Bosch Appliances HBN54 Food Item, Rack, Weight, Oven, Internal, min/lb, Beef, Pork, Poultry, Lamb

Convection Roast Chart
	Food Item	Rack	Weight	Oven	Time	Internal
		Pos.		Temp.	(min/lb)*	Temp.
	Beef
	Rib Eye Roast
	(boneless)
	Medium rare	2	3.0–5.5	325	27–31	145
	Medium	2	3.0–5.5	325	30–38	160
	Rump, eye, tip, sirloin
	(boneless)
	Medium rare	2	3.0–6.0	325	18–33	145
	Medium	2	3.0–6.0	325	30–35	160
	Tenderloin Roast	2	2.0–3.0	425	15–24	145
	(medium rare)
	Pork
	Loin Roast	2	1.5–2.9	350	19–36	160
	(boneless or bone in)
	Loin Roast	2	3.0–6.0	350	14–23	160
	(boneless or bone in)
	Tenderloin	2	2.0–3.0	425	18–28	160
	Poultry
	Chicken, whole	2	3.5–8.0	375	13–20	180
	Turkey, unstuffed**	1	12.0–15.0	325	10–14	180
	Turkey, unstuffed**	1	16.0–20.0	325	9–13	180
	Turkey, unstuffed**	1	21.0–25.0	325	6–12	180
	Turkey Breast	2	4.0–8.0	325	19–23	170
	Cornish Hen	2	1.0–1.5	350	45–75	180
					(total time)
	Lamb
	Leg, bone-in
	Medium	2	4.0–6.0	325	30–35	170

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

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

Broil

r

Broil uses intense heat radiated from the upper element.

The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed. The benefits of broiling include:

•Fast and efficient cooking.

•Cooking without the addition of fats or liquids.

English 32