Manual Bosch HBG53R550 (page 19 of 28) (English)

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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.

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

When using the

% Top/bottom heating and 4 Circulated air

grilling types of heating, turn the pieces of meat halfway

through the cooking time.

When the roast is ready, turn off the oven and allow it to rest for

10 minutes. This allows better distribution of the meat juices.

When roasting joints of pork with a rind, make cuts in the rind

crossways and if it is to be turned, first place the joint with the

rind side down in the dish.

Food Dish Shelf

position

Type of

heating

Temperature

in °C

Time, min. per

500 g + add.

time

Beef

Slow roast joint Universal pan with wire insert 1

130-140 40 + 40

Top side, top rump Universal pan with wire insert 1

160-170 30 + 25

Lamb

Leg Universal pan with wire insert 1

160-170 30 + 25

Shoulder (bone in) Universal pan with wire insert 1

160-170 25 + 20

Shoulder (boned and rolled) Universal pan with wire insert 1

170-180 25 + 25

Rack of lamb Universal pan with wire insert 1

180-190 25 + 25

Pork

Roast joint Universal pan with wire insert 1

180-190 35 + 35

Loin joint Universal pan with wire insert 1

170-180 30 + 30

Belly Universal pan with wire insert 1

160-170 30 + 25

Gammon joint Universal pan with wire insert 1

160-170 30 + 30

Poultry

Chicken Universal pan with wire insert 1

170-180 25 + 25

Chicken, portion (200-250 g each) Universal pan with wire insert 1

190-200 20 + 25

Chicken, quarter (450 g each) Universal pan with wire insert 1

180-190 20 + 25

Duck Universal pan with wire insert 1

180-190 20 + 20

Turkey, crown Universal pan with wire insert 1

160-170 15 + 15

Turkey, whole (up to 12 kg) Universal pan with wire insert 1

160-170 12 + 12

Casserole

Diced meat (beef, pork, lamb) Wire rack + glass roasting dish

with lid

140 120-150 (total

time)

Braising steaks Wire rack + glass roasting dish

with lid

140 120-150 (total

time)

Chicken Wire rack + glass roasting dish

with lid

140 60-90

Complete meal

With beef Wire rack + universal pan with

wire insert

4+1

160, then 200

(yorkshire pud-

ding)

weight of meat

(see table

above) + 15-25

for yorkshire

pudding

With chicken Wire rack + universal pan with

wire insert

4+1

180 weight of

chicken (see

table above)

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Bosch HBG53R550 Manual

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