Bosch HBB74C 0 Series Manual de instruções - Página 17

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Meat
Baked mince meat
Sausages
Roast veal
Boned leg of lamb
* Turn the roast beef over after half the cooking time has elapsed. When it has finished cooking, wrap it in aluminium foil and leave
it to rest in the oven for 10 minutes.
** Score the pork rind several times. If you intend to turn the meat, place it in the pan, rind side down first.
*** Place the enamel tray on level 1.
Poultry
The cooking times in the table below have been calculated for
an oven without any preheating.
The weight indications in the table refer to unstuffed oven-ready
birds.
If grilling directly on the shelf, place the enamel tray on level 1.
Poultry
Chicken halves, 1 to 4 portions
Chicken pieces
Chicken, whole 1 to 4 birds
Duck
Goose
Young turkey
2 turkey legs
Fish
The cooking times in the table below have been calculated for
use without preheating the oven.
Fish
Grilled fish
Fish slices
* Place the enamel tray on level 1.
Practical tips for grilling and roasting
No information is provided in the guidance
table for the weight of the meat to be roasted.
How can I check that the meat is ready?
The meat looks too dark and the outside is
burned in several places.
The meat looks fine, but the juices have
burned.
The meat looks fine, but the juices have not
browned and look watery.
Condensation is produced when making gravy
using the roasting juices.
Weight
Cookware
750 g of
uncovered
meat
approx.
Shelf***
750 g
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
Weight
Cookware
300 g
Shelf*
1.0 kg
1.5 kg
300 g each
Shelf*
Programme the nearest weight below the weight of your joint and increase the
cooking time.
Use a meat thermometer (available from specialist shops) or use the "spoon test".
Press down on the meat using a spoon. If the meat feels firm when pressed, it is
ready; if not, it must be cooked for more time in the oven.
Check that you have selected the correct height and temperature.
Next time, use a smaller dish or add more liquid.
Next time, use a larger dish or add less liquid.
A lot of this moisture evaporates via the condensation outlet, and droplets of
condensation may form on the colder control panel or on the fronts of nearby
kitchen units. This is an unavoidable phenomenon.
Level
Type of heating Temperature
1
7
4
(
2
%
2
%
1
7
When preparing duck or goose, prick the skin of the bird under
the wings several times: this will enable the fat to drain easily.
Turn the whole bird over after two thirds of the cooking time has
elapsed.
To make the skin deliciously golden and crispy, baste it with
butter, salted water or orange juice at the end of the cooking
time.
Level
Type of heating Temperature
2
7
2
7
2
7
2
7
2
7
2
7
2
7
Level
Type of heating Temperature
3
(
2
7
2
7
4
(
Cooking time,
at °C, grill
minutes
power
170-190
70
3
15
190-210
100
170-190
120
150-170
110
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
Cooking
at °C, grill
time,
power
minutes
2
20-25
180-200
45-50
170-190
50-60
2
20-25
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