Bosch HGI8056UC Use and Care Manual - Page 49
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MEATS Food Recommended Oven Rack Internal Cooking Time Food Stand Time Cooking Mode Temperature Position Temperature min. unless otherwise Covered specified Pork Chops, 1-inch thick Broil High 4 High 4 Sausage, Fresh Broil High 4 Tenderloin, 2-3 lbs. Convection Roast 425°F 3 145°F 160°F 160°F 145°F 160°F Side1: 5-9 No Side 2: 8-11 Side1: 8-10 Side 2: 8-9 Side 1: 3-6 No Side 2: 2-4 18-28 min./lb. No 20-27 min./lb. 3 min. none 5-10 min. 3 min. Poultry Chicken Bone-in Breasts Broil Low 4 Bone-in Thighs Broil Low 4 Whole. 3.5-8 lbs. Convection Roast 375°F 2 Cornish Game Hens, Convection Roast 350°F 2 1-1 1/2 lbs. Turkey Breast, 4-8 lbs. Convection Roast 325°F 2 Unstuffed, 12-19 lbs. Convection Roast 325°F 1 Unstuffed, 20-30 lbs. Convection Roast 325°F 1 170°F Side 1: 22-27 No Side 2: 18-25 180°F in thigh Side 1: 14-16 No Side 2: 12-14 180°F in thigh 13-20 min./lb. No 180°F in thigh 45-75 min. total No time none none none none 170°F 19-23 min. /lb. 180°F in thigh 9-19 min./lb. 180°F in thigh 6-12 min./lb. No 15-20 min. for easy carv- ing Foil to 15-20 min. prevent for easy carv- over- ing browning Foil to 15-20 min. prevent for easy carv- over- ing browning Seafood Fish Filets, 3/4-1inch thick Broil Low 5 145°F 11-18 min. No none The charts can be used as a guide. Follow package or recipe directions. Roasting times are approximate and may vary depending on the shape of the meat. Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165° F. NOTE: Internal food temperatures are USDA recommended temperatures as measured by a digital cooking thermometer. English 46