Bosch HES7052U User Guide

Getting the Most Out of Your Appliance

English 30

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

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 (some models). 
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.

Table 6: Convection Broiling Chart

Beef

Steak (1 1/2” or more)
     Medium Rare
     Medium
     Well
Hamburger (more than 1”) - Well

3
3
3
4

high
high
high
high

145
160
170
160

11-13
13-15
15-17
11-13

9-11
11-13
13-15
8-10

Poultry

Chicken quarters
 

4

high

180 - thigh
170 - breast

14-16

12-14

Pork

Pork chops (1 1/4” or more)
Sausage - fresh

4
4

high
high

160
160

7-9
5-7

6-8
3-5

a. Convection broiling times are approximate and may vary slightly. Times are based on cooking with a pre-

heated broil element.

Table 7: Convection Roast Chart

Beef

Rib roast

Rib eye roast (boneless)

Rump, eye, tip, sirloin (boneless)

Tenderloin roast

4-6

4-6

3-6

2-3

325

325

325

425

25-32
28-32
24-32
27-32
25-30
28-32
15-25

145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)

Pork

Loin roast (boneless or bone in)
Shoulder

5-8
3-6

350
350

15-25
20-30

160
160