Bosch HBG6767 1A Series Instruction Manual

Also see for 8 Series: Instruction manual Recipes Instruction manual Installation instructions Assembly instructions

en Tested for you in our cooking studio40Notes■ The grill element switches itself continuously on andoff; this is normal. The grill setting determines howfrequently this occurs.■ Smoke may be produced when grilling.Meat thermometerYou can cook accurately using a meat thermometer.Read important notes on using the meat thermometer inthe corresponding chapter. There, you can find noteson inserting the meat thermometer, the possible heatingtypes and additional information. ~ "Meatthermometer" on page 18Recommended setting valuesIn the table, you can find the ideal heating type for thekind of poultry you are cooking. The temperature andcooking time depend on the amount, composition andtemperature of the food. Setting ranges are indicatedfor this reason. Try using the lower values at first. Youcan increase the temperature next time if necessary.The setting values are based on the assumption thatunstuffed, chilled, ready-to-roast poultry is placed into acold cooking compartment. By doing so, you can makeenergy savings of up to 20 per cent. If you preheat theoven, the indicated cooking times will be reduced byseveral minutes.In the table, you can find specifications for poultry withdefault values for the weight. If you wish to cook heavierpoultry, use the lower temperature in every case. Ifcooking multiple pieces, use the weight of the heaviestpiece as a reference for determining the cooking time.The individual pieces should be approximately equal insize.A general rule: the larger the poultry is, the lower thecooking temperature and the longer the cooking time.Turn the poultry after approx. ^ to Z of the indicatedtime.Note: Only use greaseproof paper that is suitable forthe selected temperature. Always cut greaseproofpaper to size.Tips■ For duck or goose, pierce the skin on the undersideof the wings. This allows the fat to run out.■ If using duck breast, score the skin. Do not turn duckbreasts.■ When you turn poultry, ensure that the breast side orthe skin side is underneath at first.■ Poultry will turn out particularly crispy and brown ifyou baste it towards the end of the roasting time withbutter, salted water or orange juice.Remove unused accessories from the cookingcompartment. This will achieve the best possiblecooking results and energy savings of up to 20 percent.Types of heating used:■ % Top/bottom heating■ 7 Circulated air grilling■ ( Grill, large area■ $ Pizza settingDish Accessories/cookware Shelf posi-tionType ofheatingTempera-ture in °CGrillsettingCookingtime inmins.ChickenChicken, 1 kg Wire rack 2 7 200-220 - 60-70Chicken breast fillet, 150 g each (grilling) Wire rack 4 ( - 3* 15-20Small chicken portions, 250 g each Wire rack 3 7 220-230 - 30-35Chicken goujons, nuggets, frozen Universal pan 3 $ 190-210 - 20-25Poulard, 1.5 kg Wire rack 2 7 200-220 - 70-90Duck and gooseDuck, 2 kg Wire rack 1 7 180-200 - 90-110Duck breast, 300 g each Wire rack 3 7 230-250 - 25-30Goose, 3 kg Wire rack 2 7 160-180 - 120-150Goose legs, 350 g each Wire rack 2 7 210-230 - 40-50TurkeySmall turkey, 2.5 kg Wire rack 2 7 180-200 - 70-90Turkey breast, boned, 1 kg Cookware, covered 2 % 240-260 - 80-100Turkey thigh, with bone, 1 kg Wire rack 2 7 180-200 - 80-100* Preheat for 5 mins