Bosch HBL8451UC Instructions for Use - Page 24
Convection Broil, Proof
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Tips: • Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes. • Steaks and chops should be at least ¾" thick. • Brush fish and poultry with butter or oil to prevent sticking. • Use a broil pan and grid, or a deep pan with a metal rack, for broiling. • Do not cover the broil grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering. • Turn meats (other than fish) once during the recommended cook time. Fish does not need to be turned. • 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. • For broil times, refer to the Meat/Poultry Cooking Chart. Convection Broil 7 . Convection Broil is similar to Broil. It combines intense heat from the upper element with heat circulated by a convection fan. The Convection Broil mode is well suited for cooking thick, tender cuts of meat, poultry and fish. Convection Broil is not recommended for browning breads, casseroles and other foods. Always use convection broil with the door closed. In addition to the benefits of standard broiling, convection broiling is faster. Tips: • Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes. • Steaks and chops should be at least 1 1/2" thick. • Use a broil pan and grid, or a deep pan with a metal rack, for broiling. • Do not cover the broil grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering. • Turn meats once during the recommended cook time. • Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature. • For Convection Broil times, refer to the Meat/Poultry Cooking Chart. Proof $ In Proof, the oven uses the lower element to maintain a low temperature to proof bread or other yeast doughs. • No preheat is necessary. • Proofing is the rising of yeast dough. • The Proof mode temperature range is 85 ºF to 125 ºF. • The default temperature in the Proof mode is 100 ºF. • Loosely cover the bowl or pan and use any rack that accommodates the size of the container. • Keep the oven door closed and use the oven light to check the rising of the dough. Warm % In Warm, the upper and lower elements maintain a low temperature in the oven cavity in order to keep food at serving temperature. • Use the Warm mode to keep cooked foods hot until ready to serve for up to one hour. • Warm mode temperatures are 150 ºF to 225 ºF. • The default temperature in the Warm mode is 170 ºF. • Foods that must be kept moist should be covered with a lid or aluminum foil. 9 CAUTION When using Warm mode, follow these guidelines: • Do not use the Warm mode to heat cold food. • Be sure to maintain proper food temperature. The USDA recommends holding hot food at 140 ºF or warmer. • DO NOT warm food longer than one hour. English 22