Bosch HGS8655UC Use And Care Manual page 21

Baking Pans and Dishes
Glass baking dishes absorb heat. Some cookware
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manufacturers recommend reducing the temperature
by 25°F when using this type of dish. Follow the
manufacturers' recommendations.
Cookie sheets should have at least 1" clearance on all
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sides.
Use pans that provide the desired level of browning.
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For tender, light, golden brown crusts, use light,
anodized or shiny metal bakeware.
Dark, rough or dull pans (nonstick or anodized) will
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absorb heat and result in a browner, crisper crust.
Some manufacturers recommend reducing the
temperature by 25°F when using this type of pan.
Follow the manufacturers' recommendations.
Insulated cookie sheets or bakeware may increase the
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length of cooking time.
Do not place broil pans or any other heavy objects
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down on the open oven door.
Do not store empty pans or pizza stones in the oven
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during cooking as this changes the cooking
performance. 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
temperature 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,
Colorado State University, Fort Collins, Colorado 80521.
There may be a cost for the guides. Specify which high
altitude food preparation guide you prefer: general
information, 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.
Broil
Broil uses intense heat radiated from the upper element.
Broil mode is best suited for 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.
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Cooking without the addition of fats or liquids.
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Tips
Preheat oven for 3–4 minutes. Do not preheat for
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more than 5 minutes.
Steaks and chops should be at least 3/4" thick.
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Brush fish and poultry with butter or oil to prevent
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sticking.
Use broiler pan with grid when broiling.
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Do not cover the broil grid with foil. It is designed to
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drain fats and oils away from the cooking surface to
prevent smoking and spattering.
Turn meats (other than fish) once during the
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recommended cooking time. Fish does not need to be
turned.
When browning the top of casseroles, use only metal
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or glass ceramic dishes.
Never use heat-proof glass; it cannot tolerate the high
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temperature.
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