Bosch HBA21B1 1 Series Instruction Manual page 17

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.
Meat
Beef
Pot-roasted beef
Fillet of beef, medium
Sirloin, medium
Steaks, 3 cm thick, medium
Veal
Joint of veal
Knuckle of veal
Pork
Joint without rind (e.g. neck)
Joint with rind (e.g. shoulder)
Pork fillet
Pork joint, lean
Smoked pork on the bone
Steaks, 2 cm thick
Pork medallions, 3 cm thick
Lamb
Saddle of lamb on the bone
Boned leg of lamb, medium
Game
Saddle of venison on the bone
Boned leg of roe venison
Roast game
Joint of venison
Rabbit
Minced meat
Meat loaf
Sausages
Weight Accessories and
ovenware
1.0 kg Covered
1.5 kg
2.0 kg
1.0 kg Uncovered
1.5 kg
1.0 kg Uncovered
Wire rack + univer-
sal pan
1.0 kg Uncovered
1.5 kg
2.0 kg
1.5 kg Uncovered
1.0 kg Uncovered
1.5 kg
2.0 kg
1.0 kg Uncovered
1.5 kg
2.0 kg
500 g Wire rack + univer-
sal pan
1.0 kg Uncovered
1.5 kg
2.0 kg
1.0 kg Covered
Wire rack + univer-
sal pan
Wire rack + univer-
sal pan
1.5 kg Uncovered
1.5 kg Uncovered
1.5 kg Uncovered
1.5 kg Covered
1.5 kg Covered
1.5 kg Covered
2.0 kg Covered
Made from Uncovered
500 g meat
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
heating
2
%
2
%
2
%
2
%
2
%
1
4
5+1
(
2
%
2
%
2
%
2
%
1
4
1
4
1
4
1
4
1
4
1
4
3+1
4
2
%
2
%
2
%
2
%
5+1
(
5+1
(
2
4
1
4
2
%
2
%
2
%
2
%
2
%
1
4
Temperature Cooking time
in °C, grill set- in minutes
ting
210-230 100
200-220 120
190-210 140
210-230 60
200-220 80
220-240 60
3 15
190-210 110
180-200 130
170-190 150
210-230 140
190-210 120
180-200 150
170-190 170
190-210 130
180-200 160
170-190 190
220-230 30
200-220 120
190-210 140
180-200 160
200-220 70
3 20
3 10
190 60
150-170 120
200-220 50
210-230 100
180-200 140
180-200 130
220-240 60
180-200 80
17