Bosch HBL5056AUC Use and Care Manual - Page 12

Convection Broil, Broil

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Self Help Care and Maintenance Operating the Oven Getting Familiar... Oven Modes Broil Broiling uses intense heat radiated from the upper element: Convection Broil Convection broil is similar to broil. It combines the intense heat from the upper element with heat circulated by the convection fan: Figure 10: Broil 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: • Do not preheat oven. • 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 oven. • 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 recommend ed 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®); it cannot tolerate the high temperature. ALWAYS BROIL WITH THE DOOR CLOSED Table 3: Broil Chart Food and Th ic k n es s Rack Position Broil Setting In t er n al Tem p . (°F) Time Time Side 1 Side 2 (min)* (min)* B eef Steak (3/4" - 1 ") Medium Rare 3 Medium 3 Well 3 Hamburgers (3/4" - 1") Well 3 Po u ltry Breast (bone-in) 3 Thigh 3 Pork Pork Chops (1") 3 Sausage - fresh 3 Ham Slice (1/2") 3 Seafo o d Fish Filets, 1" 3 Buttered Lamb Chops (1") Medium Rare 3 Medium 3 Well 3 B r ead Garlic Bread, 1" 3 slices 5 145 5-7 4-6 5 160 6-8 5-7 5 170 8-10 7-9 5 160 7-9 5-7 3 170 14-16 14-16 3 180 14-16 11-13 5 160 7-9 5-7 5 160 5-7 3-5 5 160 3-5 4-6 Cook 4 until 10-14 Do not opaque turn & flakes easily with fork 5 145 5-7 4-6 5 160 6-8 5-7 5 170 8-10 7-9 5 4-6 10 • English Figure 11: Convection Broil 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: • Do not preheat oven. • 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 oven. • 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 Table 4: Convection Broil Chart Food and Thickness Rack Position Broil Setting In t ern al Tem p . (°F) Time Side 1 (min)* Time Side 2 (m in )* B eef Steak (1-½" or more) Medium Rare 2 Medium 2 Well 2 Hamburgers (more than 1") Well 3 450 145 12-14 11-13 450 160 15-17 13-15 450 170 18-20 16-17 550 160 11-13 8-10 Poultry Chicken Quarters 3 Chicken Breasts 3 Pork Pork Chops (1¼ " or 2 more) Sausage - fresh 3 450 180 13-15 10-12 (thigh) 450 170 14-16 12-14 450 160 12-14 13-15 450 160 4-6 3-5 *Broiling and convection broiling times are approximate and may vary slightly.

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10 • English
Operating the Oven
Care and Maintenance
Self Help
Getting Familiar...
Care and Maintenance
Self Help
Getting Familiar...
Convection Broil
Broil
Broiling uses intense heat radiated from the upper ele-
ment:
Convection broil is similar to broil. It combines the in-
tense 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. Convec-
tion 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:
•
Do not preheat oven.
•
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 oven.
•
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.
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CLOSED
ALWAYS
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*Broiling and convection broiling times are approximate and may
vary slightly.
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:
•
Do not preheat oven.
•
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 oven.
•
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 recommend
ed 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®); it cannot
tolerate the high temperature.
Oven Modes
Figure 10: Broil
Table 3: Broil Chart
Figure 11: Convection Broil
Table 4: Convection Broil Chart