Bosch 800 Series Handbuch für Gebrauch und Pflege - Seite 29

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Bosch 800 Series Handbuch für Gebrauch und Pflege

Convection Roast

Convection Roast uses heat from the lower burner as well

as heat circulated by the convection fan. 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

Broil uses intense heat radiated from the upper burner.

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.

Proof

Proof is using the lower burner to maintain a low

temperature to proof bread, pizza dough or other yeast

doughs.

•

No preheat is necessary.

•

Proofing is the rising of yeast dough.

•

The Proof Dough mode temperature range is 85° F to

125° F.

•

The default temperature in the Proof Dough mode is

100° F.

•

Loosely cover the bowl or pan and use any rack that

accommodates the size of the container.

•

Keep the oven door closed and use the oven light to

check the rising of the dough.

Warm

Warm is cooking with dry, heated air. The lower burner

cycles to maintain the oven temperature.

•

Use the Warm mode to keep cooked foods hot until

ready to serve for up to one hour.

•

Warm mode temperatures are 150° F to 225° F.

•

The default temperature in the Warm mode is 170° F.

•

Foods that must be kept moist should be covered with

a lid or aluminum foil.

9 CAUTION

When using Warm mode, follow these guidelines:

•

Do not use the Warm mode to heat cold food.

•

Be sure to maintain proper food temperature.

The USDA recommends holding hot food at

140° F or warmer.

•

DO NOT warm food longer than one hour.

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