Bosch Gas Ranges User Manual
Getting the Most Out of Your Appliance
English 26
Oven Cooking Modes
Bake, Proof and Warm
Baking is cooking with dry, heated air. The lower
burner cycles to maintain the oven temperature.
Bake mode can be used to prepare foods like
pastries and casseroles as well as to roast
meats.
burner cycles to maintain the oven temperature.
Bake mode can be used to prepare foods like
pastries and casseroles as well as to roast
meats.
Note: Depending on the model, you may hear
the convection fan while the oven is preheating
for the bake mode. This is normal.
the convection fan while the oven is preheating
for the bake mode. This is normal.
In the Proofing mode, the oven uses the lower burner to maintain a low tempera-
ture to proof bread.
ture to proof bread.
•
Proofing is the rising of a yeast dough.
•
The Proofing mode temperatures are 85° to 110° F. The default temperature
is 100° F.
is 100° F.
•
Loosely cover the bowl or pan and use any rack that accommodates the size
of the container.
of the container.
•
Keep the door closed and use the oven light to check the rising of the dough.
In Warming mode, the lower burner maintains a low temperature in the oven cav-
ity in order to keep food at serving temperature.
ity in order to keep food at serving temperature.
•
Use the Warming setting on the oven to keep foods hot until ready to serve.
•
Warming mode temperatures are 140° - 220° F. Default temperature is 170°.
•
Foods that must be kept moist should be covered with a lid or aluminum foil.
CAUTION
When using Warm mode, follow these guidelines:
•
Do not use the Warm Mode to heat cold food.
•
Be sure to maintain proper food temperature. The USDA recommends hold-
ing hot food at 140°F or warmer.
ing hot food at 140°F or warmer.
•
DO NOT warm food for longer than one hour.
Convection Bake
Convection baking is similar to baking. Heat
comes from the lower burner and an element
behind the backwall. The main difference in con-
vection baking is that the heat is circulated
throughout the oven by the convection fan.
comes from the lower burner and an element
behind the backwall. The main difference in con-
vection baking is that the heat is circulated
throughout the oven by the convection fan.
The Convection Bake mode is well-suited for
baking large quantities of food on multiple racks.
It can be used to prepare cookies, pies, cup-
cakes, pastries, breads, snack foods and appetizers among other items. The ben-
efits of Convection Baking include:
baking large quantities of food on multiple racks.
It can be used to prepare cookies, pies, cup-
cakes, pastries, breads, snack foods and appetizers among other items. The ben-
efits of Convection Baking include:
•
Slight decrease in cooking time
•
Three rack cooking (more even browning)
•
Higher Volume (yeast items rise higher)
•
Ability to cook more items at once
For Best Results:
•
Reduce recipe temperature by 25° F. Refer to Convection Baking chart and
Automatic Convection Conversion for more information.
Automatic Convection Conversion for more information.