Bosch Appliances HGS3053UC manual Broil, Convection some models

Broil

BROIL Broil uses intense heat from the upper burner.

The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed.

The benefits of broiling include:

•Fast and efficient cooking.

•Cooking without the addition of fats or liquids.

Tips:

•Preheat oven for approximately 5 minutes.

•Steaks and chops should be at least ¾" thick.

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

•Turn meats once during the recommended cooktime.

When top browning casseroles, use only metal or glass ceramic dishes such as Corningware®.

Use the broil feature to cook meats that require direct exposure to radiant heat for optimum browing results. When broiling always remember to arrange the oven racks while oven is still cool. Position the rack as suggested in the broil settings table.

Broil Oven Rack Position Table

Food	Rack Position
Medium hamburgers and	6
steaks
Fish, medium-well steaks	5
& pork chops
Well-done foods such as	4
chicken

To set Broil

1.Arrange the oven rack while oven is still cool.

2.Press “BROIL”. " — — "will appear in display.

3.Press and hold the “+” or “-” until the desired broil setting level appears in the display. Press the “+” for HI broil or the “-” for LO broil. Most foods may be broiled at the HI broil setting. Select the LO broil setting to avoid excess browning or drying of foods that should be cooked to the well-done stage.

English 14

4.For optimum browning, preheat broil burner for approximately 3-4 minutes before adding food.

5.Place food in the oven. Close the oven door.

6.Broil on one side until food is browned. Turn and broil food on 2nd side.

7.When broiling is finished press “Clear/Off”.

Note: Always pull the oven rack out to the stop position before turning or removing the food.

CAUTION:

Should an oven fire occur, close the oven door and turn the oven OFF. If the fire continues, use a fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive.

Convection (some models)

CONVECTION	Convection is similar to Bake. Heat
	comes from the lower burner. The
	main difference in convection baking
	is that the heat is circulated
	throughout the oven by the
	convection fan. This improves heat
	distribution.

Convection feature benefits

•Foods may cook up to 25 to 30% faster, saving time and energy.

•Multiple rack baking.

•No special pans or bakeware needed.

How Convection works

Convection uses a fan to circulate the oven's heat uniformly and continuously around the oven. This improved heat distribution allows for fast, even cooking and browning results. It also gives better baking results when using two racks at the same time.

Heated air flows around the food from all sides, sealing in juices and flavors. Meats cooked with convection are juicier. Poultry is crisp on the outside while staying tender and moist on the inside. Breads and pastries brown more evenly. Most foods baked in a standard oven can be cooked faster and more evenly with Convection.