Tips For Roasting And Grilling - Bosch HGV745363Q Instruction Manual

Meat
Minced meat
Meat loaf
Sausages
Sausages
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down. Turn
Z
after of the specified time.
Poultry
Chicken, whole
Poulard, whole
Chicken, halved
Chicken portions
Duck, whole
Goose, whole
Small turkey, whole
Turkey thigh
Fish
Turn the pieces of fish after
Whole fish does not have to be turned. Place the whole fish in the
oven in its swimming position with its dorsal fin facing upwards.
Fish
Fish, whole
Fish steak, 3 cm thick

Tips for roasting and grilling

The table does not contain information for
the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling is
partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
84
Weight Accessories and
ovenware
Made from Uncovered
500 g meat
Wire rack
Weight Accessories and
ovenware
1.2 kg Wire rack
1.6 kg Wire rack
500 g each Wire rack
300 g each Wire rack
2.0 kg Wire rack
3.5-4.0 kg Wire rack
3.0 kg Wire rack
1.0 kg Wire rack
Z of the time.
Weight Accessories and
ovenware
300 g each Wire rack
(approx.)
1.0 kg Wire rack
1.5 kg Wire rack
Wire rack
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test". Press
down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it
needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on the
fronts of adjacent units.
Level Type of heat-
ing
1 4
(
4
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
time.
For duck or goose, pierce the skin on the underside of the wings.
This allows the fat to run out.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Level Type of heat-
ing
2 4
2 4
2 4
4
3
4
2
2 4
2 4
2 4
Placing half a potato or a small ovenproof container in the belly of
the fish will make it more stable.
If you are grilling directly on the wire rack, the universal pan
should also be inserted at level 1. The liquid is then collected,
thereby keeping the oven cleaner.
Level Type of heat-
ing
2 (
4
2
4
2
3 (
Temperature Cooking time
in °C, grill set- in minutes
ting
170-190 70
3 15
Z
of the
Temperature Cooking time
in °C in minutes
200-220 60-70
190-210 80-90
200-220 40-50
200-220 30-40
170-190 90-100
160-170 110-130
170-190 80-100
180-200 90-100
Temperature Cooking time
in °C, grill set- in minutes
ting
3 20-25
180-200 45-50
170-190 50-60
2 20-25