Bosch HDS7052U-01 Use And Care Manual page 32

Getting theMostOutofYourAppliance
Table 5:Broiling Chart
Pork
Seafood
Pork chops (1") 4 high
Sausage - fresh 3 high
Ham slice (1/2") 5 high
Fish filets (3/4"-1") buttered
low
Lamb
Chops (1")
Medium rare 5 high
Medium 5 high
Well 5 high
Bread Garlic bread slices (1")
high
a. Broiling times are approximate and may vary slightly, Times are
element.
160 6-8 4-6
160 5-7 4-6
160 2-4 2-3
Cook until
opaque and
flakes easily
9-11 Do Not Turn
145 4-6 2-4
160 5-7 4-6
170 6-8 5-7
N/A 2-4 Do Not Turn
based on cooking with a preheated broil
Convection Broil
(some models)
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, ten-
der cuts of meat, poultry and fish. Convection
Broil is typically not recommended for browning
breads, casseroles and other foods.
Always convection broil with the door closed. In
addition to the benefits of standard broiling, convection broiling is faster than
standard Broiling.
Note: The only heat setting for the Convection Broil mode is High.
For Best Results:
• Preheat oven 3-4 minutes. Do not preheat more that 5 minutes.
• 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 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.
Table 6: Convection Broiling Chart
Beef Steak (1 1/2" or more)
Medium Rare 3
Medium 3
Well 3
Hamburger (more than 1") - Well 4
Poultry Chicken quarters 4
high 145 11-13 9-11
high 160 13-15 11-13
high 170 15-17 13-15
high 160 11-13 8-10
high 180 - thigh 14-16 12-14
170 - breast
English 30