Bosch HMV8052U Manual

20

The charts can be used as a guide. Follow package or 

recipe directions.

Be sure to place prepared meats on a microwave–safe 

roasting rack in a microwave–safe dish. Start cooking the 

meat fat side down and if necessary, use narrow strips of 

aluminum foil to shield any bone tips or thin meat areas. 

After cooking, check the temperature in several places 

before letting the meat stand the recommended time. 

Please note that the temperatures in the following charts 

are temperatures at removal time; the temperature will 

rise during the standing period.

 

Stand time 

Be sure to place poultry on a microwave–safe roasting 

rack in a microwave-safe dish. Cover poultry with wax 

paper to prevent splattering. Use narrow strips of 

aluminum foil to shield any bone tips or thin meat areas, 

or areas that start to overcook. After cooking, check the 

temperature in several places before letting the meat 

stand the recommended time.

▯

Never cook eggs in the shell and never warm hard–

cooked eggs in the shell; they can explode.

▯

Always pierce yolk on whole eggs to keep them from 

bursting.

▯

Cook eggs just until set; they will become tough if 

overcooked.

▯

Cooking scrambled eggs is safe.

Roast beef boneless 

(up to 4 lbs.)

High (10) for first 

5 minutes, then 

medium (5)

12–17 min./lb. for 160º F 

(71°C) (Medium)

Place roast beef fat–side down on 

roasting rack. Cover with wax paper. 

Turn over half way through cooking. 

Let stand* 10–15 minutes.

14–19 min./lb. for 170º F 

(76°C) (Well Done)

Roast pork boneless 

or bone–in  

(up to 4 lbs.)

High (10) for first 

5 minutes, then 

medium (5)

15–20 min./lb. for 170º F 

(76°C) (Well Done) 

Place roast pork fat–side down on 

roasting rack. Cover with wax paper. 

Turn over half way through cooking. 

Let stand* 10–15 minutes.

Expect a 10° F rise in the temperature during the standing period.

Beef

Medium 

Well done

150°F (65°C) 

160°F (71°C)

150°F (65°C) 

160°F (71°C)

Pork

Medium 

Well done

150°F (65°C) 

160°F (71°C)

150°F (65°C) 

160°F (71°C)

Poultry

Dark meat 

Light meat

150°F (65°C) 

160°F (71°C)

150°F (65°C) 

160°F (71°C)

Whole chicken

(up to 4 lbs.)

medium high (7)180° F 

(82°C) dark meat170° F 

(76°C) dark meat

7–10 min. /lb

Place chicken breast–side down on roasting rack. 

Cover with wax paper. Turn over half way through 

cooking. Cook until juices run clear and meat near 

bone is no longer pink. Let stand for 5–10 min.

Chicken pieces

(up to 4 lbs.)

medium high (7)180° F 

(82°C) dark meat170° F 

(76°C) dark meat

7–10 min. /lb 

Place chicken bone–side down on dish, with thick-

est portions toward the inside of dish. Cover with 

wax paper. Turn over half way through cooking. 

Cook until juices run clear and meat near bone is 

no longer pink. Let stand for 5–10 min.