Bosch HHF113B 0B Series - Poultry, Meat, Fish: Settings and Tips; Grilling Settings

en How it works
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Poultry, meat and fish
The table lists values for poultry, meat and fish, with de-
fault values for the weight.
If you prepare dishes that are larger or heavier than
what is specified in the recommended settings, always
use the lower temperature. If cooking more than one
item, use the weight of the heaviest item as a basis for
determining the cooking time. The individual pieces
must be approximately the same size.
Tips for poultry, meat and fish
Observe the instructions when preparing poultry, meat
and fish
Poultry
¡ For duck or goose, pierce the skin on the underside
of the wings. This allows the fat to drain out.
¡ If using duck breast, score the skin. Do not turn
duck breasts.
¡ 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.
Meat
¡ Coat lean meat with fat as required, or separate the
pieces.
¡ When roasting, add a little liquid if the meat is lean.
Cover the base of the glass cookware with ap-
prox.1/2cm of liquid.
¡ Score the rind crosswise. If you turn the joint when
cooking it, ensure that the rind is underneath to be-
gin with.
¡ When the joint is ready, turn off the oven and allow
it to rest for a further 10 minutes in the cooking
compartment, keeping the door closed. This helps
distribute the meat juices more evenly. Wrap the
joint in aluminium foil if necessary. The resting time
is not included in the specified cooking time.
¡ It is more convenient to roast and braise meat in the
cookware. You can take the joint out of the cooking
compartment more easily in the cookware, and pre-
pare the sauce in the cookware itself.
¡ The quantity of liquid depends on the type of meat,
the material the cookware is made from and on
whether or not a lid is used. If you are cooking meat
in an enamelled or dark-coloured metal roasting
dish, it will need a little more liquid than if cooked in
glass cookware.
¡ The liquid in the cookware evaporates as the meat
roasts. Carefully pour in more hot liquid if required.
¡ The distance between the meat and the lid must be
at least 3cm. The meat may expand.
¡ To braise the meat, sear it first as required. Add wa-
ter, wine, vinegar or similar for the braising liquid.
The base of the cookware must be covered with 1–
2cm of liquid.
Fish
¡ You do not need to turn whole fish.
¡ Place the whole fish into the cooking compartment
in swimming position with the dorsal fin facing up-
wards.
¡ Placing half a potato or a small ovenproof container
in the stomach cavity of the fish provides stability.
¡ You can tell when the fish is cooked because the
dorsal fin can be removed easily.
¡ When stewing, add two to three tablespoons of li-
quid and a little lemon juice or vinegar into the
cookware.
Recommended settings
Grilling
Grilling
Food Dish Shelf posi-
tion
Type of
Heating
Grill setting Time in
minutes
Beef
Steaks, height 2-3 cm Wire rack
+
universal pan
5
+
3
3 1.side 4-5
2.side 4-5
Burgers, height 1-2 cm Wire rack
+
universal pan
5
+
3
3 1.side
14-16
2.side
10-12
Lamb
Steaks, height 2-3 cm Wire rack
+
universal pan
5
+
3
3 1.side 6-7
2.side 6-7
Chops, height 2-3 cm Wire rack
+
universal pan
5
+
3
3 1.side 5-6
2.side 5-6
Pork
Steaks, height 1-2 cm Wire rack
+
universal pan
5
+
3
3 1.side 6-7
2.side 6-7
1
Preheat for 3 mins