Broil - Bosch 700 Series Use And Care Manual

Oven Modes
Broil
Broiling uses intense heat radiated from the upper ele-
ment:
Figure 17: 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 3/4" 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 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 CLOSED
Table 3: Broil Chart
I _ interna
rooa and _{ack
I
BrOil ,
lemp
Th ckness Post on Settn g (OF)
Beef
Steak (3/4"- 1")
Medium Rare 3 5 145
Medium 3 5 160
Well 3 5 170
Hamburgers
(3/4" - 1")
Well 3 5 160
Poultry
Breast (bone-in 3 3 170
Thigh 3 3 180
Pork
Pork Chops (1") 3 5 160
Sausage - fresh 3 5 160
Ham Slice (1/2") 3 5 160
Seafood Cook until
Fish Filets, 1" 3 4 opaque and
Buttered flakes with
fork
Lamb
Chops (1")
Medium Rare
Medium
Well
Bread
Garlic Bread 1"
slices
3
3
3
5
5
5
145
160
170
Time Time
Side i Side 2
(min) (min)
5-7 4-6
6-8 5-7
8-10 7-9
7-9 5-7
14-16 14-16
14-16 11-13
7-9 5-7
5-7 3-5
3-5 4-6
10-14 DO not
turn
5-7 4-6
6-8 5-7
8-10 7-9
3 5 4-6
*Broiling times are approximate and may vary slightly.
12 • English