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HBN7 Oven Use and Care Manual
Cooking with the Bosch Convection Oven
Page 6
Cooking with the BOSCH Convection Oven
In a conventional oven, the heat source cycles on and off to maintain an average temperature in the oven cavity.
As the temperature gradually rises and falls, gentle air currents are produced within the oven. This natural
convection tends to be inefficient because the currents are irregular and slow. In the Bosch convection system,
the heat is “conveyed” by a fan that provides continuous circulation of the hot air.
The Bosch Genuine European Convection™ system provides state-of-the-art engineering and advanced design
to create the finest convection oven. In standard convection ovens, a fan simply circulates the hot air around the
food. The Bosch convection system is characterized by the combination of an additional heating element located
around the convection fan and the venting panel that distributes heated air in three dimensions: along the sides,
the top and the full depth of the oven cavity. This Genuine European Convection system aids in maintaining a
more even oven temperature throughout the oven cavity.
The circulating air aids in speeding up the baking process and cooks the food more evenly. By controlling the
movement of heated air, convection cooking produces evenly browned foods that are crispy on the outside yet
moist inside. Convection cooking works best for breads and pastries as well as meats and poultry. Air-leavened
foods like angel food cakes, soufflés and cream puffs rise higher than in a conventional oven. Meats stay juicy and
tender while the outside is flavorful and crisp.
By using Bosch Genuine European Convection, foods can be cooked at a lower temperature and cooking times
can be shorter.
When using the Convection Bake mode, the standard oven temperature should be lowered by
25°F. Foods requiring a cooking time of less than 30 minutes should be checked slightly earlier than normal.
Items that typically cook for 45 minutes or more should take 15-25% less time. For best results, foods should be
cooked uncovered, in low-sided pans to take advantage of the forced air circulation. When using the Convection
Roast mode, the standard oven temperature does not need to be reduced.
Advantages of Convection Cooking
• Even baking, browning and crisping are achieved.
• During roasting, juices and flavors are sealed in while the exterior is crisp.
• Yeast breads are lighter, more evenly textured, more golden and crustier.
• Air-leavened foods such as cream puffs, soufflés and meringues are higher and
lighter.
• Baking on multiple racks at the same time is possible with even results.
• Multiple-rack baking saves time.
• Prepare whole meals at once with no flavor transfer.
• Dehydrates herbs, fruits and vegetables.
• Requires no specialized bakeware.
• Saves time and energy.
• Convection broiling allows for extraordinary grilling with thicker cuts of food.