Bosch HBL35 Use And Care Manual page 25

Convection Roast Chart
English 22
Food Item
Beef
Rib Eye Roast
(boneless)
Medium rare
Medium
Rump, eye, tip, sirloin
(boneless)
Medium rare
Medium
Tenderloin Roast
(medium rare)
Pork
Loin Roast
(boneless or bone in)
Loin Roast
(boneless or bone in)
Tenderloin
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen
Lamb
Leg, bone-in
Medium
*Roasting times are approximate and may vary depending on shape of the
meat.
**Stuffed turkey requires additional roasting time. The minimum safe tem-
perature for stuffing in poultry is 165 °F.
Rack Weight Oven
Pos. (lbs) Temp.
2 3.0–5.5 325
2 3.0–5.5 325
2 3.0–6.0 325
2 3.0–6.0 325
2 2.0–3.0 425
2 1.5–2.9 350
2 3.0–6.0 350
2 2.0–3.0 425
2 3.5–8.0 375
1 12.0–15.0 325
1 16.0–20.0 325
1 21.0–25.0 325
2 4.0–8.0 325
2 1.0–1.5 350
2 4.0–6.0 325
Time Internal
(min/lb)* Temp.
27–31 145
30–38 160
18–33 145
30–35 160
15–24 145
19–36 160
14–23 160
18–28 160
13–20 180
10–14 180
9–13 180
6–12 180
19–23 170
45–75 180
(total time)
30–35 160