Bosch HBL5056AUC Use and Care Manual - Page 13

Convection Roast, Quick and Easy Cooking Tips

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Getting Familiar... Operating the Oven Care and Maintenance Self Help Oven Modes Convection Roast Convection roast uses heat from the top and bottom elements as well as heat circulated by the convection fan: Table 5: Convection Roast Chart Meats B eef Rib Roast Weig h t (lb ) Ov en Tem p . (°F) Rack Position Roasting Time* (min per lb) Internal Temp. (°F) 4-6 325 2 24-30 27-33 145 (med rare) 160 (medium) Rib Eye Roast, 4 - 6 325 2 (boneless) 22-30 27-33 145 (med rare) 160 (medium) Rump, Eye, 3-6 325 2 Tip, Sirloin (boneless) 22-28 27-33 145 (med rare) 160 (medium) Figure 12: Convection Roast 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 oven for roasting. A low-sided, uncovered pan can also be used. • Use 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. Tenderloin Roast 2-3 425 Pork Loin Roast (boneless or bone-in) 5-8 350 Shoulder 3-6 350 Poultry Chicken whole 3-4 375 Turkey, unstuffed** 12-15 325 Turkey, unstuffed** 16-20 325 Turkey, unstuffed** 21-25 325 Turkey Breast 3-8 325 Cornish Hen 1 - 1 ½ 350 L am b Half Leg 3-4 325 Whole Leg 6-8 325 2 15-25 145 (med rare) 2 20-30 160 (medium) 2 25-35 160 (medium) 2 12-18 180 1 10-14 180 1 9-11 180 1 6-10 180 1 15-20 170 2 45-75 total 180 2 25-30 160 (medium) 30-35 170 (well) 1 25-30 160 (medium) 30-35 170 (well) *Roasting times are approximate and may vary depending on the shape of the meat. They are based on thawed meats. **Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165° F Quick and Easy Cooking Tips: Converting from standard bake to convection roast • DO NOT change recipe temperature. • Use roasting times in chart at right. English • 11

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English • 11
Operating the Oven
Care and Maintenance
Self Help
Getting Familiar...
Care and Maintenance
Self Help
Getting Familiar...
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
*Roasting times are approximate and may vary depending on the
shape of the meat. They are based on thawed meats.
**Stuffed turkey requires additional roasting time. The minimum safe
temperature for stuffing in poultry is 165° F
Convection Roast
Quick and Easy Cooking Tips:
Converting from standard bake
to convection roast
•
DO NOT change recipe temperature.
•
Use roasting times in chart at right.
Oven Modes
Figure 12: Convection Roast
Table 5: Convection Roast Chart
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 oven
for roasting. A low-sided, uncovered pan can also
be used.
•
Use 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.
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