Bosch HBL54 User Manual

English 32

Convection Roast Chart

*Roasting times are approximate and may vary depending on shape of the 

meat. 

**Stuffed turkey requires additional roasting time. The minimum safe 

temperature for stuffing in poultry is 165 °F.

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.

Beef
Rib Eye Roast 
(boneless)
     Medium rare
     Medium
Rump, eye, tip, sirloin 
(boneless)
     Medium rare
     Medium
Tenderloin Roast 
(medium rare)

2
2

2
2

2

3.0–5.5
3.0–5.5

3.0–6.0
3.0–6.0

2.0–3.0

325
325

325
325

425

27–31
30–38

18–33
30–35

15–24

145
160

145
160

145

Pork
Loin Roast 
(boneless or bone in)
Loin Roast 
(boneless or bone in)
Tenderloin

2

2
2

1.5–2.9

3.0–6.0
2.0–3.0

350

350
425

19–36

14–23
18–28

160

160
160

Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen

2
1
1
1
2
2

3.5–8.0

12.0–15.0
16.0–20.0
21.0–25.0

4.0–8.0
1.0–1.5

375
325
325
325
325
350

13–20
10–14

9–13
6–12

19–23
45–75 

(total time)

180
180
180
180
170
180

Lamb
Leg, bone-in
     Medium

2

4.0–6.0

325

30–35

170

r

Broil uses intense heat radiated from the upper element.