Bosch Appliances HES246U, HES245U, HES252U, HES247U, HES255U Oven Modes Broil and Convection Broil

	Oven Modes - Broil and Convection Broil
BROIL	CONVECTION BROIL

Broiling uses intense heat radiated from the upper element: Convection Broil is similar to Broil. It combines the intense

heat from the upper element with heat circulated by the

convection fan:

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:

The Convection Broil mode is well suited for cooking thicker,

• Fast and efficient cooking

tender cuts of meat, poultry and fish.

Convection Broil is

• Cooking without the addition of fats or liquids

typically not recommended for browning breads, casseroles

• Browning as the food cooks

and other foods.

For Best Results:

The benefits of Convection Broiling, in addition to the benefits

• Preheat oven 3-4 minutes

• Steaks and Chops should be at least 3/4” thick

of standard broiling, include:

• Brush fish and poultry with butter or oil to prevent sticking

• Faster cooking than standard Broiling

• Use the broil pan and grid included with your range

For Best Results:

• Do not cover the broiler grid with foil. It is designed to

• Preheat oven 3-4 minutes

drain fats and oils away from the cooking surface to

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

prevent smoking and spattering

• Turn meats once halfway through the cooking time (See

• Turn meats once halfway through the recommended

Convection Broil Chart for examples)

cooking time (see Broil Chart for examples).

• Use the broil pan and grid included with your range

• When top browning casseroles, use only metal or glass

•

Do not cover the broiler grid with foil. It is designed to

ceramic dishes such as Corningware®.

drain fats and oils away from the cooking surface to

• Never use heat-proof glass (Pyrex®); they cannot tolerate

•

prevent smoking and spattering

the high temperature.

Salt after cooking

ALWAYS BROIL WITH THE DOOR CLOSED

ALWAYS CONVECTION BROIL WITH THE DOOR CLOSED

Broil Chart

Convection Broil Chart

Food and

Rack

Broil

Internal

Time

Time

Time

Time

Temp.

Side 1

Side 2

Internal

Thickness

Position

Setting

(°F)

(min)*

(min)*

Food and

Rack

Broil

Side

Side

Temp.

Thickness

Position

Setting

1

2

Beef

(°F)

(min)*

(min)*

Steak (3/4" - 1 ")

Medium Rare

5

High*

145

7-8

6-7

Beef

Medium

5

High

160

8-9

6-9

Well

5

High

170

9-11

7-10

Steak (1-½" or more)

Hamburgers

Medium Rare

4

High*

145

8-9

7-8

(3/4" - 1")

Medium

4

High

160

10-11

9-10

Well

4

High

160

12-15

7-8

Well

4

High

170

12-13

11-12

Poultry

Hamburgers (more

Breast (bone-in)

4

Low*

170

18-20

18-19

than 1")

Pork

Well

4

High

160

9-11

7-9

Pork Chops (1")

4

High

160

9-10

8-9

Poultry

Sausage - fresh

3

High

160

8-10

7-9

Ham Slice (1/2")

5

High

160

3-4

2-3

Chicken Quarters

4

High

180

12-15

9-11

(thigh)

Seafood

Cook

170

Fish Filets, 1"

4

Low

until

6-7

DO

(breast)

Buttered

opaque

NOT

& flakes

TURN

Pork

easily

with fork

Pork Chops (1¼ " or

4

High

160

8-10

7-9

Lamb

more)

4

High

160

6-7

4-5

Chops (1")

Sausage - fresh

Medium Rare

5

High

145

5-7

6-7

Medium

5

High

160

8-9

6-8

*(Broiling and Convection broiling times are approximate and

Well

5

High

170

9-11

8-9

may vary slightly. Times are based on cooking with a preheated

Bread

broil element.

Garlic Bread, 1"

5

High

2-4

slices

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

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