Cooking Chart - Meats - Bosch HBL33 Use And Care Manual

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COOKING CHART - MEATS
Some models only
Food Recommended
Cooking Mode
Oven Rack
Temperature Position
Internal
Temperature
Ooneness
Cooking Time
Food Covered Stand Time
Chuck Roast, 2-3 Ibs
Rib Eye, Boneless, 3-3.5 Ibs.
Rib Eye, Boneless, 3-3.5 Ibs.
Rump, Eye, Sirloin, Boneless,
3-5.5 Ibs.
Rump, Eye, Sirloin, Boneless,
3-5.5 Ibs.
Steaks, 1 1/2" thick
Steaks, 1 1/2" thick
Tenderloin, 2-3 Ibs.
Roast 350 °F 2
Convection Roast 325 °F 2
Convection Roast 325 °F 2
Convection Roast 325 °F 2
Convection Roast 325 °F 2
Convection Broil 550 °F
Convection Broil 550 °F 3
Convection Roast 425 °F 2
Well, 170 °F 1 1/2-2 hours
Medium-rare, 27-31 min./Ib.
145 °F
Medium, 160 °F 30-38 min./Ib.
Medium-rare, 18-33 min./Ib.
145 °F
Medium, 160 °F 30-35 min./Ib.
Medium-rare,
145 °F
Medium, 160 °F
Side 1 11-13 min.
Side 2:9-11 min.
Side 1 13-15 min.
Side 2:11-13 min.
Medium-rare, 15-24 min./Ib.
145 °F
Yes
No
No
No
No
No
No
No
none
10-15 min.
10-15 min.
10-15 min.
10-15 min.
none
none
5 min.
Leg, Boneless, 4-6 Ibs.
Convection Roast 325 °F
2 Medium, 160 °F 30-35 rain.lib.
No
10-15 min.
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