware base.
This will ensure that you get good meat juices.
The distance between the meat and the lid must be at least
3 cm. The meat may expand during the roasting process.
3
3
3
Fresh meat
Joint of beef topside, top round, thick flank, rump,
shoulder
Joint of veal topside, top round, thick flank, rump
Joint of pork neck, crown
Leg of lamb, boned
Meat loaf beef, mixed beef and pork
Goulash beef, pork, mixed beef and pork
Frozen meat
Joint of beef topside, top round, thick flank, rump,
shoulder
Joint of veal topside, top round, thick flank, rump
Joint of pork neck, crown
Leg of lamb, boned
16
3
3
Programme
number
P1
P2
P3
P4
P5
P6
Programme
number
P7
P8
P9
P10

Preparing the dish

Use fresh meat, ideally chilled or frozen.
Select suitable ovenware.
Weigh the fresh or frozen meat. You will find detailed
information in the table. You need the weight in order to set the
oven.
If you do not find the right weight for your meat, set the next
highest weight. For example, if your meat weighs 1.6 kg, then
you should set 1.75 kg.
Season frozen meat in the same way as fresh meat.
Liquid should be added for some dishes. Add enough liquid so
that there is approx. ½ cm covering the base of the ovenware.
If the table specifies "a little" liquid, 2-3 tablespoons are usually
sufficient. Observe the instructions in the tables.
Cover the ovenware with a lid. Place it on the wire rack at
level 2.
Always place the ovenware into the cooking compartment
without preheating it.

Meat

Add liquid to the empty ovenware, as specified in the table.
During the roast beef programmes (P1 and P7), the oven light
switches off before the end of the roasting time. The residual
heat is used to complete the roasting process. The dish is
ready when the signal sounds.
When roasting joints of meat, set the weight of the meat. When
roasting meat loaf and goulash, set the total weight.
Use deep ovenware for goulash. Place the meat at the bottom
and cover with vegetables.
When the roast is ready, it can be left to rest for an additional
10 minutes in the cooking compartment with the appliance
switched off and the door closed. This allows better distribution
of the meat juices.
3
3
Weight range in kg Add liquid
0.5-2.5
0.5-2.5
0.5-2.5
0.5-2.5
0.5-2.5
0.5-2.5
Weight range in kg Add liquid
0.5-2.0
0.5-2.0
0.5-2.0
0.5-2.0
3
3
3
Weight setting
yes
Weight of meat
yes
Weight of meat
yes
Weight of meat
yes
Weight of meat
no
Total weight
yes
Total weight
Weight setting
a little
Weight of meat
a little
Weight of meat
a little
Weight of meat
a little
Weight of meat