Bosch Appliances HES232U, HES236U manual Oven Modes -Convection Roast

Oven Modes -Convection Roast

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 breast to prevent overbrowning.

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

Convection Roast Chart

	Weight	Oven	Roasting	Internal Temp.
Meats		Temp.	Time*
	(lb)			(°F)
		(°F)	(min per lb)
Beef
Rib Roast	4 - 6	325	25-32	145 (med/rare)
			28-32	160 (medium)
Rib Eye Roast,	4 - 6	325	24-32	145 (med/rare)
(boneless)			27-32	160 (medium)
Rump, Eye,	3 - 6	325	25-30	145 (med/rare)
Tip, Sirloin			28-32	160 (medium)
(boneless)
Tenderloin	2 - 3	425	15-25	145 (med/rare)
Roast
Pork
Loin Roast	5 - 8	350	15-25	160
(boneless or
bone-in)
Shoulder	3 - 6	350	20-30	160
Poultry
Chicken -	3 - 4	375	14-20	180
whole
Turkey,	12-15	325	10-14	180
unstuffed**
Turkey,	16-20	325	9-13	180
unstuffed**
Turkey,	21-25	325	6-10	180
unstuffed**
Turkey Breast	3 - 8	325	20-25	170
Cornish Hen	1 - 1 ½	350	45-75 (total	180
			time)
Lamb
Half Leg	3 - 4	325	30-35	160 (medium)
			25-30	170 (well)
Whole Leg	6 - 8	325	25-30	160 (medium)
			30-35	170 (well)

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