Bosch HBLP751UC Manual
English 20
Roast is best suited for meat and poultry and less tender
cuts of meat.
cuts of meat.
Tips:
•
•
Preheating the oven is not necessary.
•
Use a high-sided broil pan or roasting pan. Cover dish
with a lid or foil for less tender cuts of meat.
with a lid or foil for less tender cuts of meat.
•
For less tender cuts of meat, add liquids such as water,
juice, wine, bouillon or stock for flavor and moisture.
juice, wine, bouillon or stock for flavor and moisture.
•
Roasting bags and using a lid are suitable for use in
this mode.
this mode.
•
When roasting whole chicken or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
behind back and loosely tie legs with kitchen string.
Convection Roast
The Convection Roast mode is well suited for preparing
tender cuts of meat and poultry. It is also suitable for
roasting vegetables.
tender cuts of meat and poultry. It is also suitable for
roasting vegetables.
The benefits of Convection Roast include:
•
•
As much as 25% faster cooking than non-convection
modes.
•
Rich, golden browning.
Tips:
•
•
Preheating the oven is not necessary.
•
Use the same temperature as indicated in the recipe.
•
Check doneness early, since roasting time may
decrease. Refer to the Meat/Poultry cooking chart for
examples.
decrease. Refer to the Meat/Poultry cooking chart for
examples.
•
Do not cover meat or use cooking bags.
•
Use a broil pan with a rack and grid or a shallow,
uncovered pan with a rack for roasting.
uncovered pan with a rack for roasting.
•
Use a meat thermometer to determine the internal
termperature of the meat.
termperature 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.
done, a small strip of foil can be placed over the meat
to prevent overbrowning.
•
Let meat stand covered with foil for 10 to 15 minutes
after removing it from the oven.
after removing it from the oven.
•
Refer to the Meat/Poultry Cooking Chart for
recommended rack positions.
recommended rack positions.
Broil
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:
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.
Tips:
•
•
Preheat oven 3–4 minutes. Do not preheat for more
than 5 minutes.
than 5 minutes.
•
Steaks and chops should be at least ¾" thick.
•
Brush fish and poultry with butter or oil to prevent
sticking.
sticking.
•
Use a broil pan and grid or a deep pan with a metal
rack for broiling.
rack for broiling.
•
Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
•
Turn meats once during the recommended cook time.
Fish does not need to be turned.
Fish does not need to be turned.
•
When top browning casseroles, use only metal or glass
ceramic dishes such as Corningware ®.
ceramic dishes such as Corningware ®.
•
Never use heat-proof glass (Pyrex ®); it cannot tolerate
the high temperature.
the high temperature.
•
For broil times, refer to the Meat/Poultry Cooking
Chart.
Chart.
2
Convection Roast uses heat from
the top and bottom elements as well
as heat circulated by the convection
fan.
the top and bottom elements as well
as heat circulated by the convection
fan.
(
Broil uses intense heat radiated from
the upper element.
the upper element.