Bosch HBC53R550 Instruction Manual download pdf (Page 16)

The amount of liquid depends on the type of meat and the

material the ovenware is made of. If preparing meat in an

enamelled roasting dish, it will need a little more liquid than if

cooked in glass ovenware.

Roasting dishes made from stainless steel are not ideal. The

meat cooks more slowly and browns less fully. Use a higher

temperature and/or a longer cooking time.

Grilling

When grilling, preheat the oven for approx. 3 minutes, before

placing the food into the cooking compartment.

Always grill with the oven door closed.

As far as possible, the pieces of food you are grilling should be

of equal thickness. This will allow them to brown evenly and

remain succulent and juicy.

Turn the food you are grilling after

Z of the time.

Do not add salt to steaks until they have been grilled.

Place the food to be grilled directly on the wire rack. If you are

grilling a single piece, the best results are achieved by placing

it in the centre of the wire rack.

The universal pan should also be inserted at level 1. The meat

juices are collected in the pan and the oven is kept cleaner.

When grilling, do not insert the baking tray or universal pan at

level 4 or 5. The high heat distorts it and the cooking

compartment can be damaged when removing it.

The grill element switches on and off continually. This is normal.

The grill setting determines how frequently this will happen.

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.

Poultry

The weights indicated in the table refer to oven-ready poultry

(without stuffing).

Place whole poultry on the lower wire rack breast-side down.

Turn after

Z of the specified time.

Turn roasts, such as rolled turkey joint or turkey breast, halfway

through the cooking time. Turn poultry portions after

Z of the

time.

For duck or goose, pierce the skin on the underside of the

wings. This allows the fat to run out.

Poultry will turn out particularly crispy and brown if you baste it

towards the end of the roasting time with butter, salted water or

orange juice.

Fish

If you are grilling directly on the wire rack, the universal pan

should also be inserted at level 1. The liquid will be caught and

the oven remains cleaner.

Turn the pieces of fish after

Z of the grilling time.

There is no need to turn a whole fish. Place the whole fish in the

oven in its swimming position with its dorsal fin facing upwards.

Placing a scored potato or a small oven-proof container in the

stomach cavity of the fish will provide stability.

For fish fillets, add a few tablespoons of liquid to braise.

Tips for roasting and grilling

Poultry Weight Accessories and

cookware

Level Type of

heating

Temperature

in °C, grill set-

ting

Cooking time

in minutes

Chicken, whole 1.2 kg Wire rack 1

200-220 60-70

Chicken, halved 500 g each Wire rack 1

210-230 40-50

Chicken portions 150 g each Wire rack 2

210-230 30-40

Chicken portions 300 g each Wire rack 2

210-230 35-45

Duck, whole 2.0 kg Wire rack 1

170-190 100-120

Duck breast 300 g each Wire rack 2

230-250 25-35

Goose legs 400 g each Wire rack 2

210-230 40-50

Fish Weight Accessories and

cookware

Level Type of

heating

Temperature

in °C, grill set-

ting

Cooking time

in minutes

Fish, whole approx. 300

geach

Wire rack 2

(

2 20-25

1.0 kg Wire rack 1

200-220 45-55

1.5 kg Wire rack 1

180-200 60-70

Fish steak, 3 cm thick j Wire rack 2

(

2 20-25

Fish fillet Covered 1

210-230 25-30

The table does not contain information

for the weight of the joint.

Select the next lowest weight from the instructions and extend the time.

How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.

Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be

pressed in, it needs to be cooked for a little longer.

The roast is too dark and the crackling

is partly burnt.

Check the shelf height and temperature.

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Bosch HBC53R550 Instruction Manual Page 16

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