Broil; Convection Broil - Bosch 5000 Series Use And Care Manual

Oven Modes
Broil
Broiling uses intense heat radiated from the upper eleo
ment: ,-S_
Fi ure 10: Broil
The broil mode is best suited to cooking thin, tender
cuts of meat (1" or less), poultry and fish. It can also
be used to brown breads and casseroles.
The benefits of Broiling include:
, Fast and efficient cooking.
, Cooking without the addition of fats or liquids.
, Browning as the food cooks.
For Best Results:
Do not preheat oven.
Steaks and chops should be at least Bi4" thick.
Brush fish and poultry with butter or oil to prevent
sticking.
Use the broil pan and grid included with your oven.
Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
, Turn meats once halfway through the recommend
ed cooking time (see broil chart for examples).
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.
ALWAYS BROIL WITH THE DOOR CLOSED
Table 3: Broil Chart
Beef
Steak (3/4" - 1 ")
Mediurq Rare 3 5 I45 6-7 4-6
Medium 3 5 160 6-8 5-7
We}l 3 5 170 8-10 7-9
Hamburgers
(3/4"- 1")
Well 3 5 160 7-9 5-7
Poultry
Breast (bone-i_) 3 3 I70 14-16 14-16
Thigh 3 3 180 14-16 11-13
Pork
Pork Chops (1") 3 5 I60 7-9 5W
Sausage - fresh 3 5 160 5-7 3-5
Ham Site (I/2") 3 5 160 3-5 4-6
Seafood Cook
Fish Filets 1" 3 4 until 10-14 Do not
Buttered opaque turn
& flakes
easily
with fork
Lamb
Chop_ (1")
Medium Rare 3 5 I45 5-7 4u6
Medium 3 5 160 6-8 5-7
Wel} 3 5 170 8-10 7-9
Bread
Garlic Bread, 1"
slices
4-6
Convection Broil
Convection broil is similar to broil. It combines the in-
tense heat from the upper element with heat circulated
by the convection fan:
Figure 11: Convection Broil
The convection broil mode is well suited for cooking
thicker, tender cuts of meat, poultry and fish. Convec-
tion Broil is typically not recommended for browning
breads, casseroles and other foods.
The benefits of Convection Broiling, in addition to the
benefits of standard broiling, include:
, Faster cooking than standard Broiling.
For Best Results:
.
Do not preheat oven.
, Meats should be at least 1 1/2"thick.
, Turn meats once halfway through the cooking time
(See Convection Broil Chart for examples).
, Use the broil pan and grid included with your oven.
Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
, Salt after cooking.
ALVv_,YS CONVECTION BROIL WITH THE EFOOR CLOSED
Table 4: Convection Broil Chart
Beef
Steak (1-½" or more)
Medium Rare
Medium
Well
Hamburgers (more
than 1")
Well
Poultry
Chicken Quarters
Chicken Breasts
Pork
Pork Chops (1½" or
more)
Sausage - fresh
145
160
170
160
180
(thigh)
170
160
_iiiii///li/i_i_
12-1
15-1
18-2
11-1:
13-1
14-1
12-1
160 4-6
11-13
13-15
18-17
8-10
10-12
12-14
13-15
3-5
*Broiling and convection broiling times are approximate and may
vary slightly,
10 • English