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Bosch HBL7
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HBN7 Oven Use and Care Manual
Oven Operations
Page 24
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 skin side down.
• Turn food after one half of total cooking 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™) such as Corningware
®
bakeware.
• Never use heat-proof glass (Pyrexware
®
) pottery; they cannot tolerate the high temperatures.
• Refer to Page 14 for setting Broil mode.
Beef: Ground, patties, 3/4" to 1" 3 5 Med
Rare: 6 to 7
Med: 8 to 9
Well: 9 to 10
Steaks, 3/4" to 1-1/4" 3 5 Rare: 3 to 4
Med: 4 to 5
Well: 5 to 6
Bread: Garlic Bread, 1/2" slices 3 or 4 5 2-1/2 to 4
3/4" to 1" slices 3 or 4 5 4 to 5
Fish: Fillets or steaks, 1/2" to 1" 3 4 Flakes: 8 to 12
(1/2" thickness does not
need to be turned after
half of broil time)
Lamb: Chops, 1/2" to 1" 3 5 Med: 12 to 17
Well: 15 to 20
Pork: Chops, 1/2" to 1" 3 4 Well: 18 to 25
Smoked Ham Steak, 1/2" 3 5 Well: 7 to 11
Ham Steak, 1" 3 5 Well: 12 to15
Poultry: Chicken, pieces 3 5 30 to 45
Sausage: Hot Dogs, whole 4 5 4 to 5
Veal: Chop, 1" 3 5 Well: 12 to 16
Food Item and Thickness Rack Broil Broil
Position Setting Total
Time
(minutes)
Broil Chart