Bosch Appliances BOSCH GAS FREE-STANDING CONVECTION RANGE Oven Modes Broil and Convection Roast

Oven Modes - Broil and Convection Roast

BROIL CONVECTION ROAST

Broiling uses intense heat radiated from the upper element:

The Broil mode is best suited to cooking thin, tender cuts of meat (1” or less), poultry and fish. It can also be used to brown breads and casseroles.

The benefits of Broiling include:

•Fast and efficient cooking

•Cooking without the addition of fats or liquids

•Browning as the food cooks

For Best Results:

•Preheat oven 3-4 minutes.

•Steaks and Chops should be at least 3/4” thick.

•Brush fish and poultry with butter or oil to prevent sticking.

•Use the broil pan and grid included with your range.

•Do not cover the broiler grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering.

•Turn meats once halfway through the recommended cooking time (see Broil Chart for examples).

•When top browning casseroles, use only metal or glass ceramic dishes such as Corningware®.

•Never use heat-proof glass (Pyrex®);it cannot tolerate the high temperature.

ALWAYS BROIL WITH THE DOOR CLOSED

Broil Chart

Food and	Rack	Broil	Internal	Time	Time
Thickness	Position	Setting	Temp.	Side 1	Side 2
			(°F)	(min)*	(min)*
Beef
Steak (3/4" - 1 ")	5	High*	145	6-7	5-6
Medium Rare
Medium	5	High	160	7-8	6-7
Well	5	High	170	8-9	7-9
Hamburgers (3/4"-1")	4	High	160	9-11	8-10
Well
Poultry	4	Low*	170	18-20	18-19
Breast (bone-in)
Pork
	4	High	160	8-9	7-8
Pork Chops (1")
Sausage - fresh	3	High	160	7-9	6-8
Ham Slice (1/2")	5	High	160	3-4	2-3
Seafood			Cook until
Fish Filets, 1"	4	Low	opaque &	6-7	Do
Buttered			flakes		not turn
			easily
			with fork
Bread	5	High		2-4
Garlic Bread, 1" slices

*Broiling times are approximate and may vary slightly. Times are based on cooking with a preheated broil element.

Convection Roast uses heat from the bottom burner as well as heat circulated by the convection fan:

The Convection Roast mode is well suited to preparing tender cuts of meat and poultry.

The benefits of Convection Roasting, include:

•As much as 25% faster cooking than standard Roasting/ Baking

•Rich, golden browning

For Best Results:

•Use the same temperature as indicated in the recipe.

•Check doneness early as roasting time may decrease by as much as 25%. Refer to Convection Roast Chart for examples.

•Do not cover meat or use cooking bags.

•Use the broil pan and grid provided with the range for roasting. A low-sided, uncovered pan can also be used.

•Use the probe or a meat thermometer to determine the internal temperature of the meat.

•If the meat is browned to your liking, but is not yet done, a small strip of foil can be placed over the browned area to prevent overbrowning.

Convection Roast Chart

		Oven	Roasting	Internal
	Weight		Time*
Meats		Temp.		Temp.
	(lb)	(°F)	(min per	(°F)
			lb)
Beef	4 - 6	325	25-32	145 (med/rare)
Rib Roast
			28-32	160 (medium)
Rib Eye Roast,	4 - 6	325	24-32	145 (med/rare)
( boneless)			27-32	160 (medium)
Rump, Eye, Tip,	3 - 6	325	25-30	145 (med/rare)
sirloin (boneless)			28-32	160 (medium)
Tenderloin Roast	2 - 3	425	15-25	145 (med/rare)
Pork	5 - 8	350	15-25	160
Loin Roast
(boneless or bone-in)	3 - 6	350	20-30	160
Shoulder
Poultry	3 - 4	375	14-20	180
Chicken - whole
Turkey, unstuffed**	12-15	325	10-14	180
Turkey, unstuffed**	16-20	325	9-13	180
Turkey, unstuffed**	21-25	325	6-10	180
Turkey Breast	3 - 8	325	20-25	170
Cornish Hen	1 - 1 ½	350	45-75 (total	180
			time)

*Roasting times are approximate and may vary depending on the shape of the meat.

**Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.

English • 14