Convection Broil - Bosch HDS252U Manual De Uso Y Cuidado

BROIL
Broiling uses intense heat radiated from the upper element:
The Broil mode is best suited to cooking thin, tender cuts of
meat (1" or less), poultry and fish. It can also be used to brown
breads and casseroles.
The benefits of Broiling include:
Fast and efficient cooking
•
Cooking without the addition of fats or liquids
•
Browning as the food cooks
•
For Best Results:
Preheat oven 3-4 minutes
•
Steaks and Chops should be at least 3/4" thick
•
Brush fish and poultry with butter or oil to prevent sticking
•
Use the broil pan and grid included with your range
•
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
Turn meats once halfway through the recommended
•
cooking time (see Broil Chart for examples).
• 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.
ALWAYS BROIL WITH THE DOOR CLOSED
Broil Chart
F o o d n a d R a k c
T i h k c e n s s P o i s o i t n
B e f e
S e t k a 3 ( " 4 / 1 - ) "
5
M d e u i m R a e r
5
M d e u i m
5
W l l e
H a m b r u e g s r 3 ( " 4 / 1 - ) "
4
W l l e
P o u t l y r
4
r B a e t s b ( n o - e ) n i
P o k r
4
P o k r C o h s p 1 ( ) "
3
S u a a s e g - e r f h s
5
H a m i l S e c 1 ( 2 / ) "
S a e o f o d
4
i F h s F e l i , s t " 1
B t u r e t d e
a L m b
C o h s p 1 ( ) "
5
M d e u i m R a e r
5
M d e u i m
5
W l l e
B e r d a
5
G r a c i l B e r d a 1 , s " c i l s e
Oven Modes - Broil and Convection Broil
r B l i o n I e t n r l a T m i e T m i
S t e n i t g e T m . p i S e d 1 i S e d
° ( ) F ( m n i * ) ( m n i
H g i * h 1 5 4 7 8 - 6 7 -
i H h g 1 0 6 8 9 - 6 9 -
i H h g 1 0 7 - 9 1 1 - 7 0 1
i H h g 1 0 6 - 9 1 1 - 8 0 1
o L * w 1 0 7 1 - 8 0 2 1 - 8
i H h g 1 0 6 - 9 0 1 8 9 -
i H h g 1 0 6 - 8 0 1 7 9 -
i H h g 1 0 6 3 4 - 2 3 -
C o k o n u l i t
DO
o L w p o q a e u & 6 7 - D o
NOT
l f k a s e n t o u t
TURN
e s a y l i w h t i
o f k r
i H h g 1 5 4 5 7 - 6 7 -
i H h g 1 0 6 8 9 - 6 8 -
i H h g 1 0 7 - 9 1 1 8 9 -
i H h g 2 4 -

CONVECTION BROIL

Convection Broil is similar to Broil. It combines the intense
heat from the upper element with heat circulated by the
convection fan:
The Convection Broil mode is well suited for cooking thicker,
tender cuts of meat, poultry and fish. Convection 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
•
For Best Results:
Preheat oven 3-4 minutes
•
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 range
•
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
•
ALWAYS CONVECTION BROIL WITH THE DOOR CLOSED
e
2
* )
F o o d a n d T h c i k n e s
B e f e
S e t a k ( - 1 ½ " r o m r o ) e
M e d u i m R a e r
M e d u i m
W l l e
H a m b u g r e s r ( m o e r h t a n 1
W l l e
9 1 P o u t l y r
C h c i k e n Q u r a e t s r
P o k r
P o k r C h o p s 1 ( ¼ " r o m r o
S a u s a g e f - e r s h
n r
Broiling and Convection broiling times are approximate and may
vary slightly. Times are based on cooking with a preheated broil
element.
Note: The only heat setting for the Convection Broil setting is High.
Page 14
Convection Broil Chart
I t n r e
R a c k B r o l i
s T e m
P o s t i o i n S e t t n i g
° ( ) F
4 H g i * h 1 4
4 H g i h 1 6
4 H g i h 1 7
) "
4 H g i h 1 6
4 H g i h 1 8
( h t g i
1 7
b ( e r a
4 H g i h 1 6
) e
4 H g i h 1 6
i T m e i T m e
n l a
S d i e S d i e
. p
1 2
( m n i * ) ( m n i * )
5 8 9 - 7 8 -
0 1 0 1 - 1 9 1 - 0
0 1 2 1 - 3 1 1 1 - 2
0 9 1 - 1 7 9 -
0 1 2 1 - 5 9 1 - 1
) h
0
s ) t
0 8 1 - 0 7 9 -
0 6 7 - 4 5 -