Bosch Appliances HBL35, HBN34, HBN35 manual Convection Roast Chart

Convection Roast Chart
	Food Item	Rack	Weight	Oven	Time	Internal
		Pos.	(lbs)	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	160

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

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

English 22