Getting The Most Out Of Your Oven - Bosch HIS8655U Use And Care Manual

8.6 Getting the most out of your oven
Aluminum foil
WARNING
Do not use aluminum foil or protective liners to line any
part of the appliance, especially the oven bottom. Installing
these liners may result in risk of electric shock or fire.
Preheating the oven
¡ Place oven racks in the required position before heating
the oven.
¡ Always preheat the oven.
¡ Allow the oven to preheat while preparing recipe ingre-
dients or food items.
¡ Increasing the oven temperature will require a longer
preheat time.
¡ When the oven has preheated a beep indicator will
sound for 2 seconds.
¡ Once the oven is preheated, place the food in the oven
as quickly as possible to minimize the loss of heat and
reduction of oven temperature.
Baking pans and dishes
¡ Glass baking dishes absorb heat. Some cookware man-
ufacturers recommend reducing the temperature by
25 °F (14 °C) when using this type of dish. Follow the
manufacturers' recommendations.
¡ Cookie sheets should have at least 1" clearance on all
sides.
¡ Use pans that provide the desired level of browning. For
tender, light, golden brown crusts, use light, anodized or
shiny metal bakeware.
¡ Dark, rough or dull pans (nonstick or anodized) will ab-
sorb heat and result in a browner, crisper crust. Some
manufacturers recommend reducing the temperature by
25 °F (14 °C) when using this type of pan. Follow the
manufacturers' recommendations.
¡ Insulated cookie sheets or bakeware may increase the
length of cooking time.
¡ Do not place broil pans or any other heavy objects
down on the open oven door.
¡ Do not store empty pans or pizza stones in the oven
during cooking as this changes the cooking perfor-
mance. Store pans outside of the oven.
Opening the oven door
Open and close the appliance door only by holding the
door handle.
To avoid risk of burns, do not touch any other parts of the
door. Open the door as briefly as possible to avoid tem-
perature reduction. Use the interior oven light to view the
food through the oven window rather than opening the
door frequently.
High altitude baking
When cooking at high altitudes, recipes and cooking times
will vary.
For accurate information, write the Extension Service, Col-
orado State University, Fort Collins, Colorado 80521.
There may be a cost for the guides. Specify which high al-
titude food preparation guide you prefer: general informa-
tion, cakes, cookies, breads, etc.
Condensation
It is normal for certain amount of moisture to evaporate
from the food during any cooking process.
The amount depends on the moisture content of the food.
The moisture may condense on any surface cooler than
the inside of the oven, such as the control panel.
Bake
Bake is cooking with dry, heated air.
Both the upper and lower elements cycle to maintain the
oven temperature. Bake mode can be used to prepare a
variety of food items, from pastries to casseroles. Refer to
recipe or package directions for oven temperature and
baking time.
Tip
¡ Preheat the oven if the recipe recommends it.
¡ Baking time will vary with the size, shape and finish of
the bakeware. Dark metal pans or nonstick coatings will
cook faster with darker results. Insulated bakeware will
lengthen the cooking time for most foods.
¡ For best results, bake food on a single rack with at least
1–1½" space between pans or dishes and oven walls.
¡ Eliminate heat loss from the oven by using the window
to periodically check food for doneness instead of open-
ing the door.
Convection bake
Convection Bake is similar to Bake.
Heat comes from the upper and lower heating elements.
The main difference in convection baking is that the heat
is circulated throughout the appliance by the convection
fan. Convection Bake mode is well suited for cakes, bar
cookies and breads to take advantage of the bottom heat,
yielding a better crust on baked items.
The benefits of Convection Bake include:
¡ Slight decrease in cooking time.
¡ Higher volume (yeast items rise higher).
Tip
¡ Place food in shallow, uncovered pans, such as cookie
sheets without sides.
¡ If baking more than one pan on a rack, allow at least 1–
1½" of air space around the pan.
¡ For cakes, use rack positions 2 and 5. Stagger pans so
that one is not directly above the other (see following
graphic).
Oven operation en-us
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