Bosch HBL8453T Manuel D'utilisation Et D'entretien page 26

For less tender cuts of meat, add liquids, such as
▯
water, juice, wine, bouillon or stock for flavor and
moisture.
Roasting bags and using a liquid are suitable for use
▯
in this mode.
When roasting whole chicken or turkey, tuck wings
▯
behind back and loosely tie legs with kitchen string.
Convection Roast
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan.
The Convection Roast mode is well suited for preparing
tender cuts of meat and poultry. It is also suitable for
roasting vegetables.
The benefits of Convection Roast mode include:
As much as 25% faster cooking than non-convection
▯
modes.
Rich, golden browning.
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Tips
Preheating the oven is not necessary.
▯
Use the same temperature as indicated in the recipe.
▯
Check doneness early, since roasting time may
▯
decrease.
Do not cover meat or use cooking bags.
▯
Use a broil pan with a rack and grid or a shallow,
▯
uncovered pan with a rack for roasting.
Use a meat thermometer to determine the internal
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temperature of the meat.
If the meat is browned to your liking, but is not yet
▯
done, foil can be placed over the meat to prevent over-
browning.
Let meat stand covered with foil 10-15 minutes after
▯
removing it from the oven.
See charts for recommended rack positions.
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Broil (
Broil uses intense heat radiated from the upper element.
The Broil mode is best suited for cooking thin, tender
cuts of meat (1" or less), poultry and fish. It can also be
used to brown breads and casseroles. Always broil with
the door closed.
The benefits of broiling include:
Fast and efficient cooking.
▯
Cooking without the addition of fats or liquids.
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Tips
Preheat oven 3-4 minutes. Do not preheat for more
▯
than 5 minutes.
Steaks and chops should be at least 3/4" thick.
▯
2
Brush fish and poultry with butter or oil to prevent
▯
sticking.
Use the 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 (other than fish) once during the
▯
recommended cook time. Fish does not need to be
turned.
When top browning casseroles, use only metal or
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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 4
Convection Broil is similar to Broil. It combines intense
heat from the upper element with heat circulated by a
convection fan.
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.
Temperature must be set within 450°-550°F to enable
Broil and Convection Broil.
Tips
Preheat oven 3-4 minutes. Do not preheat for more
▯
than 5 minutes.
Steaks and chops should be at least 1
▯
Use the 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 (other than fish) once during the
▯
recommended cook time. Fish does not need to be
turned.
Never use heat-proof glass (Pyrex®); it cannot tolerate
▯
the high temperature.
For Convection Broil times, refer to the Meat/Poultry
▯
Cooking Chart.
" thick.
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