Bosch HBL3360UC/01 user manual download (Page 25 of 37)

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Page 25 of 37
Convection
Roast Chart
Food
Item
Beef
Rib
Eye
Roast
(boneless)
Medium rare
Medium
Rump, eye, tip, sirloin
(boneless)
Medium rare
Medium
Tenderloin Roast
(medium
rare)
Pork
Loin Roast
(boneless
or bone in)
Loin Roast
(boneless
or bone in)
Tenderloin
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish
Hen
Lamb
Leg, bone-in
Medium
Rack
Pos.
2
2
2
2
2
2
2
2
1
1
1
2
2
Weight
(Ibs)
2.0-3.0
1.5-2.9
3.0-6.0
2.0-3.0
3.5-8.0
12.0-15.0
16.0-20.0
21.0-25.0
4.0-8.0
1.0-1.5
4.0-6.0
Oven
Temp.
325
325
325
325
425
350
35O
425
375
325
325
325
325
350
325
Time
(min/Ib)*
27-31
30-38
18-33
30-35
15-24
19-36
14-23
18-28
13-20
10-14
9-13
6-12
19-23
45-75
(total time)
30-35
Internal
Temp.
145
160
145
160
145
160
160
160
180
180
180
180
170
180
160
*Roasting
times are approximate
and may vary depending
on shape of the
meat.
**Stuffed turkey
requires additional
roasting time. The minimum
safe tem-
perature for stuffing in poultry is 165 °R
English 22
Sample