Bosch HBL5351UC/01 user manual download (Page 18 of 68)

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Page 18 of 68
Convection
Roast
(some models)
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 include:
As much as 25% faster cooking than non-convection
modes.
Rich, golden browning.
Tips:
Preheating
the oven is not necessary.
Use the same temperature
as indicated in the recipe.
Check doneness
early, since roasting time may
decrease.
Refer to the Meat/Poultry
cooking chart for
examples.
Do not cover meat or use cooking bags.
Use a broil pan with a rack and grid or a shallow,
uncovered
pan for roasting.
Use a meat thermometer
to determine the internal
termperature
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 for 10 to 15 minutes
after removing
it from the oven.
Refer to the Meat/Poultry
Cooking Chart for
recommended
rack positions.
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.
Tips:
Preheat oven 3-4
minutes. Do not preheat for more
than 5 minutes.
English 16
Steaks and chops should be at least 3/4"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) designed to drain fats and oils away from the
cooking surface to prevent smoking
and spattering.
Turn meats once during the recommended
cook time
(see Broil Chart for examples).
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.
Broiling times are approximate
and may vary slightly.
Times are based on cooking with a preheated
broil
element.
Convection
Broil
(some models)
Convection
Broil
is similar to Broil. It
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.
Never use heat-proof
glass (Pyrex ®); it cannot tolerate
the high temperature
used for broiling.
For Convection
Broil times, refer to the Meat/
Poultry Cooking Chart.
Sample