Heating Methods - Bosch HSN252B Instruction Manual

Heating methods

12
Your oven offers you a choice of heating methods
providing ideal options for cooking all types of food.
Conventional top/bottom heat
Heat is radiated evenly from the top and bottom of the
oven onto the cake or joint of meat.
This is the best method for cooking bread, light
sponge cakes and juicy fruit flans on one shelf level.
Top/bottom heat is also suitable for roasting lean
joints of beef, veal or venison in an open or closed
dish.
Hot air
A fan at the back of the oven distributes the heat from
the top and bottom heating elements evenly
throughout the oven. With the hot air method you can
cook on two or three shelf levels simultaneously.
Hot air cooking is ideal for cakes in tins and cream
puffs.
The oven temperature should be set between
20 and 30 °C lower than with conventional top/bottom
heating.
Hot air is also perfect for thawing, preserving or drying
various types of food.
Full width grill
The full width of the grill becomes hot. You can grill
steaks, sausages, fish or slices of toast.
Hot air grilling
The grill and fan switch on and off alternately. During
the breaks in heating the fan circulates the heat from
the grill round the item being cooked. In this way,
meat becomes crisp and brown all over and the oven
is kept cleaner than with conventional top/bottom
heating.
Without using a spit or preheating the oven it is
possible to cook large joints of meat, poultry and fish
with excellent results.