Bosch HSA720120, Instruction Manual

43

Meat, poultry, fish

Ovenware

You may use any heat

­

resistant ovenware. The universal pan is 

suitable for large roasts.
Glass ovenware is the most suitable. Ensure that the lid of the 

roasting dish fits well and closes 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 cooked. 

Increase the cooking times.
Information in the tables: 

Ovenware without a lid = open 

Ovenware with a lid = closed
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.

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.
The universal pan should also be inserted 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.

Meat

Weight

Accessories and 

ovenware

Level

Type of 

heating

Temperature 

in °C, grill set-

ting

Cooking time 

in minutes

Beef

Pot-roasted beef

1.0 kg

Covered

2

%

200-220

120

1.5 kg

2

%

190-210

140

2.0 kg

2

%

180-200

160

Fillet of beef, medium

1.0 kg

Uncovered

2

%

210-230

70

1.5 kg

2

%

200-220

80

Sirloin, medium

1.0 kg

Uncovered

1

4

210-230

50

Steaks, medium, 3 cm thick

Wire rack

5

(

3

15

Veal

Joint of veal

1.0 kg

Uncovered

2

%

190-210

100

2.0 kg

2

%

170-190

120

Pork

Joint without rind (e.g. neck)

1.0 kg

Uncovered

1

4

200-220

100

1.5 kg

1

4

190-210

140

2.0 kg

1

4

180-200

160

Joint with rind (e.g. shoulder)

1.0 kg

Uncovered

1

4

200-220

120

1.5 kg

1

4

190-210

150

2.0 kg

1

4

180-200

180

Smoked pork on the bone

1.0 kg

Covered

2

%

210-230

70

Lamb

Leg of lamb, boned, medium

1.5 kg

Uncovered

1

4

150-170

120

Minced meat

Meat loaf

Made from 

500 g meat

Uncovered

1

4

170-190

70