Bosch Appliances Oven HBA36B6.0W User Manual
20
Season the meat. Season frozen meat in the same way as fresh
meat.
Many dishes require the addition of liquid. Pour enough liquid
Many dishes require the addition of liquid. Pour enough liquid
into the ovenware so that the base is covered to a depth of
approx. ½ cm. If the table specifies “a little” liquid, 2-
3 tablespoons are usually sufficient. If the table says “Yes”, feel
free to add more. Observe the instructions given before and in
the tables.
Cover the ovenware with a lid. Place it on the wire rack at
Cover the ovenware with a lid. Place it on the wire rack at
level 2.
For some dishes, it is not possible to set a later end time.
For some dishes, it is not possible to set a later end time.
These dishes are marked with an asterisk *.
Always place the ovenware into the cooking compartment
Always place the ovenware into the cooking compartment
without preheating it.
Programmes
Poultry
Place poultry in the roasting dish, breast side up. The
Place poultry in the roasting dish, breast side up. The
programme is not suitable for stuffed poultry.
When cooking several drumsticks, set the weight of the
When cooking several drumsticks, set the weight of the
heaviest drumstick. The drumsticks must be approximately the
same weight.
Example: For 3 chicken drumsticks of 300 g, 320 g and 400 g,
Example: For 3 chicken drumsticks of 300 g, 320 g and 400 g,
set 400 g.
Just as with drumsticks, if you want to prepare two chickens of
Just as with drumsticks, if you want to prepare two chickens of
similar size in one roasting dish, make settings according to the
weight of the heavier chicken.
Meat
Pour the specified amount of liquid into the ovenware.
Pour the specified amount of liquid into the ovenware.
Beef
When cooking pot roasts, ensure that sufficient liquid is added.
You can also use the marinade. Cook sirloin fatty-side up.
Programmes
Programme
number
Weight range in kg
Add liquid
Weight setting
Poultry
Chicken, fresh
Chicken, fresh
P1*
0.7-2.0
No
Weight of meat
Poulard, fresh
P2*
1.4-2.3
No
Weight of meat
Duck, fresh
P3*
1.6-2.7
No
Weight of meat
Goose, fresh
P4*
2.5-3.5
No
Weight of meat
Small turkey, fresh
P5*
2.5-3.5
No
Weight of meat
Drumsticks, fresh, e. g. chicken, duck,
goose, turkey drumsticks
P6*
0.3-1.5
No
Weight of heaviest
drumstick
Programmes
Programme
number
Weight range in kg
Add liquid
Weight setting
Beef
Pot roast, fresh
e g. prime rib, boned shoulder, shoulder,
Pot roast, fresh
e g. prime rib, boned shoulder, shoulder,
marinated beef
P7
0.5-3.0
Yes
Weight of meat
Pot roast, frozen
e g. prime rib, boned shoulder, shoulder
e g. prime rib, boned shoulder, shoulder
P8*
0.5-2.0
Yes
Weight of meat
Sirloin, fresh, rare
e. g. loin
e. g. loin
P9
0.5-2.5
No
Weight of meat
Veal
Joint, fresh, lean
e. g. topside, flank
Joint, fresh, lean
e. g. topside, flank
P10
0.5-3.0
Yes
Weight of meat
Joint, fresh, marbled
e. g. neck, scrag end
e. g. neck, scrag end
P11
0.5-3.0
A little
Weight of meat
Knuckle on the bone, fresh
P12
0.5-2.5
Yes
Weight of meat
Lamb
Leg, fresh, boned, well done
Leg, fresh, boned, well done
P13
0.5-2.5
A little
Weight of meat
Leg, fresh, boned, medium
P14
0.5-2.5
No
Weight of meat
Leg, fresh, on the bone, well done
P15
0.5-2.5
A little
Weight of meat
Leg, frozen, boned, well-done
P16*
0.5-2.0
A little
Weight of meat
Leg, frozen, on the bone, well done
P17*
0.5-2.0
A little
Weight of meat