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Oven Operations Bosch HBL7/HBN7 Oven Use and Care Manual
Broil Tips and Techniques
• Place rack in the required position needed before turning on the oven.
• Start broiling with a cool oven and broiler pan.There is no need to preheat oven for broiling.
• Broil with the oven door positioned at the Broil door stop (open door broiling).
• Use the three-piece broil pan for Broil.
• Brush fish and lean cuts of meat with vegetable oil before broiling to prevent sticking.
• Start broiling poultry with sldn side down.
• Turn food after one half of total cooldng time. Thicker cuts of meat or poultry can be turned more often.
• Slotted top racks on broiler pan let fat drip away,reducing spattering and smoking.
• When top-browning casseroles, use only metal or glass-ceramic (Pyroceram TM) such as Corningware ®
bakeware.
• Never use heat-proof glass (Pyrexware ®) pottery; they cannot tolerate the high temperatures.
• Refer to Page 14for setting Broil mode.
Broil Chart
Food Item and Thickness Rack Broil Broil
Position Setting Total Time (minutes)
Beef: Ground, patties, 3/4" to I" 3 S
Steal<s, 3/4" to I-I/4"
Med Rare: 6 to 7
Med: 8 to 9
Well: 9to 10
Rare: 3 to 4
Med: 4 to 5
Well: 5 to 6
Bread: Garlic Bread, I/2" slices 3 or 4 5 2-I/2 to 4
3/4" to I" slices 3 or 4 5 4 to 5
Fish: Fillets or steal<s, I/2" to I" 3 4 Flakes: 8 to 12
(I/2" thickness does not
need to beturned after
halfof broil time)
Lamb: Chops, I/2"to I" 3 S Med: 12to 17
Well: 15 to 20
Pork: Chops, I/2" to I" 3 4 Well: 18 to 25
Smoked Ham Steal<,I/2" 3 5 Well: 7 to I I
Ham Steal<, I" 3 5 Well: 12 to 15
Poultry: Chicken, pieces 3 5 30 to 45
Sausage: Hot Dogs, whole 4 5 4 to 5
Veal: Chop, I" 3 S Well: 12 to 16
Page 24
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