Convection Roast Chart; Broil - Bosch HBL8550 Use And Care Manual

Convection Roast Chart

Broil

English 35
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.
r
Broil uses intense heat radiated from the upper element.
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less),
poultry and fish. It can also be used to brown breads and casseroles. Always broil
with the door closed. The benefits of broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
Rack Oven
Weight
Pos. 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)
30–35 170