Convection Roast; Convection Broil; Broil - Bosch 500 Serie Mode D'emploi

Convection Roast

Convection Roast uses heat from
the top and bottom elements as well
2
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
(some models)
• Steaks and chops should be at least ¾" 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

Convection Broil is similar to Broil. It
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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.
(some models)