Bosch HDS252U Use And Care Manual page 18

BROIL
Broiling uses intense heat radiated from the upper element:
The Broil mode "best suited to cooking tt: n, tender cuts of
meat (!"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:
Preheat oven 3-4 minutes
Steaks and Chops should be at least 3/4" thick
• Brush fish and poultry with butter or oil to prevent sticking
• Use the broil pan and grid included with your range
• 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 recommended
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 ¢LOgED
Broil Chart
Beef
Steak (3/4" - 1 ")
Medium Rare 5 High* 145 7-8 6-7
Medium 5 High 160 8-9 6-9
Well 5 High 170 9-11 7-10
Hamburgers (3/4"-1")
Well 4 High 160 9-11 8-10
Poultry
Breast (bone-in) 4 Low*
170 18-20 18-19
Pork
Pork Chops (1") 4 High 160 9-10 8-9
Sausage-fresh 3 High 160 8-10 7-9
Ham Slice (1/2") 5 High 160 3-4 2-3
Seafood Cookuntil
DO
Fish Filets, 1" 4 Low opaque & 6-7 NOT
Buttered flakes TURN
easily with
fork
Lamb
Chops (1")
Medium Rare 5 High 145 5-7 6-7
Medium 5 High 160 8-9 6-8
Well 5 High 170 9-11 8-9
Bread
GarlicBread,1"slices 5 High
2-4
CONVFCTION BROIL
Convection Broil is similar to Broil. It combines the intense
heat from the upper element with heat circulated by the
convection fan:
The Convection Broil mode is well suited for cooking thicker,
tender cuts of meat, poultry and fish. Convection 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:
Preheat oven 3-4 minutes
Meats should be at least ! 1/2" thick
• Turn meats once halfway through the cooking time (See
Convection Broil Chart for examples)
o Use the broil pan and grid included with your range
• 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
ALWAYS CONVECTION BROIL WITH THE DOOR CLOSED
Convection Broil Chart
Beef
Steak (1-_/Y' or more)
Medium Rare 4 High* 145 8-9 7-8
Medium 4 High 160 10-11 9-10
Welt 4 High 170 12-13 11-12
Hamburgers (more than 1")
Well 4 High 160 9-11 7-9
Poultry
Chicken Quarters 4 High 180 12-15 9-11
(thigh)
170
(breast)
Pork
Pork C hops (1 _/4" or more) 4 High 160 8-! O 7-9
Sausage - fresh 4 High 160 6-7 4-5
Broiling and Convection broiling times are approximate and may
vary slightly. Times are based on cooking with a preheated broil
element.
Note." The only heat setting for the Convection Broil setting is High.
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