Convection Bake; Convection Multi-Rack; Pizza; Roast - Bosch HBLP45 Use And Care Manual

Convection Bake

Convection Bake is similar to Bake.
Heat comes from the upper and lower
2
heating elements. The main
difference in convection baking is that
the heat is circulated throughout the
oven by the convection fan.
The 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 cook time.
• Higher volume (yeast items rise higher).
Tips
• Reduce recipe temperature by 25° F if Auto Convection
Conversion is not activated.
• Place food in shallow, uncovered pans such as cookie
sheet without sides.
• If baking more than one pan on a rack, allow at least 1"
to 1 1/2" of air space around the pan. Stagger pans so
that one is not directly above the other (see graphic
below). Use these rack positions.
• For cakes use rack positions 2 and 5.
27" appliances:

Convection Multi-Rack

Convection Multi-Rack mode cooks
with heat from a third element behind
:
the back wall of the oven. The heat is
circulated throughout the oven by the
convection fan.
The Convection Multi-rack mode is well suited for cooking
individual serving-sized foods such as cookies and biscuits.
it is also good for cooking on multiple racks (2 or 3) at the
same time. Baking cookies is possible on 6 racks
simultaneously. In this case, the baking time increases
slightly.
The benefits of Multi-Rack include:
English 19
30" appliances:
• Even browning.
• Time savings as a result of using multiple racks at one
time.
Tips
• Reduce recipe temperature by 25° F if Auto Convection
Conversion is not activated.
• Place food in low-sided, uncovered pans such as
cookie sheet without sides.
• If baking more than one pan on a rack, allow at least 1"
to 1 1/2" of air space around the pan.

Pizza

In the Pizza mode, heat from the
upper and lower elements is
2
circulated throughout the oven by the
convection fan.
Use the Pizza mode for fresh or frozen pizza.
Tips
• When baking a frozen pizza:
For a crispy crust, place pizza directly on the rack.
For a softer crust, use a pizza pan.
• When proofing pizza dough, coat dough with olive oil
and place it in a bowl tightly covered with plastic wrap
to prevent crust formation.
• Sprinkle cornmeal on the pizza pan to prevent sticking.
• If using a pizza paddle, sprinkle the paddle liberally
with cornmeal for ease in transferring the dough to the
pan.
• If par-baking handmade pizza dough, prick the dough
with a fork before baking.
• If using a pizza pan, choose a dark, perforated pan for
a more crisp crust and a non-perforated pan for a softer
crust.
• Preheat baking stones following manufacturer's
recommendations while the oven is preheating.
• Bake homemade pizzas on rack position 2 in the
center of the rack.
• Follow manufacturer's directions for frozen pizza.
• The convection fan cycles on and off when using pizza
mode.

Roast

Roast uses both the upper and lower
elements to maintain the oven
temperature. Roasting uses more
%
intense heat from the upper element
than the lower element. This results in
more browning of the exterior while
the inside remains especially moist.