Bosch HGS7282UC Série Guide D'utilisation Et D'entretien page 23

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
Bread Garlic bread slices (1")
a. Broiling times are approximate and may vary slightly, Times are based on cooking with a preheated broil
burner.
Convection Roast
Table 6: Convection Roast Chart
Meats
Beef Rib roast
Rib eye roast (boneless)
Rump, eye, tip, sirloin (boneless)
Tenderloin roast
• 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
Position
5
5
5
5
4
4
3
5
5
5
Convection Roast uses intense heat from the
lower burner as well as heat 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.
Weight
Item
(lbs.)
4-6
4-6
3-6
2-3
Getting the Most Out of Your Appliance
Internal
Broil
o
Setting
Temp. ( F)
high 145
high 160
high 170
high 160
low 170
high 160
high 160
high 160
low Cook until
opaque and
flakes easily
high N/A
Oven Temp.*
Roasting Time*
o
(min. per lb.)
( F)
325 25-32
28-32
325 24-32
27-32
325 25-30
28-32
425 15-25
Time Side 1 Time Side 2
a
(min.) (min.)
6-7 5-6
7-8 6-7
8-9 7-9
9-11 8-10
18-20 18-19
8-9 7-8
7-9 6-8
5-6 5-6
12-14 Do Not Turn
2-4 Do Not Turn
Internal Temp.
o
( F)
145 (med. rare)
160 (medium)
145 (med. rare)
160 (medium)
145 (med. rare)
160 (medium)
145 (med. rare)
English 21
a