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It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering • Salt after cooking ALWAYS BROIL WITH THE DOOR CLOSED ALWAYS CONVECTION BROIL WITH THE DOOR CLOSED Note: The only heat setting for the Convection Broil setting is High Broil Chart Convection Broil Chart Food and Thickness Rack Position Broil Setting Internal Temp. (°F) Time Side 1 (min)* Time Side 2 (min)* Beef Steak (3/4" - 1 ") Medium Rare Medium Well Hamburgers (3/4" - 1") Well 555 4 High* High High High 145 160 170 160 7-8 8-9 9-11 12-15 6-7 6-9 7-10 7-8 Poultry Breast (bone-in) 4 Low* 170 18-20 18-19 Pork Pork Chops (1") Sausage - fresh Ham Slice (1/2") 4 35 High High High 160 160 160 9-10 8-10 3-4 8-9 7-9 2-3 Seafood Fish Filets, 1" Buttered 4 Low Cook until opaque & flakes easily with fork 6-7 DO NOT TURN Lamb Chops (1") Medium Rare Medium Well 555 High High High 145 160 170 5-7 8-9 9-11 6-7 6-8 8-9 Bread Garlic Bread, 1" slices 5 High 2-4 Food and Thickness Rack Position Broil Setting Internal Temp. (°F) Time Side 1 (min)* Time Side 2 (min)* Beef Steak (1-." or more) Medium Rare Medium Well Hamburgers (more than 1") Well 444 4 High* High High High 145 160 170 160 8-9 10-11 12-13 9-11 7-8 9-10 11-12 7-9 Poultry Chicken Quarters 4 High 180 (thigh) 170 (breast) 12-15 9-11 Pork Pork Chops (1. " or more) Sausage - fresh 4 4 High High 160 160 8-10 6-7 7-9 4-5 *(Broiling and Convection broiling times are approximate and may vary slightly. Times are based on cooking with a preheated broil element. DO NOT TURN Oven Modes -Convection Roast CONVECTION ROAST Convection Roast uses heat from the top and bottom elements as well as heat circulated by the convection fan: The Convection Roast mode is well suited to preparing 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. A low-sided, uncovered pan can also be used. • Use the probe (some models) or 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 breast to prevent overbrowning. • Let meat stand covered with foil 10-15 minutes after removing from the oven. Convection Roast Chart Meats Weight (lb) Oven Temp. (°F) RoastingTime* (min per lb) Internal Temp. (°F) Beef Rib Roast 6-4 325 25-32 28-32 145 (med/rare) 160 (medium) Rib Eye Roast, (boneless) 6-4 325 24-32 27-32 145 (med/rare) 160 (medium) Rump, Eye, Tip, Sirloin (boneless) 6-3 325 25-30 28-32 145 (med/rare) 160 (medium) Tenderloin Roast 3-2 425 15-25 145 (med/rare) Pork Loin Roast (boneless or bone-in) 8-5 350 15-25 160 Shoulder 6-3 350 20-30 160 Poultry -Chicken whole 4-3 375 14-20 180 Turkey, unstuffed** 12-15 325 10-14 180 Turkey, unstuffed** 16-20 325 9-13 180 Turkey, unstuffed** 21-25 325 6-10 180 Turkey Breast 8-3 325 20-25 170 Cornish Hen 1 .-1 350 45-75 (total time) 180 Lamb Half Leg 4-3 325 30-35 25-30 160 (medium) 170 (well) Whole Leg 8-6 325 25-30 30-35 160 (medium) 170 (well) *Roasting times are approximate and may vary depending on the shape of the meat. **Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F. Page 15 Oven Modes - Dehydrate DEHYDRATE Dehydrate dries with heat from a third element behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan. Dehydrating is used 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 heated air to slowly remove moisture. For Best Results: • Dry most fruits and vegetables at 140° F. Dry herbs at 100° F. (Refer to the Dehydrate Chart for examples). • Drying times vary depending on the moisture and sugar content of the food, the size of the pieces, the amount being dried and the humidity in the air. Check food at the minimum drying time. • Multiple racks can be used simultaneously. Contact your Bosch dealer for drying racks. • Treat fruits with antioxidants to avoid discoloration. • Consult a food preservation book, county Cooperative Extension Office or library for additional information. The door must be open during the Dehydrate mode. Prop the door open at least 1" by placing an object (i.e.; wooden spoon) in the upper corner between the door and the side panel. Becareful that the object does not touch the oven gasket. Dehydrate Chart Food Preparation Approximate Drying Time*(hrs) Test for Doneness Fruit Apples Dipped in . cup lemon juice and 2 cups water; slices." 11-15 Slightly pliable Apples Dipped in . cup lemon juice and 2 cup...

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