Bosch HGS7282UC - Manual (Page 34)

Getting the Most Out of Your Appliance
English 30
Convection Roast
Convection Roast uses heat from the lower
burner and an element behind the backwall. The
heat is also circulated by the convection fan. The
result is a crispier exterior that seals in juices.
The Convection Roast mode is well suited to pre-
paring 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 (some models).
A low-sided, uncovered pan can also be used.
• Use 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 meat to prevent overbrowning.
• Let meat stand covered with foil 10-15 minutes after removing from the oven.
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
Bread Garlic bread slices (1”) 5 high N/A 2-4 Do Not Turn
a. Broiling times are approximate and may vary slightly, Times are based on cooking with a preheated broil
burner.
Table 5: Broiling Chart
Food Item / Thickness
Rack
Position
Broil
Setting
Internal
Temp. (
o
F)
Time Side 1
(min.)
a
Time Side 2
(min.)
a
Table 6: Convection Roast Chart
Meats Item
Weight
(lbs.)
Oven Temp.*
( o F)
Roasting Time a
(min. per lb.)
Internal Temp.
( o F)
Beef Rib roast
Rib eye roast (boneless)
Rump, eye, tip, sirloin (boneless)
Tenderloin roast
4-6
4-6
3-6
2-3
325
325
325
425
25-32
28-32
24-32
27-32
25-30
28-32
15-25 145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
Pork Loin roast (boneless or bone in)
Shoulder 5-8
3-6 350
350 15-25
20-30 160
160
Poultry Chicken - whole
Turkey - unstuffed
b
Turkey - unstuffed b
Turkey - unstuffed b
Turkey breast
Cornish hen
3-4
12-15
16-20
21-25
3-8
1-1 1/2 375
325
325
325
325
350 14-20
10-14
9-13
6-10
20-25
45-75 (total time) 180
180
180
180
170
180
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.