Bosch HES3052U-01 Use And Care Manual page 20

Getting theMostOutofYourAppliance
Oven Cooking Modes
Bake, Proof and Warm
Baking is cooking with dry, heated air. Both the
upper and lower element cycle to maintain the oven
temperature. Bake mode can be used to prepare
foods like pastries and casseroles as well as to
roast meats.
When proofing, the oven will use the upper and
lower element to maintain a low temperature to
proof bread.
,TF
• Proofing is the rising of a yeast dough.
• The proofing temperature is 100 ° F.
• Loosely cover the bowl or pan and use any rack that accommodates the size
of the container.
• Keep the door closed and use the oven light to check the rising of the dough.
When warming, the upper and lower elements maintain a low temperature in the
oven cavity in order to keep food at serving temperature. There are two warming
levels: WARM HIGH and WARM LOW.
• Use the Warming settings on the oven to keep foods hot until ready to serve.
• WARM HIGH is 190 ° F and WARM LOW is 150 ° F.
• Foods that must be kept moist should be covered with a lid or aluminum foil
,_ CAUTION
When using Warm mode, follow these guidelines:
Broil
• 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.
Broiling uses intense heat radiated from the
upper element. The Broil mode is best suited to
cooking thin, tender cuts of meat (1" or less),
poultry and fish. It can also be used to brown
breads and casseroles. Always broil with the
door closed.
The benefits of Broiling include:
• Fast and efficient cooking
• Cooking without the addition of fats or liquids
• Browning as the food cooks
For
Best Results:
Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
Steaks and Chops should be at least 314" thick
Brush fish and poultry with butter or oil to prevent sticking
Use the broil pan and grid included with your range
Do not cover the broiler grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering
Turn meats once halfway through the recommended cooking time (see Broil
Chart for examples).
When top browning casseroles, use only metal or glass ceramic dishes such
as Corningware®.
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