Bosch HIIP054 Spezifikationen PDF herunterladen (Seite 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.

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