Bosch HDS8655U Manuel D'utilisation page 26

en-us Oven operation
For accurate information, write the Extension Service, Col-
orado State University, Fort Collins, Colorado 80521.
There may be a cost for the guides. Specify which high al-
titude food preparation guide you prefer: general informa-
tion, cakes, cookies, breads, etc.
Condensation
It is normal for 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.
Bake
Bake is cooking with dry, heated air.
Both the upper and lower elements cycle to maintain the
oven temperature. 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.
Tip
¡ Preheat the oven if the recipe recommends it.
¡ 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 cooking 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 open-
ing the door.
Convection bake
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 appliance by the convection
fan. Convection Bake mode is well suited for cakes, bar
cookies and breads to take advantage of the bottom heat,
yielding a better crust on baked items.
The benefits of Convection Bake include:
¡ Slight decrease in cooking time.
¡ Higher volume (yeast items rise higher).
Tip
¡ Place food in shallow, uncovered pans, such as cookie
sheets without sides.
¡ If baking more than one pan on a rack, allow at least 1–
1½" of air space around the pan.
¡ For cakes, use rack positions 2 and 5. Stagger pans so
that one is not directly above the other (see following
graphic).
26
Multi-Rack
Convection Multi-Rack cooks with heat from a third ele-
ment behind the back wall of the oven.
The heat is circulated throughout the oven by the convec-
tion fan. Convection Multi-Rack is well suited for cooking
individual serving-sized foods such as cookies and bis-
cuits. It is also good for cooking on multiple racks (2 or 3)
at the same time. Baking cookies is possible on 5 racks si-
multaneously. In this case, the baking time increases
slightly.
The benefits of Convection Multi-Rack include:
¡ Even browning.
¡ Time savings as a result of using multiple racks at one
time.
Tip
¡ Place food in low-sided, uncovered pans such as cookie
sheets without sides.
¡ If baking more than one pan on a rack, allow at least 1"
to 1½" of air space around the pan. Stagger pans so
that one is not directly above the other.
Proof
In Proof mode, the appliance uses the lower elements to
maintain a low temperature to proof bread or other yeast
doughs.
¡ No preheating is necessary.
¡ Proofing is the rising of yeast dough.
¡ In Proof mode, the temperature is 85 °F (30 °C) to
125 °F (50 °C).
¡ Loosely cover the bowl or pan and use any rack that ac-
commodates the size of the container.
¡ Keep the door closed and use the oven light to check
the rising of the dough.
Pizza
In Pizza mode, heat from the upper and lower elements is
circulated throughout the oven by the convection fan.
Use Pizza mode for fresh or frozen pizza.
Tip
¡ When baking a frozen pizza: For a crispy crust, place
directly on the rack. For a softer crust, use a pizza pan.
¡ When proofing pizza dough, coat dough with olive oil
and cover it in a bowl tightly with plastic wrap to prevent
crust formation.
¡ Sprinkle cornmeal on the pizza pan to prevent sticking.
¡ If using a pizza paddle, sprinkle the paddle liberally with
cornmeal for ease in transferring the dough to the pan.