Broil - Bosch 300 Serie Manual De Uso

Broil

Broil Chart
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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.
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 the broil pan and grid included with the oven.
• 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 once during the recommended cook 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.
Food Item
Beef
Steak, ¾" to 1"
Medium Rare
Medium
Well
Hamburger, ¾" to 1"
Medium
Poultry
Chicken Thighs
Pork
Pork Chops, 1"
Sausage - fresh
Ham Slice, ½"
Seafood
Fish Filets, ¾" to 1"
Buttered
Rack Broil Internal
Pos. Setting Temp.
6 3 145
5 3 160
5 3 170
6 3 160
3 1 180
4 2 160
4 3 180
5 3 160
3 1 145
Time Time
side 1* side 2*
5–7 4–6
8–9 5–7
10–11 7–9
5–8 4–6
14–15 12–13
8–10 8–9
3–5 2–4
4–5 3–4
Do not
11–15
turn
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