Bosch HBL745AUC Use and Care Manual - Page 20
Convection Bake, Tips and Techniques
UPC - 028851810159
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Oven Operations Bosch HBL7 / HBN7 Oven Use and Care Manual Convection Bake Tips and Techniques • Reduce recipe baking temperatures by 25°F. • For best results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation. Use shiny aluminum pans for best results unless otherwise specified • Heatproof glass or ceramic can be used. Reduce temperature by another 25°F when using heatproof glass dishes for a total reduction of 50°F. • Dark metal pans may be used. Note that food may brown faster when using dark metal bakeware. • The number of racks used is determined by the height of the food to be cooked. • Baked items, for the most part, cook extremely well in convection. Don't try to convert recipes such as custards, quiches, pumpkin pie, or cheesecakes, which do not benefit from the convection-heating process. Use the regular Bake mode for these foods. • Multiple rack cooking for oven meals is done on rack positions 1, 2 and 3. All four racks can be used for cookies, biscuits and appetizers. • Converting your own recipe can be easy. Choose a recipe that will work well in convection. • Reduce the temperature and cooking time if necessary. It may take some trial and error to achieve a perfect result. Keep track of your technique for the next time you want to prepare the recipe using convection. • Tips for Solving Baking Problems are found on Page 38. Pans do not need to be staggered. Foods recommended for CONVECTION BAKE mode: Appetizers Biscuits Coffee Cakes Cookies (2 to 4 racks) Yeast Breads Cream Puffs Popovers Casseroles and One-Dish Entreés Oven Meals (rack positions 1, 2, 3) Air Leavened Foods (Soufflés, Meringue, Meringue-Topped Desserts, Angel Food Cakes, Chiffon Cakes) QUICK AND EASY RECIPE TIPS Converting from standard BAKE to CONVECTION BAKE: • Reduce the temperature by 25°F. • Use the same baking time as Bake mode if under 10 to 15 minutes. • Foods with a baking time of less than 30 minutes should be checked for doneness 5 minutes earlier than in standard bake recipes. • If food is baked for more than 40 to 45 minutes, bake time should be reduced by 25%. Page 18