Bosch HSA420123, Instruction Manual

18

Meat, poultry, fish

Ovenware

You may use any heat

­

resistant ovenware. The baking tray is 

also suitable for large roasts.
Glass ovenware is the most suitable. The lid of the roasting dish 

should fit well and close properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so 

intense and the meat may be somewhat less well done. 

Increase the cooking times.
Information in the tables:  

Ovenware without a lid = uncovered  

Ovenware with a lid = covered
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass 

could crack if placed on a cold or wet surface.

Roasting

Add in a little liquid if the meat is lean. Cover the base of the 

ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the 

ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the 

material the ovenware is made of. If preparing meat in an 

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

cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The 

meat cooks more slowly and browns less fully. Use a higher 

temperature and/or a longer cooking time.

Tips for grilling

When grilling, preheat the oven for approx. 3 minutes, before 

placing the food into the cooking compartment.
Always grill with the oven door closed.
As far as possible, the pieces of food you are grilling should be 

of equal thickness. This will allow them to brown evenly and 

remain succulent and juicy.
Turn the food you are grilling after 

Z

 of the time.

Do not add salt to steaks until they have been grilled.
Place the food to be grilled directly on the wire rack. If you are 

grilling a single piece, the best results are achieved by placing 

it in the centre of the wire rack. 
Also insert the baking tray at level 1. The meat juices are 

collected in the pan and the oven is kept cleaner.
When grilling, do not insert the baking tray or universal pan at 

level 4 or 5. The high heat distorts it and the cooking 

compartment can be damaged when removing it.
The grill element switches on and off continually. This is normal. 

The grill setting determines how frequently this will happen.

Meat

Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for 

an additional 10 minutes. This allows better distribution of the 

meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest 

for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern, 

then lay the roast in the dish with the rind at the bottom.

The cake goes too dark on top.

Place it lower in the oven, select a lower temperature and bake the cake for a little 

longer.

The cake is too dry.

When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit 

juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees higher 

and reduce the baking time.

The bread or cake (e.g. cheesecake) 

looks good, but is soggy on the inside 

(sticky, streaked with water).

Use slightly less fluid next time and bake for slightly longer at a lower temperature. For 

cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs 

and then place the topping on top. Follow the recipe and baking times.

The cake is unevenly browned.

Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake 

delicate pastries on one level using 

%

 Top/bottom heating. Protruding greaseproof 

paper can affect the air circulation. For this reason, always cut greaseproof paper to fit 

the baking tray.

The bottom of a fruit cake is too light.

Place the cake one level lower the next time.

The fruit juice overflows.

Next time, use the deeper universal pan, if you have one.

Small baked products made out of yeast 

dough stick to one another when bak-

ing.

There should be a gap of approx. 2 cm around each item. This gives enough space for 

the baked items to expand well and brown on all sides.

Condensation forms when you bake 

moist cakes.

Baking may result in the formation of water vapour, which escapes above the door. The 

steam may settle and form water droplets on the control panel or on the fronts of adja-

cent units. This is a natural process.

Meat

Weight

Accessories and 

ovenware

Level

Type of 

heating

 Temperature in 

°C, grill setting

Cooking time 

in minutes

Beef

Joint of beef

1.0 kg

Covered

2

%

200-220

120

1.5 kg

2

%

190-210

140

2.0 kg

2

%

180-200

160

Beef tenderloin

1.0 kg

Uncovered

2

%

210-230

70

1.5 kg

2

%

200-220

80

2.0 kg

2

%

190-210

90

Sirloin, medium rare

1.0 kg

Uncovered

2

%

210-230

60

Steaks, well-done

Wire rack

5

(

3

20