Bosch Appliances ELECTRIC FREE-STANDING CONVECTION RANGE Convection Roast, For Best Results:, Table 5: Broiling Chart

						Operation - Oven
	Table 5: Broiling Chart
Food	Item / Thickness	Rack	Broil	Internal	Time Side 1		Time Side 2
		Position	Setting	Temp. (oF)	(min)		(min)
	Steak (3/4” - 1”)
	Medium Rare	5	high	145	7-8		6-7
Beef	Medium	5	high	160	8-9		6-9
	Well	5	high	170	9-11		7-10
	Hamburgers (3/4” - 1”) - Well	4	high	160	12-15		7-8
Poultry	Breast (bone in)	4	low	170	18-210		18-19
	Pork chops (1”)	4	high	160	9-10		8-9
Pork	Sausage - fresh	3	high	160	8-10		7-9
	Ham slice (1/2”)	5	high	160	3-4		2-3
	Fish filets (1”) buttered	4	low	Cook until	6-7		Do Not Turn
Seafood				opaque and
				flakes easily
	Chops (1”)
Lamb	Medium rare	5	high	145	5-7		6-7
	Medium	5	high	160	8-9		6-8
	Well	5	high	170	9-11		8-9
Bread	Garlic bread (1”) slices	5	high		2-4

Convection Roast uses heat from the top and

Convection Roast bottom elements 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 stan- dard 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 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 meat to prevent overbrowning.

•Let meat stand covered with foil 10-15 minutes after removing from the oven.

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