Bosch HBE5452UC Use And Care Manual page 47

Recommended Setting Values
You can find the ideal heating method for many meat
dishes in the table. Temperature and cooking time
depend on the quantity, consistency, and temperature of
the food. For this reason, setting ranges are indicated.
Try using the lower values to start with. You can increase
the temperature next time if necessary.
The setting values apply to chilled meat placed into the
cold cooking compartment. If you preheat the oven, you
can reduce the indicated cooking times by several
minutes.
You can find information on roasts and default values for
weights in the table. If you wish to roast a heavy piece of
meat, you should definitely use a lower temperature. If
cooking multiple pieces, use the weight of the heaviest
piece as a reference for determining the cooking time.
The individual pieces should be approximately equal in
size.
Dish
Pork
Joint of pork without rind,
e.g. neck, 3.5 lb (1.5 kg)
Joint of pork with rind,
e.g. shoulder, 4.5 lb (2 kg)
Pork tenderloin steak, 3.5 lb
(1.5 kg)
Pork fillet, 0.8 lb (400 g)
Smoked pork on the bone, 2.2 lb
(1 kg) (with a little added water)
Pork steak, 1 inch (2 cm) thick
Pork medaillons, 1.2 inch (3 cm)
thick
Beef
Fillet of beef, medium, 2.5 lb
(1 kg)
Pot-roasted beef, 3.5 lb (1.5 kg)
Sirloin, medium, 3.5 lb (1.5 kg)
Steak, 1 inch (3 cm) thick,
medium
Burger, 1 inch (3 cm) deep
Lamb
Leg of lamb, boned, medium
Saddle of lamb on the bone
(remove sinews, cut lengthwise
from the bone without turning)
Lamb cutlet
Accessories / cookware Rack
Cookware, uncovered
Wire rack
Cookware, uncovered
Wire rack
Cookware, covered
Wire rack
Wire rack
Wire rack
Cookware, covered
Wire rack
Wire rack
Wire rack
Cookware, uncovered
Wire rack
Wire rack
A general rule: the larger the roast, the lower the cooking
temperature and the longer the cooking time.
Turn roasts and grilled items after approx.
indicated time.
If you wish to follow one of your own recipes, you should
use similar dishes as a reference. Additional information
can be found in the tips on roasting, braising, and grilling
listed after the settings table.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results.
Heating methods used:
Bake
%
▯
Convection Broil
7
▯
Broil
(
▯
Heating Temperature
position mode in °F (°C)
2 355-375
7
(180-190)
2 375-390
7
(190-200)
2 430-445
7
(220-230)
3 430-445
7
(220-230)
2 410-445
7
(210-230)
5 -
(
5 -
(
2 410-430
7
(210-220)
2 390-430
7
(200-220)
2 430-445
7
(220-230)
3 -
(
4 -
(
2 340-375
7
(170-190)
2 355-375
7
(180-190)
3 -
(
to of the
^ Z
Broil Cooking
setting time in
mins.
- 110-130
- 130-140
- 70-80
- 20-25
- 70-90
2 16-20
3 8-12
- 40-50
- 130-160
- 60-70
3 15-20
3 25-30
- 50-80
- 40-50
3 12-16
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