Bosch 700 Serie Manual De Uso Y Cuidado página 15

Oven Modes
Convection Broil
Convection broil is similar to broil. It combines the in- For
tense heat from the upper element with heat circulated •
by the convection fan: •
Figure 18: Convection Broil
The convection broil mode is well suited for cooking
thicker, tender cuts of meat, poultry and fish. Convec-
tion Broil is typically not recommended for browning
breads, casseroles and other foods.
The benefits of Convection Broiling, in addition to the
benefits of standard broiling, include:
• Faster cooking than standard Broiling.
Best Results:
Do not preheat oven.
Meats should be at least 1 1/2" thick.
Turn meats once halfway through the cooking time
(See Convection Broil Chart for examples).
Use the broil pan and grid included with your oven.
Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
Salt after cooking.
ALWAYSCONVECTION BROIL WITH THE DOORCLOSED
Table 4: Convection Broil Chart
Internal I Time Time
Foodand Rack Broil Temp Side1 Side2
Thickness Position Setting oF
• , . ( ) . (rain)* (min)*
Beef
Steak (1-1/2" or more)
Medium Rare 2 450 145 12-14 11-13
Medium 2 450 160 15-17 13-15
Well 2 450 170 18-20 16-17
Hamburgers
(more than 1")
Well 3 550 160 11-13 8-10
Poultry
Chicken Quarters 3 450 180 13-15 10-12
(thigh)
Chicken Breasts 3 450 170 14-16 12-14
Pork
Pork Chops (1¼" or 2 450 160 12-14 13-15
more)
Sausage - fresh 3 450 160 4-6 3-5
*Broiling and convection broiling times are approximate and may vary slightly.
English • 13