Bosch HBN 5405.0 A - Manual (Page 38)

38
Always close the oven door when grilling.
If possible, use pieces of meat which are of the same
thickness. They should be at least 2 to 3 cm thick.
Such pieces will be browned evenly and stay juicy and
soft in the middle. Only salt the steaks after they have
been grilled.
Place the pieces of meat directly onto the wire grill. If
you are grilling just one piece of meat, it will turn out
best if you place it in the centre of the wire grill.
You should also insert the universal pan with the grill
pan at level 1. The meat juices are collected here and
the oven is kept clean.
Turn the pieces of meat after two thirds of the cooking
time indicated.
The grill element automatically switches itself off and
back on again. This is normal. The number of times
this happens depends on the grill setting you have
selected.
The table applies to insertion into a cold oven. The
time specifications are provided as guidelines only
and depend on the type and quality of the meat.
Meat Weight Ovenware Level Type of
heating
TemperaĆ
ture in ºC,
grill
Cooking
time in
minutes
Beef pot roast
(e.g. ribs)
1 kg
1.5 kg
2 kg
Covered
2
2
2
t
t
t
220Ć240
210Ć230
200Ć220
90
110
130
Sirloin of beef 1 kg
1.5 kg
2 kg
Uncovered
2
2
2
t
t
t
200Ć220
190Ć210
180Ć200
70
80
90
Sirloin, mediumĆrare* 1 kg Uncovered 1 R 220Ć240 40
Steaks, well done
Steaks, medium rare
Wire rack***
Wire rack***
5
5
x
x
3
3
20
15
Pork without rind (e.g. neck) 1 kg
1.5 kg
2 kg
Uncovered
1
1
1
R
R
R
200Ć220
190Ć210
180Ć200
100
140
160
Advice on grilling
Meat