Bosch HGV74W323Q Instruction Manual page 83

Meat
Beef
Pot-roasted beef
Fillet of beef, medium
Sirloin, medium
Steaks, medium, 3 cm thick
Veal
Joint of veal
Pork
Joint without rind (e.g. neck)
Joint with rind (e.g. shoulder)
Smoked pork on the bone
Lamb
Leg of lamb, boned, medium
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
after Z 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
Weight Accessories and
ovenware
1.0 kg Covered
1.5 kg
2.0 kg
1.0 kg Uncovered
1.5 kg
1.0 kg Uncovered
Wire rack
1.0 kg Uncovered
2.0 kg
1.0 kg Uncovered
1.5 kg
2.0 kg
1.0 kg Uncovered
1.5 kg
2.0 kg
1.0 kg Covered
1.5 kg Uncovered
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.
Level Type of heat-
ing
%
2
2 %
%
2
2 %
2 %
1 4
5 (
2 %
2 %
4
1
1 4
1 4
1 4
1 4
4
1
2 %
4
1
4
1
(
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
3 4
4
2
2 4
4
2
2 4
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.
Temperature Cooking time
in °C, grill set- in minutes
ting
200-220 120
190-210 140
180-200 160
210-230 70
200-220 80
210-230 50
3 15
190-210 100
170-190 120
200-220 100
190-210 140
180-200 160
200-220 120
190-210 150
180-200 180
210-230 70
150-170 120
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
83