Bosch HDS252U Use And Care Manual page 19

CONVECTION ROAST
Convection Roast uses heat from the top and bottom elements
as well as heat circulated by"the convection fan:
The Convection Roast mode is well suited to preparing tender
cuts of meat and poultry.
The benefits of Convection Roasting, include:
As much as 25% faster cooking than standard Roasting/'
Baking
Rich, golden browning
For Best Results:
Use the same temperature as indicated in the recipe.
Check doneness early as roasting time may decrease by
as much as 25%. Refer to Convection Roast Chart for
examples.
• Do not cover meat or use cooking bags.
• Use the broil pan and grid provided with the range for
roasting. A low-sided, uncovered pan can also be used.
• Use the probe or a meat thermometer to determine the
internal temperature of the meat.
• If the meat is browned to your liking, but is not yet done,
a small strip of foil can be placed over the browned area
to prevent overbrowning.
Let meat stand covered with foil 10-!5 minutes after
removing from the oven
Convection Roast Chart
Beef
Rib Roast 4 - 6 325 25-32 145 (reed/rare)
28-32 160 (medium)
Rib Eye Roast, 4 - 6 325 24-32 145 (med/rare)
(boneless) 27-32 160 (medium)
Rump, Eye, flip, 3 - 6 325 25-30 145 (med/rare)
sirloin (boneless) 28-32 160 (medium)
Tenderloin Roast 2 - 3 425 15-25 145 (med/rare)
Pork
Loi n Roast 5 - 8 350 15-25 160
(boneless or boneqn)
Shoulder 3 - 6 350 20-30 160
Poultry
Chicken - whole 3 - 4 375 14-20 180
Turkey, unstuffed** 12-15 325 10-14 180
Turkey, unstuffed** 16-20 325 9-13 180
Turkey, unstuffed** 21-25 325 6-10 180
Turkey Breast 3 - 8 325 20-25 170
Cornish Hen 1 - 1 1_ 350 45-75 (total 180
time)
Lamb
Half Leg
Whole Leg
3 - 4 325 30-35 160 (medium)
25-30 170 (well)
6 - 8 325 25-30 160 (medium)
30-35 170 (well)
* Roasting times are approximate and may vary depending on
the shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum
safe temperature for stuffing in poultry is 165°R
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