Convection Broil - Bosch BENCHMARK Serie Manuel D'utilisation Et D'entretien

• 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 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.

Convection Broil

Convection Broil is similar to Broil. It
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combines intense heat from the upper
element with heat circulated by a
convection fan.
The Convection Broil mode is well suited for cooking thick,
tender cuts of meat, poultry and fish. Convection Broil is
not recommended for browning breads, casseroles and
other foods. Always use convection broil with the door
closed.
In addition to the benefits of standard broiling, convection
broiling is faster.
Tips:
• Preheat oven 3–4 minutes. Do not preheat for more
than 5 minutes.
• Steaks and chops should be at least 1 1/2" thick.
• 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 once during the recommended cook time.
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• Never use heat-proof glass (Pyrex ®); it cannot tolerate
the high temperature.
• For Convection Broil times, refer to the Meat/Poultry
Cooking Chart.
EcoChef
EcoChef uses residual heat to reduce
energy consumption during cooking.
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The probe is always used to monitor
internal food temperature and cook
the food.
The mode is well suited for cooking tender cuts of meat and
poultry. Always use EcoChef with the door closed.
Note:
• The probe must be inserted into the meat and plugged
into the oven for EcoChef to operate.
• Food must be completely thawed before inserting the
probe into the meat.
• Insert probe into the thickest part of the meat, not
touching a bone or fat. For whole poultry, insert probe
into the thickest part of the breast.
• Only foods and probe temperatures in the list of foods
can be used for EcoChef.
• The maximum weight allowed is 12 pounds for turkey.
• Do not cover meat or use cooking bags.
• Refer to cooking chart for recommended rack position.
• After the oven has shut off and is in residual heat
mode, keep the door closed. Opening the door will
affect the overall cooking result of the meat.
• Use a potholder to remove the probe from the oven
since it becomes hot.
• Let pork, beef and lamb stand covered with foil for 5-10
minutes after removing from the oven to reach serving
temperature.
To set EcoChef:
1. Insert the probe into the meat as described above.
2. Place meat in oven. Connect the probe to the oven. If
the probe is not connected to the oven, EcoChef will
not function.
3. Press the EcoChef button. Use the soft keys at the
bottom of the display to select screens to enter the
desired food internal temperature and oven
temperature.
4. To set the food temperature, touch the Food Temp
soft key until the desired food temperature is
highlighted.