Bosch 700 Serie Manuel D'utilisation Et D'entretien page 15

Convection Broil
Convection broil is similar to broil. It combines the in-
tense heat from the upper element with heat circulated
by the convection fan:
Figure 18: Convection Broil
The convection broil mode is well suited for cooking
thicker, tender cuts of meat, poultry and fi sh. Convec-
tion Broil is typically not recommended for browning
breads, casseroles and other foods.
The benefi ts of Convection Broiling, in addition to the
benefi ts of standard broiling, include:
•
Faster cooking than standard Broiling.
ALWAYS CONVECTION BROIL WITH THE DOOR CONVECTION BROIL CONVECTION BROIL WITH THE DOOR
Table 4: Convection Broil Chart
Food and
Thickness
Beef
Steak (1-½" or more)
Medium Rare
Medium
Well
Hamburgers
(more than 1")
Well
Poultry
Chicken Quarters
Chicken Breasts
Pork
Pork Chops (1¼" or
more)
Sausage - fresh
*Broiling and convection broiling times are approximate and may vary slightly.
Oven Modes
For Best Results:
• Do not preheat oven.
• Meats should be at least 1 1/2" thick.
• Turn meats once halfway through the cooking time
(See Convection Broil Chart for examples).
• Use the broil pan and grid included with your oven.
• 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.
• Salt after cooking.
CLOSED
Internal
Rack Broil
Temp
Position Setting
(°F)
2 450 145
2 450 160
2 450 170
3 550 160
3 450 180
(thigh)
3 450 170
2 450 160
3 450 160
Time Time
Side 1 Side 2
(min)* (min)*
12-14 11-13
15-17 13-15
18-20 16-17
11-13 8-10
13-15 10-12
14-16 12-14
12-14 13-15
4-6 3-5
English • 13