Bosch Gas Ranges with European Convection Use And Care Manual page 31

Getting theMostOutofYourAppliance
Table 6: Convection R oast C hart
Beef
Pork
Poultry
Rib roast 4-6 325 25-32 145 (med/rare)
28-32 160 (medium)
Rib eye roast (boneless) 4-6 325 24-32 145 (med/rare)
27-32 160 (medium)
Rump, eye, tip, sirloin (boneless) 3-6 325 25-30 145 (med/rare)
28-32 160 (medium)
Tenderloin roast 2-3 425 15-25 145 (med/rare)
Loin roast (boneless or bone in) 5-8 350 15-25 160
Shoulder 3-6 350 20-30 160
Chicken - whole 3-4 375 14-20 180
Turkey - unstuffed b 12-15 325 10-14 180
Turkey - unstuffed b 16-20 325 9-13 180
21-25 325 6-10 180
Turkey - unstuffed b 3-8 325 20-25 170
Turkey breast 1-1 1/2 350 45-75 (total time) 180
Cornish hen
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
The dehydrate mode dries with heat from an electric 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 preserve 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.
Note: The lower burner operates at the begin-
ning of this mode. This is normal.
For Best Results:
Dry most fruits and vegetables at 140 ° E Dry
herbs at 100 ° R (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 drying 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.
English 29