Bosch HES7022UC-01 Use And Care Manual page 28

Getting theMostOutofYourAppliance
Convection Bake
Automatic Convection Conversion
Table 4: Convection Baking Chart
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 recom-
mends holding hot food at 140°F or warmer.
• DO NOT warm food for longer than one hour.
Convection baking is similar to baking. Heat
comes from the lower heating element and a
third element behind the backwall. The main dif-
ference in convection baking is that the heat is
circulated throughout the oven by the convection
fan.
The Convection Bake mode is well-suited for
baking large quantities of food on multiple racks.
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It can be used to prepare cookies, pies, cupcakes, pastries, breads, snack foods
and appetizers among other items.
The benefits of Convection Baking include:
For
Slight decrease in cooking time
Three rack cooking (more even browning)
Higher Volume (yeast items rise higher)
Ability to cook more items at once
Best Results:
Reduce recipe temperature by 25 ° F. Refer to Convection Baking chart.
Place food in low-sided, uncovered pans such as cookie sheets without sides.
Center baking pans side to side on the oven rack
In the convection bake mode, the temperature is automatically reduced 25 ° F
from the package or recipe temperature. Simply enter the package or recipe tem-
perature when setting the mode and the range calculates the correct temperature.
The Automatic Convection Conversion feature can be turned off to allow for man-
ual temperature adjustment. See "Turn Automatic Convection Conversion ON or
OFF" on page 14 for details
When the Automatic Convection Conversion feature is activated, the display will
read AUTO CONV BAKE. When the feature is turned off, it will read CONV BAKE.
Cake Cupcakes
Bundt Cake
Angel Food
Pie 2 Crust, fresh, 9"
2 Crust, frozen fruit, 9"
Cookies Sugar
Chocolate Chip
Brownie
3
2
1
2
2
3
3
3
350 17-19
350 37-43
350 35-39
375-425 45-55
375 68-78
350-475 6-11
350-375 8-13
350 29-36
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