Bosch HB-Series-78C Instruction Manual page 39

Meat
Dish
Joint of pork without rind, e.g. neck, 1.5 kg
Joint of pork with rind, e.g. shoulder, 2 kg
Pork neck joint, 1.5 kg
Pork steaks, 2 cm thick
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Burger, 3–4 cm thick
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Leg of lamb, boned, medium, 1.5 kg
Saddle of lamb on the bone, medium, 1.5 kg
Grilled sausages
Meat loaf, 1 kg
* Preheat
** Slide the universal pan in underneath at shelf position 2
*** Do not turn
**** Turn after half/two-thirds of the cooking time
***** At the start, add liquid to the cookware so that at least 2/3 of the joint is covered in liquid
Fish
Dish
Fish, grilled, whole, 300 g, e.g. trout
Fish, grilled, whole, 1.5 kg, e.g. salmon
Fish fillet, cutlet, grilled, 2-3 cm thick
Fish fillet, braised, plain, 2-3 cm thick
Fish, braised, whole, 300 g, e.g. trout
Fish, braised, whole, 1.5 kg, e.g. salmon
* preheat
** Slide the universal pan in at shelf position 2
*** Slide the universal pan underneath the wire rack
Tips on roasting and braising
The cooking compartment becomes
very dirty.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
The crackling is too thin.
The roast looks good but the juices
are burnt.
The roast looks good but the juices
are too clear and watery.
The meat gets burned during brais-
ing.
Accessories/cookware
Cookware, uncovered
Cookware, uncovered
Cookware, covered
Wire rack
Wire rack + universal pan
Cookware, covered
Wire rack + universal pan
Wire rack
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Accessories/cookware
Wire rack
Wire rack
Wire rack
Cookware, covered
Cookware, covered
Cookware, covered
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Next time, use a smaller roasting dish and add more liquid if necessary.
Next time, use a larger roasting dish and add less liquid if necessary.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
Tested for you in our cooking studio
Shelf posi- Type of Step
tion heating
2 -
7
2 1
:
2
4
2 -
:
4 -
(
3 -
%
2 -
7
3 -
4
4 -
(
2 -
7
2 -
:
2 -
4
2 -
4
3 -
(
2 -
4
Shelf posi- Type of
tion heating
2
4
2
4
4
(
2
7
2
7
2
7
Tempera- Cooking time
ture in °C in mins
160-170 150-160
130-140 135-145
190-200 25-30
190-200 100-110***
3 20-25**
210-220**** 40-50**
200-220 130-150*****
200-220**** 60-70
3**** 25-30
160-180 140-160
200-220 125-140
170-190 70-80***
180-190 45-55***
3 15-20
170-180 70-80
Tempera- Cooking
ture in °C time in mins
160-180 20-30***
170-190 30-40***
3 12-22**
170-190 35-45
170-190 40-50
180-200 55-65
en
39