Bosch HBL35 User Guide

English 11

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Dark, rough or dull pans (nonstick or anodized) will 
absorb heat and result in a browner, crisper crust. 
Some manufacturers recommend reducing the 
temperature 25 ºF when using this type of pan. Follow 
manufacturers' recommendations.

•

Insulated cookie sheets or bakeware may increase the 
length of cooking time.

•

Do not set any heavy object on the open oven door.

•

Do not keep empty pans in the oven during cooking as 
this changes cooking performance. Store the pans 
outside the oven.

High Altitude Baking

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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

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It is normal for a 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.

The Bake mode can be used to prepare a variety of food 
items, from pastries to casseroles. Refer to recipe or 
package directions for oven temperature and baking time.

Tips:
•

Preheat the oven if the recipe recommends it.

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Baking time will vary with the size, shape and finish of 
the bakeware. Dark metal pans or nonstick coatings 
will cook faster with darker results. Insulated bakeware 
will lengthen the cook time for most foods.

•

For best results, bake food on a single rack with at 
least 1–1½" space between pans or dishes and oven 
walls.

•

Eliminate heat loss from the oven by using the window 
to periodically check food for doneness instead of 
opening the door.

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If multiple racks are necessary, use a maximum of 2 
racks. For cakes, use rack positions 3 and 5. For 
cookies, use rack positions 1 and 4. Stagger pans so 

that one is not directly above the other (see graphic 
below). You may also consider using a convection 
mode.

The Convection Bake mode is well suited for baked goods 
such as cookies, biscuits, breads and cakes. It is also good 
for cooking on multiple racks (2 or 3) at the same time. The 
benefits of Convection Bake include:

•

Use of multiple racks at one time.

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Slight decrease in cook time.

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Higher volume (yeast items rise higher).

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Even browning.

Tips
•

Reduce recipe temperature by 25 ºF. Refer to 
Convection Cooking chart.

•

If baking more than one pan on a rack, allow at least 1" 
to 1 ½" of air space around the pan. Stagger pans so 
that one is not directly above the other (see graphic 
below).

t

Bake is cooking with dry, heated air. Both 
the upper and lower elements cycle to 
maintain the oven temperature.

á

Convection Bake is similar to Bake. Heat 
comes from the upper and lower heating 
elements. The main difference in 
convection baking is that the heat is 
circulated throughout the oven by the 
convection fan.