Bosch HDI8054C Specifications download pdf (Page 29)

English 26

• Preheat baking stones following manufacturer’s

recommendations while the oven is preheating.

• Bake homemade pizzas on rack position 2 in the

center of the rack.

• Follow manufacturer’s directions for frozen pizza.

• The convection fan cycles on and off when using pizza

mode.

Roast

Roast is best suited for meat and poultry and less tender

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.

• For less tender cuts of meat, add liquids such as water,

juice, wine, bouillon or stock for flavor and moisture.

• Roasting bags and using a lid are suitable for use in

this mode.

• When roasting whole chicken or turkey, tuck wings

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.

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.

• 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.

• Use a meat thermometer to determine the internal

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.

• Let meat stand covered with foil for 10 to 15 minutes

after removing it from the oven.

• Refer to the Meat/Poultry Cooking Chart for

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:

• 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.

• Steaks and chops should be at least ¾" thick.

• Brush fish and poultry with butter or oil to prevent

sticking.

• Use a broil pan and grid, or a deep pan with a metal

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.

• Turn meats (other than fish) once during the

recommended cook time. Fish does not need to be

turned.

• When top browning casseroles, use only metal or glass

ceramic dishes such as CorningWare ®.

• Never use heat-proof glass (Pyrex ®); it cannot tolerate

the high temperature.

• For broil times, refer to the Meat/Poultry Cooking

Chart.

Roast uses both the upper and lower

elements to maintain the oven

temperature. Roasting uses more

intense heat from the upper element

than the lower element. This results in

more browning of the exterior while

the inside remains especially moist.

Convection Roast uses heat from

the top and bottom elements as well

as heat circulated by the convection

fan.

(

Broil uses intense heat radiated from

the upper element.

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Bosch HDI8054C Specifications Page 29

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