Meat, Poultry, Fish - Bosch HBM13B550B Instruction Manual

You were baking on several levels. The
items on the top baking tray are darker
than that on the bottom baking tray.
Condensation forms when you bake
moist cakes.

Meat, poultry, fish

Ovenware
The universal pan with insert wire rack is suitable for large
roasts. You may also use any heat-resistant ovenware.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be 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.
ó Main oven
Meat
Beef
Slow roast joint
Top side and top rump
Lamb
Leg
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)
Always use : 3D hot air to bake on more than one level. Baking trays that are placed in
the oven at the same time will not necessarily be ready at the same time.
Baking may result in the formation of water vapour, which escapes above the door. The
steam may settle and form water droplets on the control panel or on the fronts of adja-
cent units. This is a natural process.
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
Universal pan with roast-
ing rack
Roasting
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.
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.
Shelf posi- Type of
tion heating
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Temperature Time, mins per
in °C 500 g + add.
time
130-140 40+40
160-170 30+25
160-170 30+25
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
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