Bosch Appliances HE2416C Convection Broil, Oven Modes and Features, English, Beef, Poultry

Oven Modes and Features

BROIL

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®); they 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	7-8	6-7
Medium Rare
Medium	5	High	160	8-9	6-9
Well	5	High	170	9-11	7-10
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	9-10	8-9
Pork Chops (1")
Sausage - fresh	3	High	160	8-10	7-9
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
Lamb
Chops (1")	5	High	145	5-7	6-7
Medium Rare
Medium	5	High	160	8-9	6-8
Well	5	High	170	9-11	8-9
Bread	5	High		2-4
Garlic Bread, 1" slices

CONVECTION BROIL

Convection Broil is similar to Broil. It combines the intense heat from the upper element with heat circulated by the convection fan:

The Convection Broil mode is well suited for cooking thicker, tender cuts of meat, poultry and fish. Convection Broil is typically not recommended for browning breads, casseroles and other foods.

The benefits of Convection Broiling, in addition to the benefits of standard broiling, include:

•Faster cooking than standard Broiling

For Best Results:

•Preheat oven 3-4 minutes.

•Meats should be at least 1 1/2” thick.

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

•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.

•Salt after cooking.

ALWAYS CONVECTION BROIL WITH THE DOOR CLOSED

Convection Broil Chart

				Time	Time
			Internal		Side
	Rack	Broil		Side 1
Food and Thickness			Temp.		2
	Position	Setting		(min)-
			(°F)		(min)-
				*	*
Beef
Steak (1-½" or more)	4	High*	145	8-9	7-8
Medium Rare
Medium	4	High	160	10-11	9-10
Well	4	High	170	12-13	11-12
Hamburgers (more than 1")	4	High	160	9-11	7-9
Well
Poultry	4	High	180	12-15	9-11
Chicken Quarters
			(thigh)
			170
			(breast)
Pork	4	High	160	8-10	7-9
Pork Chops (1¼ " or more)
Sausage - fresh	4	High	160	6-7	4-5

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

Note: The only heat setting for the Convection Broil setting is High.

Use -

TheOven

English • 15