Bosch Benchmark Serie Mode D'emploi page 39

MEATS
Food Recommended
Cooking Mode
Rump, Eye, Sirloin, Convection Roast 325°F
Boneless,
3-5.5 lbs.
Steaks, Broil
1-inch thick
Steaks, Broil
1-inch thick
Steaks Convection Broil
1 1/2-inch thick
Steaks Convection Broil
1 1/2-inch thick
Tenderloin, Convection Roast 425°F
2-3 lbs.
Lamb
Leg, Boneless, 2-3 Convection Roast 325°F
lbs.
Leg, Boneless, 4-6 Convection Roast 325°F
lbs.
Chops, Broil
1-inch thick
Chops, Broil
1-inch thick
Pork
Ham Slice Broil
1/2-inch thick
Loin Roast, Convection Roast 350°F
1/2 - 3 lbs.
Loin Roast, Convection Roast 350°F
3 - 6 lbs.
The charts can be used as a guide. Follow package or recipe directions.
Roasting times are approximate and may vary depending on the shape of the meat.
Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.
NOTE: Internal food temperatures are USDA recommended temperatures as measured by a digital cooking
thermometer.
Oven Rack
Temperature Position
2
High 6
High 6
High 4
High 4
2
2
2
3 - High 4
3 - High 4
3 - High 5
2
2
Internal Cooking Time
Temperature
min. unless otherwise
specified
Medium, 30-35 min/lb.
160°F
Medium-rare, Side 1: 5-8
145°F
Side 2: 4-6
Medium, Side 1: 8-9
160°F
Side 2: 5-7
Medium-rare, Side 1: 11-14
145°F Side 2: 9-13
Medium, Side 1: 13-18
160°F
Side 2: 11-14
Medium-rare, 15-24 min./lb.
145°F
Medium, 25-30 min./lb.
145°F
Medium, 30-35 min./lb.
160°F
Medium-rare, Side 1: 4-6 Side
145°F 2: 4-5
Medium, Side 1: 5-7 Side
160°F 2: 5-6
160°F Side 1: 4-5
Side 2: 3-4
145°F 16-30 min./lb.
160°F 19-36 min./lb.
145°F160°F 16-30 min./lb.
14-23 min./lb.
Food Stand Time
Covered
No 10-15 min.
No none
No none
No none
No none
No 5 min.
No 10-15 min.
No 10-15 min.
No none
No none
No none
No 30 min.
10-15 min.
No 30 min.
10-15 min.
English 36