Bosch HBM13B2 2B Series Instruction Manual page 19

Meat
Shoulder (on the bone)
Shoulder (boned and rolled)
Rack of lamb
Pork
Roast joint
Loin joint
Belly
Gammon joint
Poultry
Chicken
Chicken, portion
Chicken, quarter (450 g each)
Duck
Turkey, crown
Casserole
Diced meat (beef, pork, lamb)
Braising steaks
Chicken
Complete Meal
With beef
With chicken
Tips for grilling
Always grill with the oven door closed.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece of food, the best results are achieved by
placing it in the centre of the wire rack. The universal pan
should also be inserted underneath. The meat juices are
collected in the pan and the oven is kept cleaner.
If possible, grill items should be of equal thickness. This
ensures that they brown evenly while also remaining succulent.
Only add salt to steaks once they have been grilled.
Turn grilled items after the specified time.
Whole fish does not need to be turned. Place the whole fish in
the oven in its swimming position with its dorsal fin facing
upwards. Placing a scored potato or a small oven-proof
container in the stomach cavity of the fish will provide stability.
Dish
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Wire rack + glass roasting
dish with lid
Wire rack + glass roasting
dish with lid
Wire rack + glass roasting
dish with lid
Wire rack
Universal pan with roast-
ing rack
Wire rack
Universal pan with roast-
ing rack
Shelf posi- Type of
tion heating
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
2
<
2
<
2
<
4
<
1
4
<
1
The grill element switches on and off intermittently. This is
normal. How often this happens depends on the selected grill
setting.
Temperature Time, mins per
in °C 500 g + add.
time
160-170 25+20
170-180 25+25
180-190 25+25
180-190 35+35
170-180 30+30
160-170 30+25
160-170 30+30
170-180 20+25
190-200 20+25
180-190 20+25
180-190 20+20
160-170 15+15
140 120-150 total
time
140 120-150 total
time
140 60-90
160, then 200 Weight of meat
(Yorkshire pud- (see table
ding) above) + 15-25
for Yorkshire
pudding
180 Weight of
chicken (see
table above)
19