Bosch HGS7282UC Guide D'utilisation Et D'entretien page 22

Getting the Most Out of Your Appliance
Table 5: Broiling Chart
Food Item / Thickness
Beef Steak (3/4"-1")
Medium Rare
Medium
Well
Hamburgers (3/4"-1") - Well
Poultry Breast (bone in)
Pork Pork chops (1")
Sausage - fresh
Ham slice (1/2")
Seafood Fish filets (3/4"-1") buttered
Lamb Chops (1")
Medium rare
Medium
Well
Bread Garlic bread slices (1")
a. Broiling times are approximate and may vary slightly, Times are based on cooking with a preheated broil
element.
Convection Roast
English 20
• Steaks and Chops should be at least 3/4" thick
• Brush fish and poultry with butter or oil to prevent sticking
• Use the broil pan and grid included with your range
• Do not cover the broiler grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering
• Turn meats once halfway through the recommended cooking time (see Broil
Chart for examples).
• When top browning casseroles, use only metal or glass ceramic dishes such
as Corningware®.
• Never use heat-proof glass (Pyrex®); they can't tolerate the high temperature.
Rack Broil
Position Setting
5 high
5 high
5 high
4 high
4 low
4 high
3 high
5 high
5 low
5 high
5 high
5 high
5 high
Convection Roast uses heat from both the bot-
tom and top elements. It also uses extra heat
from the top element and heat circulated by the
convection fan to improve browning and seal 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.
Internal Time Side 1
o
Temp. ( F) (min.)
145 5-7
160 6-8
170 7-9
160 7-9
170 21-23
160 6-8
160 5-7
160 2-4
Cook until 9-11
opaque and
flakes easily
145 4-6
160 5-7
170 6-8
N/A 2-4
Time Side 2
a a
(min.)
4-6
5-7
6-8
8-10
18-20
4-6
4-6
2-3
Do Not Turn
2-4
4-6
5-7
Do Not Turn