Baking Elements; Broiling Elements; Convection Element; About Convection Ovens - Bosch HBL 45 Series Use And Care Manual

Baking Elements
The Bosch oven uses two baking elements: one
located at the top of the oven and the second lo-
cated below the floor of oven cavity to provide
ease in cleaning the oven cavity.
Front
Rack
-2 provided with single thermal ovens
=2 provided with single convection ovens
o4 provided with all double ovens
Figure 2.
Broiling Elements
The broiling elements of the Bosch ovens are lo-
cated at the top of the oven cavity.
Do not touch the heating elements or let pothold-
ers touch the broiler elements.
Never use a towel or bulky cloth for a potholder;
they could catch on fire.
Convection Element
If you have purchased one of the convection oven
models you will find the convection element (not
visible) and fan located at the back of the oven
cavity.
This element and tan combination performs the
cooking when in the convection bake mode.
When in any of the convection modes the fan is
on, see Table 3.
About Convection Ovens
Both the single ovens and double ovens are avail-
able as either conventional thermal ovens or as
convection ovens.
Although most people are familiar with the opera-
tion of a conventional thermal oven many are un-
clear as to how a convection oven works or in
what ways it is superior to a conventional thermal
oven.
Below you will find a brief explanation of how a
convection oven works and its advantages.
In Bosch Ovens, the Genuine European Convec-
tion
TM
system (the 3 elements, tan and venting
panel) circulates even, heated air throughout the
oven. This process:
• Seals in juices and flavor
• Provides even baking and browning
• Saves time and energy
• Baking on multiple levels at the same time
• Dehydrates herbs, fruits and vegetables
• Bakes whole meals at once with no flavor
transfer
• Thaws evenly
The Bosch cookbook provides many helpful tips
and a description of each cooking cycle. It also
has many recipes for each cycle to help you enioy
your
new oven.
Many of your own recipes have time and tempera-
ture instruction for the regular bake cycle. As a
rule, most of these recipes can be cooked with
better results in one of the convection cycles. In
general, to convert standard recipes for use in
convection, you reduce the temperature by about
25°F and check for doneness at the minimum sug-
gested cooking time.
When baking on more than 1 rack it may be nec-
essary to increase the cooking time a few minutes
for each additional rack. As individual tastes vary,
you may find you need to adjust the time and tem-
perature to achieve desired results.
You may feel your new oven cooks differently
than your old oven. We recommend you use the
various cooking cycles tk_r a few months and refer
to the Bosch Cookbook to become more familiar
with it.
We do not recommend you use oven thermome-
ters found at many grocery stores to check oven
temperature. They may be inaccurate and are slow
to respond to temperature changes.