Bosch HDS7052U-01 Use And Care Manual page 33

Table 6:Convection B roiling Chart
Getting theMostOutofYourAppliance
Pork
Pork chops (1 1/4" or more) 4
Sausage - fresh 4
high 160 7-9 6-8
high 160 5-7 3-5
a. Convection broiling times are approximate and may vary slightly. Times are based on cooking with a pre-
heated broil element.
Convection Roast
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 to preparing tender cuts of
meat and poultry.
The benefits of Convection Roasting, include:
• As much as 25% faster cooking than stan-
dard Roasting/Baking
• Rich, golden browning
For Best Results:
• Use the same temperature as indicated in the recipe.
• Check doneness early as roasting time may decrease by as much as 25%.
Refer to Convection Roast Chart for examples.
• Do not cover meat or use cooking bags.
• 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.
Table 7: Convection Roast Chart
Beef Rib roast
Pork
Poultry
Lamb
Rib eye roast (boneless)
Rump, eye, tip, sirloin (boneless)
Tenderloin roast
Loin roast (boneless or bone in)
Shoulder
Chicken - whole
Turkey - unstuffed b
Turkey - unstuffed b
Turkey - unstuffed b
Turkey breast
Cornish hen
Half leg
Whole leg
4-6 325 25-32 145
28-32 160
4-6 325 24-32 145
27-32 160
3-6 325 25-30 145
28-32 160
2-3 425 15-25 145
5-8 350 15-25 160
3-6 350 20-30 160
3-4 375 14-20 180
12-15 325 10-14 180
16-20 325 9-13 180
21-25 325 6-10 180
3-8 325 20-25 170
1-1 1/2 350 45-75(totaltime) 180
3-4 325 30-35 160
25-30 170
6-8 325 25-30 160
30-35 170
(med/rare)
(medium)
(med/rare)
(medium)
(med/rare)
(medium)
(med/rare)
(medium)
(well)
(medium)
(well)
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