Bosch ELECTRIC FREE-STANDING CONVECTION RANGE 手册

Operation - Oven

English 23

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 stan-
dard Roasting/ Baking

•

Rich, golden browning

•

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 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.

Steak (3/4” - 1”)
     Medium Rare
     Medium
     Well
Hamburgers (3/4” - 1”) - Well

5
5
5
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

Breast (bone in)

4

low

170

18-210

18-19

Pork chops (1”)
Sausage - fresh
Ham slice (1/2”)

4
3
5

high
high
high

160
160
160

9-10
8-10

3-4

8-9
7-9
2-3

Fish filets (1”) buttered

4

low

Cook until 

opaque and 

flakes easily

6-7

Do Not Turn

Chops (1”)
     Medium rare
     Medium
     Well

5
5
5

high
high
high

145
160
170

5-7
8-9

9-11

6-7
6-8
8-9

Garlic bread (1”) slices

5

high

2-4