Bosch HBN 2302.0 A User Manual
Page 34
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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
200Ć220
190Ć210
180Ć200
80
100
120
Sirloin of beef
1 kg
1.5 kg
2 kg
Uncovered
2
2
2
t
t
t
210Ć230
200Ć220
190Ć210
70
80
90
Sirloin, mediumĆrare*
1 kg
Uncovered
1
R
210Ć230
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
190Ć210
180Ć200
170Ć190
100
140
160
Pork with rind**
(e. g. shoulder, leg)
1 kg
1.5 kg
2 kg
Uncovered
1
1
1
R
R
R
180Ć200
170Ć190
160Ć180
120
150
180
Smoked pork on the bone
1 kg
Covered
2
t
210Ć230
70
Meat loaf
750 g
Uncovered
1
R
170Ć190
70
Sausage
approx.
750 g
Wire rack*** 4
x
3
15
Roast veal
1 kg
2 kg
Uncovered
2
2
t
t
190Ć210
170Ć190
100
120
Leg of lamb without bone
1.5 kg
Uncovered
1
R
150Ć170
120
* Turn roast beef after half the cooking time. After cooking, wrap the sirloin in aluminium foil and
leave in the oven to stand for 10 minutes.
** Make cuts in the pork rind and place the pork in the dish if the pork is to be turned, first place the
pork with the rind side down.
*** Insert the universal pan at level 1.
Meat