Bosch HBA53B560B Instruction Manual page 42

Tips for roasting
Meat
Meat
Beef
Slow roast joint
Top side
Top rump
42
With roasting dishes made of stainless steel, browning
is not so intense and the meat is somewhat less well
cooked. Increase the cooking times.
Always place the ovenware in the centre of the wire
rack.
Place hot glass ovenware on a dry mat after cooking.
The glass could crack if placed on a cold or wet
surface.
The information in the table applies to food placed in a
cold oven and for meat taken directly from the
refrigerator.
The joints of meat should weigh between 500 g and
2 kg.
Ensure that you always use the lower temperature, if
the weight of the joint you wish to roast is high.
If there are several pieces of meat, calculate the
roasting time using the weight of the heaviest piece of
meat. The individual pieces of meat should be
approximately the same size.
When using the % Top/bottom heating and 4
Circulated air grilling types of heating, turn the pieces
of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it
to rest for 10 minutes. This allows better distribution of
the meat juices.
When roasting joints of pork with a rind, make cuts in
the rind crossways and if it is to be turned, first place
the joint with the rind side down in the dish.
Dish
Universal pan with
wire insert
Universal pan with
wire insert
Shelf Type of
position heating
1 :
1 :
Tempera Time, min per
ture in C 500g + add.
Time
130 140 40+40
160 170 30+25