Bosch HES7282U Use And Care Manual page 35

Table 7: Convection Roast Chart
Meats
Poultry Chicken - whole
Turkey - unstuffed**
Turkey - unstuffed**
Turkey - unstuffed**
Turkey breast
Cornish hen
Lamb Half leg
Whole leg
* Roasting times are approximate and may vary depending on shape of the meat.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.
Dehydrate
(some models)
Table 8: Dehydrate Chart
Food Item
Fruit Apples
Bananas
Cherries
Orange peels/
slices
Pineapple rings
Strawberries
Weight
Item
(lbs.)
3-4
12-15
16-20
21-25
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.
Preparation
Dipped in 1/4 cup lemon juice and 2 cups
water; 1/4" slices
Dipped in 1/4 cup lemon juice and 2 cups
water; 1/4" slices
Wash, towel dry. Fresh cherries, remove pits.
1/4" slices of orange; orange part of skin thinly
peeled from oranges
Towel dried.
Wash and towel dry. Sliced 1/2" thick, skin
(outside) down on rack
Getting the Most Out of Your Appliance
Oven Temp.*
Roasting Time*
o
(min. per lb.)
( F)
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
Approx. Drying
Time* (hours)
11-15
10-15
10-15
Peels: 2-4
Slices: 12-16
Canned: 9-13
Fresh: 8-12
12-17
Internal Temp.
o
( F)
180
180
180
180
170
180
160 (medium)
170 (well)
160 (medium)
170 (well)
Test for Doneness
Slightly pliable
Soft, pliable
Pliable, leathery, chewable
Orange peel: dry and brittle.
Orange slices: skins are dry,
brittle, fruit is slightly moist
Soft and pliable
Dry and brittle
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