Bosch HBF134BS0K, Instruction Manual

Tested for you in our cooking studio       

en

27

Do not add salt to the meat until it has been grilled. Salt 

draws water from the meat.

Notes

■

The grill element switches itself on and off 

repeatedly; this is normal. The grill setting 

determines how frequently this occurs.

■

Smoke may be produced when grilling.

■

When you are using the grill, do not insert the baking 

tray or universal pan into the cooking compartment 

any higher than shelf position 3. The high 

temperatures at the top of the cooking compartment 

can warp accessories, which may damage the 

cooking compartment when removed.

Meat thermometer

Depending on your appliance's features, you may have 

a meat thermometer. You can cook accurately using a 

meat thermometer. Read important notes on using the 

meat thermometer in the corresponding chapter. There, 

you can find notes on inserting the meat thermometer, 

the possible heating types and additional information. 

Recommended setting values

The setting values are based on the assumption that 

unstuffed, chilled, ready-to-roast poultry, meat or fish is 

placed into a cold cooking compartment.
In the table, you can find specifications for poultry, meat 

and fish with default values for the weight. If you wish to 

prepare heavier poultry, meat or fish, always use the 

lower temperature. If roasting several joints, use the 

weight of the heaviest piece as a basis for determining 

the cooking time. The individual pieces should be 

approximately equal in size.
The larger the poultry, meat or fish is, the lower the 

cooking temperature and the longer the cooking time.
Turn the poultry, meat and fish after approx. 

^

 to 

Z

 of 

the indicated time.

Poultry.

When cooking duck or goose, pierce the skin on the 

underside of the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck 

breasts.
Add some liquid to the poultry in the dish. Cover the 

base of the ovenware with approx. 1-2 cm of liquid.
When you turn poultry, ensure that the breast side or 

the skin side is underneath at first.
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

Baste lean meat with fat as required or cover it with 

strips of bacon.
When roasting, add a little liquid if the meat is lean. A 

covering of approx. 

^

 cm depth should be applied to 

the base of any glass cookware.
Score the rind crosswise. If you turn the joint when 

cooking, ensure that the rind is underneath at first.
When the joint is ready, turn off the oven and allow it to 

rest for another 10 minutes in the cooking 

compartment. This allows the meat juices to be better 

distributed. Wrap the joint in aluminium foil if necessary. 

The recommended resting time is not included in the 

cooking time indicated.
It is more convenient to roast and braise meat in 

cookware. You can take the joint out of the cooking 

compartment more easily in the cookware, and prepare 

the sauce in the cookware itself.
The quantity of liquid is dependent on the type of meat, 

the cookware material and also on whether or not a lid 

is used. If preparing meat in an enamelled or dark metal 

roasting dish, it will need a little more liquid than if 

cooked in glass cookware.
The steam evaporates in the cookware when roasting. 

Carefully pour in more liquid if required.
The distance between the meat and the lid should be at 

least 3 cm. The meat may rise.
If necessary, braise the meat first by searing it. Add 

water, wine, vinegar or a similar liquid to the braising 

liquid. A covering approx. 1-2 cm deep should be 

applied to the base of the cookware.

Fish

Fish cooked whole does not have to be turned. Place 

the whole fish into the cooking compartment in 

swimming position with the dorsal fin facing upwards. 

Placing half a potato or a small oven-proof container in 

the stomach cavity of the fish will provide 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 liquid 

and a little lemon juice or vinegar into the cookware.