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 studio42Recommended setting valuesYou can find the ideal heating type for many meatdishes in the table. Temperature and cooking timedepend on the amount, composition and temperature ofthe food. Settings ranges are indicated for this reason.Try using the lower values at first. You can increase thetemperature next time if necessary.The setting values apply to chilled meat placed into thecold cooking compartment. By doing so, you can makeenergy savings of up to 20 per cent. If you preheat theoven, you can reduce the indicated cooking times byseveral minutes.You can find information on roasts and default valuesfor weights in the table. If you wish to roast a heavy jointof meat, you should definitely use a lower temperature.If roasting several joints, use the weight of the heaviestpiece as a basis for determining the cooking time. Theindividual pieces should be approximately equal in size.As a general rule: the larger a roasting joint is, the lowerthe cooking temperature and the longer the cookingtime.Turn roasting joints and grilled items after approx. ^ toZ of the indicated time.If you wish to follow one of your own recipes, youshould use similar dishes as a reference. You can findadditional information in the tips on roasting, braisingand grilling attached to the settings table.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 areaDish Accessories/cookware Shelf posi-tionType ofheatingTempera-ture in °CGrillsettingCookingtime inmins.PorkJoint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 2 7 180-190 - 110-130Joint of pork with rind, e.g. shoulder, 2 kg Wire rack 2 7 190-200 - 130-140Pork tenderloin steak, 1.5 kg Cookware, uncovered 2 7 220-230 - 70-80Fillet of pork, 400 g Wire rack 3 7 220-230 - 20-25Smoked pork on the bone, 1 kg (with a lit-tle added water)Cookware, covered 2 7 210-230 - 70-90Pork steaks, 2 cm thick Wire rack 5 ( - 2 16-20Pork medallions, 3 cm thick (preheat ovenfor 5 mins.)Wire rack 5 ( - 3* 8-12BeefFillet of beef, medium, 1 kg Wire rack 2 7 210-220 - 40-50Pot-roasted beef, 1.5 kg Cookware, covered 2 7 200-220 - 130-160Sirloin, medium, 1.5 kg Wire rack 2 7 220-230 - 60-70Steak, 3 cm thick, medium** Wire rack 3 ( - 3 15-20Burger, 3-4 cm thick Wire rack 4 ( - 3 25-30VealJoint of veal, 1.5 kg Cookware, uncovered 2 7 160-170 - 100-120Knuckle of veal, 1.5 kg Cookware, uncovered 2 % 200-210 - 100-120LambLeg of lamb, boned, medium, 1.5 kg Cookware, uncovered 2 7 170-190 - 50-80Saddle of lamb on the bone*** Wire rack 2 7 180-190 - 40-50Lamb chop Wire rack 3 ( - 3 12-16SausagesGrilled sausages Wire rack 4 ( - 3 10-15Meat dishesMeat loaf, 1 kg Cookware, uncovered 2 7 170-180 - 60-70* Preheat** Do not preheat*** Do not turn