Bosch HDI7152U Use & Care Manual - Page 38
Dehydrate, For Best Results
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Getting the Most Out of Your Appliance Table 7: Convection Roast Chart Meats Item Weight (lbs.) Oven Temp. (oF) Roasting Timea (min. per lb.) Internal Temp. (oF) Beef Pork Poultry Lamb Rib roast Rib eye roast (boneless) Rump, eye, tip, sirloin (boneless) Tenderloin roast Loin roast (boneless or bone in) Shoulder Chicken - whole Turkey - unstuffedb Turkey - unstuffedb Turkey - unstuffedb Turkey breast Cornish hen Half leg Whole leg 4-6 325 4-6 325 3-6 325 2-3 425 5-8 350 3-6 350 3-4 375 12-15 325 16-20 325 21-25 325 3-8 325 1-1 1/2 350 3-4 325 6-8 325 25-32 28-32 24-32 27-32 25-30 28-32 15-25 145 (med/rare) 160 (medium) 145 (med/rare) 160 (medium) 145 (med/rare) 160 (medium) 145 (med/rare) 15-25 160 20-30 160 14-20 180 10-14 180 9-13 180 6-10 180 20-25 170 45-75 (total time) 180 30-35 25-30 25-30 30-35 160 (medium) 170 (well) 160 (medium) 170 (well) a. Roasting times are approximate and may vary depending on the shape of the meat. b. Stuffed turkey requires additonal roasting time. The minimum safe temperature for stuffing in poultry is 165°F. Dehydrate The dehydrate mode dries with heat from a third element behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan. Use dehydrate to dry and/or preserve foods such as fruits, vegetables and herbs. This mode holds an optimum low temperature (100° F - 160° F) while circulating the heated air to slowly remove moisture. The oven will stay on for 48 hours before shutting off automatically. For Best Results: • Dry most fruits and vegetables at 140° F. Dry herbs at 100° F. (Refer to the Dehydrate Chart for examples). • Drying times vary depending on the moisture and sugar content of the food, the size of the pieces, the amount being dried and the humidity in the air. Check food at the minimum drying time. • Multiple drying racks (not included) can be used simultaneously. Contact your dealer to order drying racks. • Treat fruits with antioxidants to avoid discoloration. • Consult a food preservation book, county Cooperative Extension Office or library for additional information. English 36