Bosch Appliances HE2415C Convection Roast, Use - The Oven, Oven Modes and Features, Internal

Oven Modes and Features

Use - The Oven

CONVECTION ROAST

Convection Roast uses heat from the top and 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 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 (some models) 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 meat to prevent overbrowning.

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

•Use thoroughly thawed meat.

Convection Roast Chart

		Oven	Roasting	Internal
	Weight		Time*
Meats		Temp.		Temp.
	(lb)		(min per
		(°F)		(°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)
Lamb	3 - 4	325	30-35	160 (medium)
Half Leg
			25-30	170 (well)
Whole Leg	6 - 8	325	25-30	160 (medium)
			30-35	170 (well)

Roasting times are approximate and may vary depending on the shape of the meat and are based on thawed meat. **Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.