Bosch hbn5032auc User Guide

English • 5

•  Preheat the oven when using the bake and 

convection bake modes unless the recipe 

recommends otherwise.

•  Use fast preheat mode to shorten preheat time.
•  Selecting a higher temperature does not shorten 

the  preheat time.

•  Preheating is necessary for good results when 

baking cakes, cookies, pastries and breads.

•  Place oven racks in their proper position before  

preheating.

•  During preheat, the selected cooking temperature 

is   displayed.

•  A beep will confi rm that the oven is preheated and 

the preheat light will turn off.

•  When operating on 208 V, preheat time may be 

slightly longer.

•  Glass baking dishes absorb heat. Reduce oven  

temperature 25° F when baking in glass.

•  Use pans that give the desired browning. The type 

of fi nish on the pan will help determine the amount 

of browning that will occur.

•  Shiny, smooth metal or light nonstick/anodized 

pans refl ect heat, resulting in lighter, more delicate 

browning. Cakes and cookies require this type of 

bakeware.

•  Dark, rough or dull pans will absorb heat resulting 

in a browner, crisper crust. Use this type for pies.

•  For brown, crisp crusts, use dark nonstick/anodized 

or dark, dull metal utensils or glass bakeware

•  Insulated baking pans may increase the length of 

cooking time.

•  Do not cook with the empty broiler pan in the oven 

as this could change cooking performance. Store 

the broil pan outside of the oven.

•  Use baking sheets that are 19”x14” or smaller for 

best results.

Standard cooking modes (bake, broil, etc.) use heat 

radiated from one or more elements to cook food. 

Convection modes use both heat from the elements 

and a fan in the back of the oven to continuously 

circulate the heated air throughout the oven.
The result is faster, more even cooking. Convection 

modes seal in natural moisture and fl avors and can also 

save time and energy since most foods can be cooked 

at lower temperatures and in less time (never reduce 

temperature when cooking meat). 
Cook time is also reduced because multiple racks can 

be used at one time. Cook several sheets of cookies or 

several different dishes at the same time.
The oven also uses convection to dehydrate. The low 

heat from the elements is circulated through the oven 

by the convection fan to slowly remove moisture.
Refer to “Oven Modes” in this manual for further 

information on each convection mode.

•  Use the cooking charts as a guide.

•  Do not set pans on an open oven door.

•  Use the interior oven light to view the food through 

the oven door window rather than opening the 

door frequently.

•  Place pans in center of oven.

•  Even baking.
•  Juices and fl avors are sealed in.
•  Air-leavened foods such as cream puffs, souffl es, 

meringues and yeast breads are higher and lighter.

•  Multiple rack cooking with no fl avor transfer.
•  No special bakeware required.
•  Broiling thicker cuts of meat is possible with 

convection broil.

•  Saves time and energy.

Operation of the oven is through knobs and 

command buttons on the control panel.
Single oven models have one mode knob. Double 

oven models have two mode knobs (one for each 

oven).
Single oven models have one temperature knob. 

Double oven models have two temperature knobs.

The command buttons allow you to set the clock, the 

timer, the cook time (for timed and delayed cooking), 

the stop time (for delayed cooking) the oven lights and 

the child safety lock.
See the Control Panel/Display and Oven Operation 

sections for further details. 

*HBL503 models do not have convection features.