Bosch HBL53 Use And Care Manual page 19

Tips:
• Preheat oven 3-4 minutes. Do not preheat for more
than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent
sticking.
• Use a broil pan and grid (or a deep pan with a metal
rack) designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
• Turn meats once during the recommended cook time
(for Broil times, refer to the Meat/Poultry Cooking
Chart). Fish does not need to be turned.
• When top browning casseroles, use only metal or glass
ceramic dishes such as CorningWare ®.
• Never use heat-proof glass (Pyrex ®); it cannot tolerate
the high temperature.
• Broiling times are approximate and may vary slightly.
Times are based on cooking with a preheated broil
element.
Convection Broil (some models)
Warm
In Warm, the upper and lower
elements maintain a low temperature
in the oven cavity in order to keep
food at serving temperature.
• Use the Warm mode to keep cooked foods hot until
ready to serve.
• Warm mode temperatures are 150 ° F - 225 ° F.
• The default temperature in the Warm mode is 170° F.
• Foods that must be kept moist should be covered with
a lid or aluminum foil.
CAUTION
When using Warm mode, follow these guidelines:
Do not use the Warm mode to heat cold food.
Be sure to maintain proper food temperature.
The USDA recommends holding hot food at
140 ° F or warmer.
DO NOT warm food longer than one hour.
Convection Broil is similar to Broil. It
combines intense heat from the upper
element with heat circulated by a
convection fan.
The Convection Broil mode is well suited for cooking thick,
tender cuts of meat, poultry and fish. Convection Broil is
not recommended for browning breads, casseroles and
other foods. Always use convection broil with the door
closed.
In addition to the benefits of standard broiling, convection
broiling is faster.
Tips:
• Preheat oven 3-4 minutes. Do not preheat for more
than 5 minutes.
• Steaks and chops should be at least 1 1/2" thick.
• Use a broil pan and grid (or a deep pan with a metal
rack) for broiling.
• Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
• Turn meats once during the recommended cook time.
• Never use heat-proof glass (Pyrex ®); it cannot tolerate
the high temperature used for broiling.
For Convection Broil times, refer to the Meat/
Poultry Cooking Chart.
Proof
In Proof, the oven uses the lower
element to maintain a low
temperature to proof bread or other
yeast doughs.
• No preheat is necessary.
• Proofing is the rising of yeast dough.
• The Proof mode temperature range is 85° F to 125 ° F.
• The default temperature in the Proof mode is 100 ° F.
• Loosely cover the the bowl or pan and use any rack
that accommodates the size of the container.
• Keep the oven door closed and use the oven light to
check the rising of the dough.
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