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Baking Elements
The Bosch oven uses two baking elements: one
located at the top of the oven and the second lo-
cated below the floor of oven cavity to provide
ease in cleaning the oven cavity.
Front
Rack
-2 providedwithsinglethermalovens
-3 providedwithsingleconvectionovens
-5 providedwithalldoubleovens
Figure 2.
Broiling Elements
The broiling elements of the Bosch ovens are lo-
cated at the top of the oven cavity. Do not touch
the heating elements or let potholders touch the
broiler elements. Never use a towel or bulky cloth
for a potholder; they could catch on fire.
Convection Element
If you have purchased one of the convection oven
models you will find the convection element (not
visible) and fan located at the back of the oven
cavity. This element and fan combination per-
forms the cooking when in the convection bake
mode. When in any of the convection modes the
fan is on, see Table 3.
About Convection Ovens
Both the single ovens and double ovens are avail-
able as either conventional thermal ovens or as
convection ovens. Although most people are fa-
miliar with the operation of a conventional ther-
mal oven many are unclear as to how a convec-
tion oven works or in what ways it is superior to a
conventional thermal oven. Below you will find a
brief explanation of how a convection oven works
and its advantages.
In Bosch Ovens, the Genuine European Convec-
tion TM system (the 3 elements, fan and venting
panel) circulates even, heated air throughout the
oven. This process:
• Seals in juices and flavor
• Provides even baking and browning
• Saves time and energy
• Baking on multiple levels at the same time
• Dehydrates herbs, fruits and vegetables
• Bakes whole meals at once with no flavor
transfer
• Thaws evenly
The enclosed Bosch cookbook provides many
helpful tips and a description of each cooking cy-
cle. It also has many recipes for each cycle to help
you enjoy your new oven. Many of your own reci-
pes have time and temperature instruction for the
regular bake cycle. As a rule, most of these reci-
_es can be cooked with better results in one of the
convection cycles. In general, to convert standard
recipes for use in convection, you reduce the tem-
perature by about 25°F and check for doneness at
the minimum suggested cooking time. When bak-
ing on more than 1 rack it may be necessary to in-
crease the cooling time a few minutes for each ad-
ditional rack. As individual tastes vary, you may
find you need to adjust the time and temperature
:o achieve desired results.
You may feel your new oven cooks differently
than your old oven. We recommend you use the
various cooking cycles for a few months and refer
to the Bosch Cookbook to become more familiar
with it.
We do not recommend you use oven thermome-
ters found at many grocery stores to check oven
temperature. They may be inaccurate and are slow
to respond to temperature changes.
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