Bosch FAP-OC 500Series Manuel d'utilisation et d'entretien - Page 15

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Bosch FAP-OC 500Series Manuel d'utilisation et d'entretien

•

If using a pizza pan, choose a dark, perforated pan for

a more crisp crust and a non-perforated pan for a softer

crust.

•

Preheat baking stones following manufacturer's

recommendations while the oven is preheating.

•

Bake homemade pizza 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 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.

Roast is best suited for large cuts of meat and poultry.

Tips:

•

Preheating the oven is not necessary.

•

Use a high-sided pan, or cover dish with a lid or foil for

less tender cuts of meat.

•

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 over-browning.

•

Let meat stand covered with foil 10–15 minutes after

removing it from the oven.

•

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.

•

Add liquids, such as water, juice, wine, bouillon or

stock for flavor and moisture.

Convection Roast

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 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 for roasting.

•

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 over-browning.

•

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 element.

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.

(some models)

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