Bosch HIIP054U - Manuel (Page 32)

English 29
In addition to the benefits of standard broiling, convection
broiling is faster.
Tips:
•
Preheat oven 3–4 minutes. Do not preheat for more
than 5 minutes.
• Steaks and chops should be at least 1 1/2" thick.
• Use a broil pan and grid, or a deep pan with a metal
rack, for broiling.
• 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.
Fish does not need to be turned.
• Never use heat-proof glass (Pyrex ®); it cannot tolerate
the high temperature.
• For Convection Broil times, refer to the Meat/Poultry
Cooking Chart.
Proof Dough
• No preheat is necessary.
• Proofing is the rising of yeast dough.
• The Proof Dough mode temperature range is 85 ºF to
125 ºF.
• The default temperature in the Proof Dough mode is
100 ºF.
• Loosely cover the bowl or pan and use any rack that
accommodates the size of the container.
• Keep the oven door closed and use the oven light to
check the rising of the dough.
Warm
• Use the Warm mode to keep cooked foods hot (for up
to one hour) until ready to serve.
• Warm mode temperatures are 150 ºF to 225 ºF.
• The default temperature in the Warm mode is 170 ºF.
• Foods that must be kept moist should be covered with
a lid or aluminum foil.
$
In Proof Dough, the oven uses the
lower element to maintain a low
temperature to proof bread or other
yeast doughs.
%
In Warm, the upper and lower
elements maintain a low temperature
in the oven cavity in order to keep
food at serving temperature.
9 CAUTION
When using Warm mode, follow these guidelines:
•
Do not use the Warm mode to heat cold food.
• Be sure to maintain proper food temperature.
The USDA recommends holding hot food at
140 ºF or warmer.
• DO NOT warm food longer than one hour.