Bosch HGS7282UC Installation Instructions - Page 34

Getting the Most Out of Your Appliance Table 5: Broiling Chart Food Item / Thickness Rack Position Broil Setting Internal Temp. (oF) Time Side 1 (min.)a Time Side 2 (min.)a Bread Garlic bread slices (1") 5 high N/A 2-4 Do Not Turn a. Broiling times are approximate and may vary slightly, Times are based on cooking with a preheated broil burner. Convection Roast Convection Roast uses heat from the lower burner and an element behind the backwall. The heat is also circulated by the convection fan. The result is a crispier exterior that seals in juices. 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 range 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. Table 6: Convection Roast Chart Meats Item Weight (lbs.) Oven Temp.* (oF) Roasting Timea (min. per lb.) Internal Temp. (oF) Beef Pork Poultry Rib roast 4-6 325 Rib eye roast (boneless) 4-6 325 Rump, eye, tip, sirloin (boneless) 3-6 325 Tenderloin roast Loin roast (boneless or bone in) Shoulder Chicken - whole Turkey - unstuffedb Turkey - unstuffedb Turkey - unstuffedb Turkey breast Cornish hen 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 25-32 28-32 24-32 27-32 25-30 28-32 15-25 15-25 20-30 14-20 10-14 9-13 6-10 20-25 45-75 (total time) 145 (med/rare) 160 (medium) 145 (med/rare) 160 (medium) 145 (med/rare) 160 (medium) 145 (med/rare) 160 160 180 180 180 180 170 180 a. Roasting times are approximate and may vary depending on shape of the meat. b. Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F. Dehydrate The dehydrate mode dries with heat from an electric 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 English 30