Bosch HBL5056AUC Use and Care Manual - Page 11

Care and Maintenance, Self Help, Oven Modes

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Getting Familiar... Operating the Oven Care and Maintenance Self Help Oven Modes Bake Baking is cooking with dry, heated air. Both the upper and lower elements cycle to maintain the oven temperature: Convection Bake Convection baking is similar to baking. In this case, heat comes from a third element behind the backwall. The main difference in convection baking is that the heat is circulated throughout the oven by the convection fan: Figure 8: Bake The bake mode can be used to prepare a variety of food items, from pastries to casseroles. It can also be used to roast meats. For Best Results: • When baking on two or more racks, use convection bake instead. Figure 9: Convection Bake The convection bake mode is well-suited for baking large quantities of food on multiple racks. It can be used to prepare cookies, pastries, breads, snack foods and appetizers among other items. DO NOT use convection bake for meats. Use convection roast instead. Quick Cooking Tips: Converting from standard bake to convection bake • Reduce recipe temperature by 25° F. • Check food for doneness early: I f r ecipe calls for ... Check food ... 1 - 15 min. 3 min. early 16 - 30 min. 5 min. early 31 min. - 1 hr. 10 min. early The benefits of convection baking include: • Slight decrease in cooking time • Three rack cooking • Higher volume (yeast items rise higher) • More items cooked at once For Best Results: • Reduce recipe temperature by 25° F. Refer to the convection baking chart for examples. • Place food in low-sided, uncovered pans such as cookie sheets without sides. • Center baking pans side to side on the oven rack. • Do not use convection bake for custards, quiches, pumpkin pie, or cheesecakes. These items do not benefit from the convection-heating process. Use standard bake instead. Table 2: Convection Bake Chart * The convection bake temperature is 25° F less than recommended on packages or recipes. The tem perature in this chart has been reduced 25° F. ** This chart is a guide. Actual times depend on the mixes or recipes baked. Follow recipe or package directions and reduce temperature appropriately. *** When convection baking on two racks, use posi tions one and three. When using three racks, use positions two, three and four. Food Item Cake Cupcakes Bundt Cake Angel Food Pie 2 crust, fresh, 9" 2 crust, frozen fruit, 9" Co o k i es Sugar Chocolate Chip Brownies Breads Yeast bread, loaf, 9x5 Yeast rolls Quick Bread, loaf, 8x4 Biscuits Muffins Pizza Frozen Fresh Rack Position 2 1 1 2 2 2 2 2 2 2 2 2 2 2 2 2 Tem p .* (p reh eat ed o v en ) (F°) Convection Bake Time ** (m in ) 325 17-19 325 37-43 325 35-39 350 - 400 350 45-55 68-78 325 - 350 325 - 350 325 6-11 8-13 29-36 350 350 - 375 325 - 350 350 - 375 400 18-22 12-15 45-55 11-15 15-19 375 - 425 400 - 425 23-26 12-15 English • 9

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English • 9
Operating the Oven
Care and Maintenance
Self Help
Getting Familiar...
Care and Maintenance
Self Help
Getting Familiar...
Bake
Convection Bake
Baking
is cooking with dry, heated air. Both the upper
and lower elements cycle to maintain the oven tem-
perature:
Convection baking
is similar to baking. In this case,
heat comes from a third element behind the backwall.
The main difference in convection baking is that the
heat is circulated throughout the oven by the convec-
tion fan:
The benefits of convection baking include:
•
Slight decrease in cooking time
•
Three rack cooking
•
Higher volume (yeast items rise higher)
•
More items cooked at once
For Best Results:
•
Reduce recipe temperature by 25
°
F. Refer to the
convection baking chart for examples.
•
Place food in low-sided, uncovered pans such as
cookie sheets without sides.
•
Center baking pans side to side on the oven rack.
•
Do not use convection bake for custards, quiches,
pumpkin pie, or cheesecakes. These items do not
benefit from the convection-heating process. Use
standard bake instead.
The convection bake mode is well-suited for baking
large quantities of food on multiple racks. It can be
used to prepare cookies, pastries, breads, snack foods
and appetizers among other items. DO NOT use con-
vection bake for meats. Use convection roast instead.
The bake mode can be used to prepare a variety of
food items, from pastries to casseroles. It can also be
used to roast meats.
For Best Results:
•
When baking on two or more racks, use convection
bake instead.
*
The convection bake temperature is 25° F less than
recommended on packages or recipes. The tem
perature in this chart has been reduced 25° F.
** This chart is a guide. Actual times depend on the
mixes or recipes baked. Follow recipe or package
directions and reduce temperature appropriately.
*** When convection baking on two racks, use posi
tions one and three. When using three racks, use
positions two, three and four.
Quick Cooking Tips:
Converting from standard bake
to convection bake
•
Reduce recipe temperature by 25° F.
•
Check food for doneness early:
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Figure 8: Bake
Figure 9: Convection Bake
Table 2: Convection Bake Chart
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