Bosch HGI8056UC Use and Care Manual - Page 29

Convection Roast Convection Roast uses heat from the lower burner as well as heat circulated by the convection fan. The Convection Roast mode is well suited for preparing tender cuts of meat and poultry. It is also suitable for roasting vegetables. The benefits of Convection Roast include: -- As much as 25% faster cooking than non-convection modes. -- Rich, golden browning. Tips: • Preheating the oven is not necessary. • Use the same temperature as indicated in the recipe. • Check doneness early, since roasting time may decrease. Refer to the Meat/Poultry cooking chart for examples. • Do not cover meat or use cooking bags. • Use a broil pan with a rack and grid or a shallow, uncovered pan with a rack for roasting. • Use a meat thermometer to determine the internal termperature 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 for 10 to 15 minutes after removing it from the oven. • Refer to the Meat/Poultry Cooking Chart for recommended rack positions. Broil Broil uses intense heat radiated 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 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. Proof Proof is using the lower burner to maintain a low temperature to proof bread, pizza dough or other yeast doughs. • No preheat is necessary. • Proofing is the rising of yeast dough. • The Proof Dough mode temperature range is 85° F to 125° F. • The default temperature in the Proof Dough mode is 100° F. • 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 Warm is cooking with dry, heated air. The lower burner cycles to maintain the oven temperature. • Use the Warm mode to keep cooked foods hot until ready to serve for up to one hour. • Warm mode temperatures are 150° F to 225° F. • The default temperature in the Warm mode is 170° F. • 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° F or warmer. • DO NOT warm food longer than one hour. English 26