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Instructions Bosch, Modèle PRG364JDG/02

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5. The temperature gauge will start to move toward the temperature setting. The temperature gauge reflects the temperature setting. • The needle of the temperature gauge will move to the new selected temperature setting if the temperature setting is increased or decreased. • The gauge is for reference only. • As the oven cools down, the temperature gauge will reduce, to reflect the cooling oven temperature. 6. After oven has preheated, place food inside. Figure 31: 48” Model Control Panel Automatic operation of the cooling blowers: The cooling blowers activate after the oven reaches 300°F (149°C). When the oven is turned off, the blowers remain on until the oven temperature cools below 250°F (121°C). DO NOT continue to use the ovens if the cooling blower fails to activate while baking. Call a qualified service agency to repair the range. Roast Roast has more top heat than traditional Bake. This additional top heat is for conventional open roasting when drippings are desired or for covered-dish roasting. Roast Mode Tips • Roast mode is excellent for less tender meats or poultry when meat is braised and a covered dish is used. • Add liquids, such as water, juice, wine, bouillon or stock for flavor and moisture. • Roasting bags are suitable to use in this mode. • When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string. English 25 Roasting Recommendations MEAT AND POULTRY IN COVERED PAN OVEN TEMPERATURE RACK LEVEL COOK TIME END TEMP Beef: Pot roast, 3-4 pounds Beef brisket Beef chuck Meatloaf 350°F (177°C) 350°F (177°C) 350°F (177°C) 350°F (177°C) 1 2 1 3 40 to 60 minutes per pound 50 to 60 minutes per pound 45 to 55 minutes per pound 45 to 60 minutes total time 170°F (77°C) 170°F (77°C) 170°F (77°C) 170°F (77°C) Poultry: Chicken, whole Chicken, pieces Turkey, whole 375°F (191°C) 375°F (191°C) 325°F (163°C) 2 2 2 18 to 21 minutes per pound Total time 60 minutes 11 to 15 minutes per pound 180°F (82°C) 180°F (82°C) 180°F (82°C) Pork: Shoulder Smoked ham, half 325°F (163°C) 325°F (163°C) 1 1 35 to 40 minutes per pound 2 to 3 hours total 170°F (77°C) 170°F (77°C) Convection Cooking with Convection There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will cook thoroughly without having to rotate pans. Low, shallow bakeware should be used with convection cooking. This allows the heated air to circulate around the food. Pans with high sides or pans that are covered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food. Your favorite pans and cookware can be used for convection cooking provided they have low sides to allow the heated air to circulate around the food. Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes (casseroles, pot roast) or delicate custards do not benefit from convection cooking. Convection Baking Time can be saved by baking an entire batch of cookies at the same time. The cookies will bake evenly and be done all at once. The baking time may be shorter due to the warm circulating air. For small items such as cookies, check to see if they are done one to two minutes before the recipe time. For larger baked items such as cakes, check five to six minutes before the time indicated on the recipe. Convection cooking of meat and poultry will result in foods that are brown and crispy on the outside and moist and juicy on the inside. Large meat or poultry items may cook up to 30 minutes less than the suggested time so check them early so they will not be over baked. Use of the built- in meat probe will provide more accurate results than the “minute per pound” method (see “Programming the meat probe” on page 22). The larger the piece of meat or poultry, the more time you will save. Converting Conventional Baking to Convection Baking To convert most recipes for baked items (cookies, cakes, pies, etc.), reduce the oven temperature by 25°F (14°C). For meats and poultry, the temperature should not be reduced. The temperature recommended in recipes and cooking charts for meats and poultry should be used. CAUTION: When using the oven in any mode never use aluminum foil to cover the oven racks or to line the oven. It can damage the oven and cause a fire hazard if heat is trapped under it. See page 4. English 26 Tips for Convection Bake Preheating the Oven Preheat the oven before cooking any foods, except large pieces of meat or poultry. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven. Temperature Setting When using Convection Bake, reduce the temperature recommended in the recipe ...