Bosch Evolution HES7252U Use And Care Manual page 30

Getting the Most Out of Your Appliance
Table 8: Convection Roast Chart
Meats
Beef Rib roast
Rib eye roast (boneless)
Rump, eye, tip, sirloin (boneless)
Tenderloin roast
Pork Loin roast (boneless or bone in)
Shoulder
Poultry Chicken - whole
Turkey - unstuffed
Turkey - unstuffed
Turkey - unstuffed
Turkey breast
Cornish hen
Lamb Half leg
Whole leg
a. Roasting times are approximate and may vary depending on shape of the meat.
b. Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F
Dehydrate
(some models)
English 28
• Use the broil pan and grid provided with the range for roasting. A low-sided,
uncovered pan can also be used.
• Use a meat thermometer to determine the internal temperature 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 10-15 minutes after removing from the oven.
Weight
Item
(lbs.)
4-6
4-6
3-6
2-3
5-8
3-6
3-4
b 12-15
16-20
b
21-25
b
3-8
1-1 1/2
3-4
6-8
The dehydrate mode dries with heat from a third
element behind the back wall of the oven. The
heat is circulated throughout the oven by the
convection fan. Use dehydrate to dry and/or pre-
serve foods such as fruits, vegetables and herbs.
This mode holds an optimum low temperature
(100° F - 160° F) while circulating the heated air
to slowly remove moisture. The oven will stay on
for 48 hours before shutting off automatically.
For Best Results:
• Dry most fruits and vegetables at 140° F. Dry herbs at 100° F. (Refer to the
Dehydrate Chart for examples).
• Drying times vary depending on the moisture and sugar content of the food,
the size of the pieces, the amount being dried and the humidity in the air.
Check food at the minimum drying time.
• Multiple racks (not included) can be used simultaneously. Contact your dealer
to order drying racks.
• Treat fruits with antioxidants to avoid discoloration.
• Consult a food preservation book, county Cooperative Extension Office or
library for additional information.
Oven Temp.
Roasting Time
o
( F) (min. per lb.)
325 25-32
28-32
325 24-32
27-32
325 25-30
28-32
425 15-25
350 15-25
350 20-30
375 14-20
325 10-14
325 9-13
325 6-10
325 20-25
350 45-75 (total time)
325 30-35
25-30
325 25-30
30-35
a Internal Temp.
o
( F)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160
160
180
180
180
180
170
180
160 (medium)
170 (well)
160 (medium)
170 (well)