Bosch HB.21B Instruction Manual page 14

Do not place the baking tray or universal tray at level 4 or 5.
Due to the extreme heat, it could be deformed and cause
damage to the oven interior when it is removed.
In so far as it is possible, use pieces of the same thickness.
This will help them brown evenly and remain juicy. Salt the
fillets after grilling.
Turn the pieces after the time has elapsed.
Z
The grill resistance switches on and off automatically. This is
normal. The frequency depends on the chosen power level.
Meat
Beef stew (e. g. ribs)
Beef loin
Rare roast beef
Steaks, well done*
Steaks, rare*
Pork without rind (e. g. neck)
Pork with rind (e. g. back, leg)
Smoked pork ribs, on the bone
Minced meat casserole
Sausages
Roast veal
Boned leg of lamb
* Preheat the oven for 5 minutes.
Poultry
The weights of the table are for unstuffed birds ready to roast.
Place whole birds on the wire shelf initially with the breast side
down. Turn once after the estimated time.
Z
Turn pieces of meat such as turkey pieces or turkey breasts
over after half the cooking time has elapsed. Turn the pieces of
poultry after the time has elapsed.
Z
Poultry
Chicken halves, 1 to 4 portions
Chicken pieces
Chicken, whole 1 to 4 birds
Duck
Goose
Young turkey
2 turkey legs
14
Weight Cookware
1.0 kg covered
1.5 kg
2.0 kg
1.0 kg uncovered
1.5 kg
2.0 kg
1.0 kg uncovered
Wire shelf
1.0 kg uncovered
1.5 kg
2.0 kg
1.0 kg uncovered
1.5 kg
2.0 kg
1.0 kg covered
750 g of meat uncovered
approx. 750 g Wire shelf
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
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Level Type of Temperature at °C,
heating grill power
2 220-240
%
2 210-230
%
2 200-220
%
2 210-230
%
2 200-220
%
2 190-210
%
1 210-230
7
5 3
(
5 3
(
1 190-210
7
1 180-200
7
1 170-190
7
1 180-200
7
1 170-190
7
1 160-180
7
2 210-230
%
1 170-190
7
4 3
(
2 190-210
%
2 170-190
%
1 150-170
7
If cooking duck or goose, prick the skin below the wings to
release the fat.
The birds can be made brown and crunchy if they are smeared
with butter, brine or orange juice more or less at the end of
cooking time.
If grilling directly on the shelf, place the enamel tray on level 1.
Level Type of
heating
2
7
2
7
2
7
2
7
2
7
2
7
2
7
Cooking time,
minutes
90
110
130
70
80
90
40
20
15
100
140
160
120
150
180
70
70
15
100
120
110
Temperature 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