Инструкции Пользователя для Bosch HBE5451UC

19

Cookware
You may use any heat-resistant cookware. Always place 

the cookware in the center of the wire rack. The 

enameled baking tray is also suitable for large roasts.

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A lower temperature results in more even browning.

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Depending on the size of the meat, add 2 or 3 

tablespoons of liquid to lean meat and 8 to 10 

tablespoons of liquid to pot roasts.

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When cooking duck or goose, pierce the skin on the 

underside of the wings to allow the fat to run out.

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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.

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Turn pieces of meat halfway through the cooking time.

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

to rest for an additional 10 minutes. This will allow the 

meat juices to distribute themselves better inside the 

roast.

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When roasting large pieces of meat, you may find that 

the amount of steam and condensation on the oven 

door is more than usual. This is a normal occurrence 

that has no effect on the oven's performance. Once 

roasting is complete, dry the oven door and window 

with a cloth.

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If you are roasting on the wire rack, insert the 

enameled baking tray into shelf position 1 to collect 

the drips of fat.

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As far as possible, the pieces of food you are broiling 

should be of equal thickness. They should be at least 

1 inch thick. This will allow them to brown evenly and 

remain succulent and juicy.

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Place the food to be broiled in the center of the wire 

rack. Pour a little water into the enameled baking tray 

and insert this into the shelf position underneath the 

broil element to collect the drips of fat. Never place it 

on the cooking compartment floor.

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Drizzle some oil over the food to be broiled before you 

place it on the wire rack under the broil element.

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If the food to be broiled is thin, turn it over halfway 

through broiling; if it is thick, turn it over several times 

during broiling. Use tongs when turning the food to 

avoid piercing it and, in the case of meat, to keep the 

meat juices inside the meat.

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Dark meats such as lamb and beef brown better and 

more quickly than light meats such as pork and veal.

How can you 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 crack-

ling is partly burnt.

Check the shelf position and temperature.

The roast looks good but the juices 

are burnt.

Next time, use a smaller roasting dish and add more liquid.

The roast looks good but the juices 

are too clear and watery.

Next time, use a larger roasting dish and use less liquid.