Oven modes -convection roast, Convection roast, Page 15 – Bosch HES255U User Manual
Page 18: Rich, golden browning for best results, Do not cover meat or use cooking bags, Convection roast chart
Page 15
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 to preparing tender
cuts of meat and poultry.
The benefits of Convection Roasting, include:
•
As much as 25% faster cooking than standard Roasting/
Baking
•
Rich, golden browning
For Best Results:
•
Use the same temperature as indicated in the recipe.
•
Check doneness early as roasting time may decrease by
as much as 25%. Refer to Convection Roast Chart for
examples.
•
Do not cover meat or use cooking bags.
•
Use the broil pan and grid provided with the range for
roasting. A low-sided, uncovered pan can also be used.
•
Use the probe (some models) or 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 breast to
prevent overbrowning.
•
Let meat stand covered with foil 10-15 minutes after
removing from the oven.
Oven Modes -Convection Roast
Convection Roast Chart
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*Roasting times are approximate and may vary depending on the shape of
the meat.
**Stuffed turkey requires additional roasting time. The minimum safe
temperature for stuffing in poultry is 165°F.