Bosch HDS8655U Manuel D'utilisation page 27

¡ If par baking handmade pizza dough, prick the dough
with a fork before baking.
¡ If using a pizza pan, choose a dark, perforated pan for a
more crisp crust and a non-perforated pan for a softer
crust.
¡ Preheat baking stones following manufacturer's recom-
mendations while the oven is preheating.
¡ Bake homemade pizzas on rack position 2 in the center
of the rack.
¡ Follow manufacturer's directions for frozen pizza.
Convection roast
Convection Roast uses heat from the lower elements as
well as heat circulated by the convection fan.
Convection Roast mode is well suited for preparing tender
cuts of meat and poultry. It is also suitable for roasting
vegetables.
The benefits of Convection Roast mode include:
¡ As much as 25 % faster cooking than non-convection
modes.
¡ Rich, golden browning.
Tip
¡ Preheating the oven is not necessary.
¡ Use the same temperature as indicated in the recipe.
¡ Check doneness early, since roasting time may de-
crease.
¡ Do not cover meat or use cooking bags.
¡ Use a broil pan with a rack and grid or a shallow, uncov-
ered pan with a rack for roasting.
¡ Use a meat thermometer to determine the internal tem-
perature of the meat.
¡ If the meat is browned to your liking, but is not yet done,
foil can be placed over the meat to prevent overbrown-
ing.
¡ Let meat stand covered with foil for 10–15 minutes after
removing it from the oven.
Convection broil
Convection Broil is similar to Broil.
It combines intense heat from the upper element with heat
circulated by a convection fan. Convection Broil mode is
well suited for cooking thick, tender cuts of meat, poultry
Basic settings
You can configure your appliance to meet your needs.
List of basic settings
Depending on the features of your appliance, not all basic settings will be available.
Display
⁠
1 Factory setting (may vary according to model)
and fish. Convection Broil is not recommended for brown-
ing breads, casseroles and other foods. Always use Con-
vection Broil with the door closed. In addition to the bene-
fits of standard broiling, convection broiling is faster.
Tip
¡ Preheat oven for 3–4 minutes. Do not preheat for more
than 5 minutes.
¡ Steaks and chops should be at least 1–1½" thick.
¡ Use the broil pan and grid or a deep pan with a metal
rack for broiling.
¡ Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to pre-
vent smoking and spattering.
¡ Turn meats (other than fish) once during the recom-
mended cooking time. Fish does not need to be turned.
¡ Never use heat-proof glass (Pyrex®); it cannot tolerate
the high temperature.
Broil
Broil uses intense heat radiated from the upper element.
Broil mode is best suited for cooking thin, tender cuts of
meat (1" or less), poultry and fish. It can also be used to
brown breads and casseroles. Always broil with the door
closed.
The benefits of broiling include:
¡ Fast and efficient cooking.
¡ Cooking without the addition of fats or liquids.
Tip
¡ Preheat oven for 3–4 minutes. Do not preheat for more
than 5 minutes.
¡ Steaks and chops should be at least 3/4" thick.
¡ Brush fish and poultry with butter or oil to prevent stick-
ing.
¡ Use broiler pan with grid when broiling.
¡ Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to pre-
vent smoking and spattering.
¡ Turn meats (other than fish) once during the recom-
mended cooking time. Fish does not need to be turned.
¡ When browning the top of casseroles, use only metal or
glass ceramic dishes.
¡ Never use heat-proof glass; it cannot tolerate the high
temperature.
Function
Signal duration upon completion of a
cooking time or timer duration
Waiting time until a setting is applied
Button tone that sounds when a button
is touched
Oven operation en-us
Options
= approx. 10 seconds
= approx. 30 seconds
⁠ ⁠ ⁠ = approx. 2 minutes
⁠ = approx. 3 seconds
⁠ = approx. 6 seconds
= approx. 10 seconds
= off
= on 1
1
1
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