Bosch HBL742AUC/01, HBL742AUC/02, HBL745AUC/01, HBL745AUC/02, HBL746AUC Owner’s Manual
...
BOSCH 700 SERIES WALL OVENS
Useand Care Manual
BOSCH
YOUR LIFE. OUR INSPIRATION.
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Table of Contents
Important Safety Instructions ..................................................................................... 1
Getting Started ............................................................................................................. 2
To Set the Clock ........................................................................................................................................ 2
To Use the Oven Lights .............................................................................................................................. 2
Oven Parts and Accessories ........................................................................................................................ 3
Oven Control Panel.................................................................................................................................... 4
Command buttons ..................................................................................................................................... 4
Display ..................................................................................................................................................... 4
Other Features .......................................................................................................................................... 4
General Oven Tips ........................................................................................................ 5
Suggestions for Use................................................................................................................................... 5
About Convection Cooking ......................................................................................................................... 5
Oven Operation Overview .......................................................................................................................... 5
Preheating the Oven .................................................................................................................................. 5
Bakewa re ................................................................................................................................................. 5
Oven Racks...............................................................................................................................................
Selecting the Rack Position ........................................................................................................................
Using Multiple Racks..................................................................................................................................
Condensation ............................................................................................................................................
Temperature Sensor ..................................................................................................................................
High Altitude Baking ..................................................................................................................................
Food Serving Temperature Guidelines from FSIS..........................................................................................
Setting the Oven .......................................................................................................... 9
To Select Upper or Lower Oven .................................................................................................................. 9
To Set the Cooking Mode ........................................................................................................................... 9
To Set the Timer ....................................................................................................................................... 9
To Set the Cooking Mode .......................................................................................................................... 9
Timed Cooking Modes ............................................................................................................................... 9
Oven Modes .................................................................................................................. 10
Bake......................................................................................................................................................... 10
Warm ....................................................................................................................................................... 10
Convection Bake........................................................................................................................................ 11
Broil ......................................................................................................................................................... 12
Convection Broil ........................................................................................................................................ 13
Dehydrate ................................................................................................................................................. 14
Convection Roast ...................................................................................................................................... 15
The Probe ................................................................................................................................................. 16
Care .............................................................................................................................. 17
Self-Cleaning ............................................................................................................................................. 17
Cleaning Oven Surfaces ............................................................................................................................ 19
Maintenance ................................................................................................................. 19
Replacing the Oven Light ........................................................................................................................... 19
Removing the Oven Door ........................................................................................................................... 20
Do-It-Yourself Procedures ........................................................................................... 21
To Lock Keys:............................................................................................................................................ 21
To Activate Sabbath Mode: ......................................................................................................................... 21
To Change Temperature Calibration ............................................................................................................ 21
To Change Display Language ...................................................................................................................... 21
To Change Temperature Format ................................................................................................................ 21
To Change Clock Format ............................................................................................................................ 22
To Change Beep Volume ............................................................................................................................ 22
To Hide Clock: ........................................................................................................................................... 22
To Change Back to Default Settings ............................................................................................................ 22
To Change Operating Voltage ..................................................................................................................... 22
Self Help - Baking ...................................................................................................................................... 23
Self Help - Operation ................................................................................................................................. 24
Service .......................................................................................................................... 24
Warranty .................................................................................................................................................. 25
Important Safety Instructions
Please read all instructions before using this appliance.
When properly cared for, your new Bosch oven
has been designed to be a safe, reliable appliance.
Read all instructions carefully before using this
oven. These precautions will reduce the risk of
burns, electric shock, fire and injury to persons.
When using kitchen appliances, basic safety
precautions must be followed, including the
following:
This appliance must be properly installed and
grounded by a qualified technician. Connect only to
properly grounded outlet. See electric preparation
and connection instructions in the Installation
Instructions.
• This appliance should be serviced only by a
qualified service technician. Contact the nearest
authorized service center for examination, repair or
adjustment.
• Do not repair or replace any part of the oven
unless specifically recommended. Refer service to
an authorized service center.
Do not operate this appliance if it is not working
properly or if it has been damaged, until an
authorized technician has examined it.
Install or locate this appliance only in accordance
with the Installation Instructions.
Use this oven only as intended by the
manufacturer. If you have any questions, contact
the manufacturer.
• Do not cover or block any openings on this
appliance.
• Use this appliance only for its intended use as
described in this manual. Do not use corrosive
chemicals, vapors, or nonfood products in this
appliance. This type of oven is specifically designed
to heat or cook. It is not designed for industrial or
laboratory use. The use of corrosive chemicals in
heating or cleaning will damage the appliance.
• In the event that personal clothing or hair catches
fire, DROPAND ROLL IMMEDIATELY to extinguish
flames.
This oven is intended for residential use only. It is
not approved for outdoor use.
REGARDING PET BIRDS
Birds have very sensitive respiratory systems. Keep
pet birds out of the kitchen or other rooms where
kitchen fumes could reach them. During Self-
Clean mode, fumes that may be harmful to birds
are released. Other kitchen fumes, such as from
overheating margarines and cooking oils, may also
be harmful.
• Do not allow children to use this appliance unless
closely supervised by an adult. Children and pets
should not be left alone or unattended in the area
where the appliance is in use. Never allow children
to sit or stand on any part of the oven.
• Do not store items of interest to children above the
oven. If children should climb onto the appliance to
reach these items, they could be seriously injured.
To reduce the risk of fire in the oven cavity:
1. Do not store flammable materials in or near the
oven.
2. Do not use water on a grease fire. Smother fire or
use a dry chemical or foam-type extinguisher.
3. Have a fire extinguisher readily available and highly
visible next to any cooking appliance. Be sure you
know how to use it.
4. Do not overcook food. Carefully attend oven if
paper, plastic or other combustible materials are
placed inside the oven.
5. Do not use the cavity for storage purposes. Do not
leave paper products, cooking utensils or food in
the cavity when not being used.
6. If materials inside the oven should ignite, keep
oven door closed. Turn oven off and disconnect the
circuit at the circuit breaker box.
.
Do not block any vent openings.
8.
Be sure the blower fan runs when the oven is in
operation. If the fan does not operate, do not use
the oven. Call an authorized service center.
9. Never use the oven to warm or heat a room. This
can damage the oven parts.
10. For personal safety, wear proper clothing. Loose
fitting garments or garments with hanging sleeves
should never be worn while using this appliance.
_k WARNING
The California Safe Drinking Water and Toxic
Enforcement Act requires businesses to warn
customers of potential exposure to substances
which are known by the State of California to
cause cancer or reproductive harm.
The elimination of soil during self-cleaning
generates some by-products which are on this list
of substances.
To minimize exposure to these substances, always
operate this oven according to the instructions in
this manual and provide good ventilation to the
room during and immediately after self-cleaning
the oven.
Continued on next page
English • 1
Important Safety Instructions
Please read all instructions before using this appliance.
SAFETY PRECAUTIONS
• Tie long hair so that it doesn't hang loose.
• The heating elements may be hot even though
they are dark in color. Interior surfaces of an oven
become hot enough to cause burns.
• During and after use, do not press or let clothing
or other flammable materials contact the heating
elements or the interior surfaces of the oven until
they have had sufficient time to cool.
• The trim on the top and sides of the oven door
may become hot enough to cause burns.
• Use care when opening the door. Open the door
slightly to let hot air or steam escape before
removing or replacing food.
• Do not heat unopened food containers. Buildup
of pressure may cause the container to burst and
result in injury.
• Always place oven racks in desired location while
oven is cool. If a rack must be moved while oven
is hot, do not let potholder contact the heating
elements.
Use only dry potholders. Moist or damp potholders
on hot surfaces may result in burns from steam. Do
not let potholders touch hot heating elements. Do
not use a towel or other bulky cloth.
SAFETY PRECAUTIONS WITH SELF-CLEANING
OVEN
Confirm that the door locks and will not open once
the door lock icon appears. If door does not lock,
press OVEN OFF and do not run Self-Clean. Phone
800-944-2904 for service.
• Note: During a normal Self-Clean and a Delayed
Self-Clean cycle, the door locks within 25 to 30
seconds after start is pressed.
° Do not clean the door gasket. It is essential for
a good seal. Care should be taken not to rub,
damage, move or remove the door gasket.
° Do not use commercial oven cleaners or oven liner
protective coatings of any kind in or around any
part of the oven.
° Clean only oven parts listed in this manual.
° Before self-cleaning the oven, remove the
broiler pan, all oven racks, other utensils and
excess soft spillage.
• Listen for fan. If no fan is heard, call for service.
Getting Started
To Set the Clock:
1. Press TIME. TIMER flashes in the display.
2. Turn knob to select CLOCK.
3. Press TIME.
4. Turn knob to set TIME.
Note: Clock advances in ten minute increments.
Turn knob back (counterclockwise) once to switch
to one minute increments.
5. Press START,
To Use the Oven Lights:
1. Press LIGHT to turn the oven lights on or off.
In double ovens, the lights in both ovens will turn
on or off together. To control the lights in one oven
only:
1. Press UPPER/LOWER to select the oven
2. Press LIGHT to turn lights on or off.
Oven lights turn on automatically when:
• the door is opened.
• the oven isturned on.
Oven lights will turn off automatically when:
• the oven is turned off.
• the oven mode is cancelled.
The lights do not operate in the Self-Clean mode.
2 • English
Getting Started
Figure 1: Oven Parts
Oven Parts and Accessories:
1 Control Panel
2 Door Handle
3 Oven Door Gasket (one per oven)
4 Window
5 Removable Oven Racks; 3-6 depending on oven
model
6 Broiler Panand Grid
7 Rack Position Guides (4 in each oven)
8 Broil Element (one in each oven)
9 Data Plate
10 Oven Cooling Vents (both ovens)
11 Automatic Door Lock Latch (one per oven)
12 Halogen Oven Lights (2 in each oven)
13 Convection Fan and Cover
14 Door Hinge
15 Removable Oven Door
16. Literature Pack (not shown)
17. Probe Receptacle
18. Probe
19. Extendable Rack
English * 3
Oven Control Panel
Fgure 2: Doube Ovens
Fgure 3: Snge Ovens
Getting Started
+
Z Temperature
- 0
/ OCooking Mode
8 TemperatUreslart
Command buttons
1. CANCEL: Press to end current mode.
2. COOKING MODE: Press to select mode.
3. LIGHT: Press to turn oven lights on or off.
4. LOWER CANCEL (double ovens only): Press to
end mode in lower oven.
5. START: Press to begin mode.
6. TIME: Press to set time of day, timer.
7. UPPER CANCEL (double ovens only): Press to
end mode in upper oven
8. UPPER/LOWER (double ovens only): Press to
select upper or lower oven before setting lights,
etc.
9. TEMPERATURE: Press to set or change oven
temperature.
Display
BOX ICONS (double ovens only): Icons to right of
time. Show which oven is active.
DISPLAY TEXT: Indicates active functions
(steady) and functions awaiting user input
(blinking).
LOCK ICONS: Display below box icons. Indicate
that door is locked.
TEMPERATURE: Digits in upper left corner of
display. Displays the chosen temperature for the
oven.
14.
TIME: Digits in lower left corner of display.
Displays time of day and timer.
Other Features
15. BEEPS: One beep signals that the entry is
accepted, two beeps signals that the entry is
invalid.
16. DEFAULT TEMPERATURES: Each cooking mode
has a default temperature that appears when the
mode isselected. The default is the most common
temperature for the mode.
17. F NUMBER CODES: Appear in display when
the control detects a problem in the oven or its
electronics. See Self Help section, page 24, for
more information.
18.
SABBATH MODE: When activated, oven bakes
for 72 hours before shutting off automatically. The
mode is Sabbath compliant for religious faiths with
"no work" requirements on the Sabbath.
4 • English
General Oven Tips
Suggestions for Use
• 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.
Advantages of Convection Cooking
• Even baking.
° Juices and flavors are sealed in.
• Air-leavened foods such as cream puffs, souffles,
meringues and yeast breads are higher and lighter.
• Multiple rack cooking with no flavor transfer.
• No special bakeware required.
• Broiling thicker cuts of meat is possible with
convection broil.
• Saves time and energy.
About Convection Cooking
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 flavors 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.
Note: Convection features vary by model.
Preheating the Oven
• 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 confirm that the oven is preheated and
PREHEATdisappears from display.
° When operating on 208 V, preheat time may be
slightly longer.
Ba kewa re
° Glass baking dishes absorb heat. Reduce oven
temperature 25° F when baking in glass.
° Use pans that give the desired browning. The type
of finish on the pan will help determine the amount
of browning that will occur.
° Shiny, smooth metal or light nonstick/anodized
pans reflect 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.
Oven Operation Overview:
Operation of the oven is through multiple command
buttons and one knob.
Press the command button to select the function
(Cooking mode, time, etc).
Use the knob to set the mode, time or temperature.
See the Control Panel/Display and Oven Operation
sections for further details.
English • 5
General Oven Tips
Oven Racks
• The oven has rack guides at four levels.
Rack positions are numbered from the bottom rack
guide (#1) to the top (#4). (See graphic below).
• Check cooking charts for best rack positions to use
when cooking.
• Make sure that the racks are level once they are in
position.
• The racks are designed to stop when pulled
forward to their limit.
• CAUTION! Never use aluminum foil to cover the
oven racks or to line the oven. Heat trapped under
the foil can cause damage to the oven liner.
CAUTION: To avoid possible burns,
place oven racks in desired positions before turning
the oven on. Always use oven mitts when the oven is
warm.
The Flat Rack
Removing from oven:
Grasp rack firmly on both sides and pull rack toward you.
When the stop is reached, tilt rack up and pull the rest
of the way out.
Replacing in oven:
Grasp rack firmly on both sides. Tilt rack up to allow stop
into rack holder. Bring rack to a horizontal position and
push the rest of the way in. Rack should be straight and
fiat, not crooked.
Back of Rack
Front of Rack
Figure 4: The Flat Rack
Selecting the Rack Position
See graphic below.
Rack 4 - Highest position. Use for melting cheese
quickly.
Rack 3 - Use for broiling most meats and for toasting
bread.
Rack 2 - Use for pies, casseroles, breads, bundt or
pound cakes. Also use for broiling thicker cuts of meat.
Rack 1 - Lowest Position. Use for angel food cake,
large roasts, turkey and poultry.
Note: Always remove oven racks before self-cleaning
the oven. If racks are left in the oven during the self-
clean mode, they will lose their shiny finish and may
not glide smoothly. To improve glide, wipe the rack
edges with a small amount of vegetable oil, then wipe
off excess.
4 _
J
3 _
2
Figure 5: Rack Positions
II
6 • English
General Oven Tips
The Extendable Rack
The extendable rack allows for easier access to
cooking foods. It extends beyond the standard fiat rack
bringing the food closer to the user.
_i Caution: When the rack is outside of the oven,
slide arms do not lock. They could unexpectedly extend
if the rack is carried incorrectly. Extending slide arms
could cause injury. Rack should only be held or
carried by grasping the sides.
Note: Always remove the extendable rack before self-
cleaning the oven.
Caution: To avoid burns, pull rack all the way out and
lift pan above handle when transferring food to and
from oven.
Bottom Frame
Pan Stop
Stop
Handle
Slide Arm
Figure 6: The Extendable Rack
Placing in the oven:
1. Grasp rack firmly on both sides. Place rack
(including frame) above desired rack guide.
Removing from oven:
1. Lift front of rack slightly and push in until the stop
releases.
2. Push all the way in until the back of the rack drops
into place.
Figure 10: Stop Released
2. Raise back of rack until frame and stop clear rack
Figure 7: Place Rack Above Desired Rack Guide
Figure 8: Back of Rack Drops Into Place
guide.
Figure 11: Rack Guide Cleared
3. Pull both sections forward until stop activates. Rack 3. Pull rack down and out.
should be straight and fiat, not crooked.
Figure 9: Stop Activated
Figure 12: Pull Rack Down and Out
English • 7
General Oven Tips
Using Multiple Racks
2 Rack baking: Use positions 1 and 3.
3 rack baking: Use positions 2, 3 and 4.
When baking four cake layers at the same time,
stagger pans so that one pan is not directly above
another. For best results, place cakes on front of upper
rack and back of lower rack (See graphic at right).
Allow 1" -1 1/2" air space around pans.
Condensation
The oven vent is located above the oven door. It is
normal to see steam escaping from the vent and
condensation may collect on areas above the vent such
as the display.
Temperature Sensor
Your new oven has an electronic temperature sensor
that accurately maintains the temperature selected.
Your previous oven may have had a mechanical
thermostat that drifted gradually to a higher
temperature. As a result, you may need to adjust your
favorite recipes when cooking in your new oven.
Rack 3
Rack 1
Figure13: Multiple Rack Pan Placement
High Altitude Baking
When cooking at high altitude, recipes and cooking
time will vary from the standard. For accurate
information, write the Extension Service, Colorado
State University, Fort Collins, Colorado 80521. There
may be a charge for the bulletins.
Table 1: Food Temperature Guidelines
Food Serving Temperature Guidelines from FSIS
(USDA Food Safety & Inspection Service)
140° F (60 ° C)
° Ham, precooked (to reheat)
145° F (63 ° C)
° Fresh Beef, Veal, Lamb (medium rare)
160° F (71 ° C)
° Ground Meat & Meat Mixtures (Beef, Pork, Veal,
Lamb)
° Fresh Beef, Veal, Lamb (medium)
° Fresh Pork (medium)
° Fresh Ham (raw)
° Egg Dishes
165° F (74 ° C)
° Ground Meat & Meat Mixtures (Turkey, Chicken)
° Stuffing (cooked alone or in bird)
° Leftovers & Casseroles
170° F (77 ° C)
° Fresh Beef, Veal, Lamb (well done)
° Poultry breasts
° Fresh Pork (well done)
180° F (82 ° C)
° Chicken and Turkey, (whole)
° Poultry (thighs and wings)
° Duck and Goose
8 • English
Note: Eggs (alone, not used in a recipe) - cook until yolk & white are firm.
Setting the Oven
To Select Upper or Lower Oven:
The default oven is the upper oven. To select the
lower oven or to switch between the two, press
UPPER/LOWER.
To Set the Cooking Mode:
1. Press COOKING MODE.
2. Turn knob to select mode.
3. Press TEMPERATURE.
4. Turn knob to set temperature.
5. Press START.
Oven light and oven fan turn on and PREHEAT
appears in display. When the preheat temperature
is reached, the cooking mode appears in the
display and the oven beeps.
6. To end the mode, press CANCEL.
To Set the Timer:
1. Press TIME.
2. Turn knob to select timer.
3. Press TIME.
4. Turn knob to set time.
5. Press START.
Beeps sound and END appears in the display when
the time ends. Press CANCELto turn timer off.
To Change the Timer:
1. Press TIMER.
2. Turn knob to select change timer.
3. Press TIME.
4. Turn knob to set time.
5. Press START.
To Cancel the Timer:
1. Press TIMER.
2. Turn knob to select clear timer.
3. Press TIME.
To Set the Cooking Mode using Fast
Preheat:
1. Press COOKING MODE.
2. Turn knob to select FAST PREHEATBAKE or FAST
PREHEATCONV BAKE.
3. Press TEMPERATURE.
4. Turn knob to set temperature.
5. Press START.
When the preheat temperature is reached, the
oven beeps once and PREHEATdisappears from
the display.
Timed Cooking Modes
Use timed cook to turn the oven off automatically
after cooking. Delayed cook also turns the oven on
automatically.
• In double oven models, both ovens can be set to
operate on independent timed modes.
• The clock must be set to the correct time of day.
• The timed mode turns off the oven at the end of
the cook time.
To Set the Timed Mode:
1. Select the cooking mode and temperature.
2. Press TIME twice. COOKTIME appears in the
display.
3. Turn knob to set cooking time.
Note" Time required for the oven to reach
temperature must be included in the set cooking
time.
4. Press START.
At the end of the programmed cooking time, the
oven turns off and beeps. Press CANCEL.
To Set the Delayed Mode:
1. Follow steps 1 through 3 above.
2. Press TIME again. STOPTIME appears in the
display.
3. Turn knob to enter the time of day for the oven
to stop cooking.
4. Press START.
The oven automatically calculates the time of day
to start.
At the end of the programmed cooking time, the oven
turns off and beeps. Press CANCEL
English • 9
Oven Modes
Bake
Baking is cooking with dry, heated air. Both the upper
and lower elements cycle to maintain the oven tem-
perature:
Figure 14: Bake Figure 15: Warm
The bake mode can be used to prepare a variety of
food items, from pastries to casseroles. It can also be
used to roast meats.
For Best Results:
• When baking on two or more racks, use convection
bake instead.
Warm
Warming uses the lower element to maintain a low
oven temperature to keep cooked food at serving tem-
perature:
Use the warm mode to keep cooked foods hot until you
are ready to serve them. The temperature range for
this mode is 100° F - 210° F.
For Best Results:
• Cover foods that need to be kept moist with a lid
or aluminum foil.
_, Caution
To maintain food safety, follow these guidelines:
• DO NOT use the warm mode to heat cold food
(exception: it is safe to use this mode to crisp
crackers, chips or dry cereal and to warm cold
plates).
• Be sure to maintain the proper food temperature.
The USDA recommends holding hot food at 140° F
or warmer.
• DO NOT warm food for longer than one hour.
10 • English
Oven Modes
Convection Bake
Convection baking is similar to baking. In this case,
heat comes from a third element behind the backwall.
The main difference in convection baking isthat the
heat is circulated throughout the oven by the convec-
tion fan:
Figure 16: Convection Bake
The convection bake mode is well-suited for baking
large quantities of food on multiple racks. It can be
used to prepare cookies, pastries, breads, snack foods
and appetizers among other items. DO NOT use con-
vection bake for meats. Use convection roast instead.
The benefits of convection baking include:
• Slight decrease in cooking time
• Three rack cooking
• Higher volume (yeast items rise higher)
• More items cooked at once
Table 2: Convection Bake Chart
i , ; . , Convection
Food Item , , Bake T me
, (FO) )
Cake
Cupcakes
Bundt Cake
Angel Food
Pie
2 curst, fresh 9"
2 crust, frozen fruit 9"
Cookies
Sugar
Chocolate Chip
Brownies
Breads
Yeast bread, loaf, 9x5
Yeast rolls
Quick bread, loaf, 8x4
Biscuits
Muffins
Pizza
Frozen
Fresh
RaCK _preneatea **
Position oven) -mn-
2
1
1
2
2
2
2
2
2
2
2
2
2
2 375- 425 23-26
2 400- 425 12-15
Temp*
325
325
325
350- 400
350
325-350
325-350
325
350
350- 375
325-350
350- 375
4OO
17-19
37-43
35-39
45-55
68-78
6-11
8-13
29-36
18-22
12-15
45-55
11-15
15-19
For Best Results:
* Reduce recipe temperature by 25° F. Refer to the
convection baking chart for examples.
. Place food in low-sided, uncovered pans such as
cookie sheets without sides.
. Center baking pans side to side on the oven rack.
- Do not use convection bake for custards, quiches,
pumpkin pie, or cheesecakes. These items do not
benefit from the convection-heating process. Use
standard bake instead.
Note: When convection baking on two racks, use
positions one and three. When using three racks, use
positions two, three and four.
* The convection bake temperature is 25° F less than
recommended on packages or recipes. The temp-
erature in this chart has been reduced 25° F.
** This chart is a guide. Actual times depend on the
mixes or recipes baked. Follow recipe or package
directions and reduce temperature appropriately.
to convection bake
• Reduce recipe temperature by 25° F.
• Check food for doneness early:
If the recipe calls for i,, Check food :,,
1 - 15 rain. 3 rain. early
16 - 30 rain. 5 rain. early
31 rain. - 1 hr. 10 rain. early
English • 11
Oven Modes
Broil
Broiling uses intense heat radiated from the upper ele-
ment:
Figure 17: Broil
The broil mode is best suited to cooking thin, tender
cuts of meat (1" or less), poultry and fish. It can also
be used to brown breads and casseroles.
The benefits of Broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
• Browning as the food cooks.
ALWAYS BROIL WITH THE DOOR CLOSED
For Best Results:
° Do not preheat oven.
• Steaks and chops should be at least 3/4" thick.
• Brush fish and poultry with butter or oil to prevent
sticking.
• Use the broil pan and grid included with your oven.
• Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
• Turn meats once halfway through the recommended
cooking time (see broil chart for examples).
• When top browning casseroles, use only metal or
glass ceramic dishes such as Corningware®.
• Never use heat-proof glass (Pyrex®); it cannot
tolerate the high temperature.
Table 3: Broil Chart
rooa and _{ack I BrOil ,
Th ckness Post on Settn g (OF)
Beef
Steak (3/4"- 1")
Medium Rare 3 5 145
Medium 3 5 160
Well 3 5 170
Hamburgers
(3/4" - 1")
Well 3 5 160
Poultry
Breast (bone-in 3 3 170
Thigh 3 3 180
Pork
Pork Chops (1") 3 5 160
Sausage - fresh 3 5 160
Ham Slice (1/2") 3 5 160
Seafood Cook until
Fish Filets, 1" 3 4 opaque and
Buttered flakes with
Lamb
Chops (1")
Medium Rare
Medium
Well
Bread
Garlic Bread 1"
slices
I _ interna
lemp
fork
3
3
3
3 5 4-6
5
5
5
145
160
170
Time Time
Side i Side 2
(min) (min)
5-7 4-6
6-8 5-7
8-10 7-9
7-9 5-7
14-16 14-16
14-16 11-13
7-9 5-7
5-7 3-5
3-5 4-6
10-14 DOnot
turn
5-7 4-6
6-8 5-7
8-10 7-9
12 • English
*Broiling times are approximate and may vary slightly.
Oven Modes
Convection Broil
Convection broil is similar to broil. It combines the in- For
tense heat from the upper element with heat circulated •
by the convection fan: •
Figure 18: Convection Broil
The convection broil mode is well suited for cooking
thicker, tender cuts of meat, poultry and fish. Convec-
tion Broil is typically not recommended for browning
breads, casseroles and other foods.
The benefits of Convection Broiling, in addition to the
benefits of standard broiling, include:
• Faster cooking than standard Broiling.
ALWAYSCONVECTION BROIL WITH THE DOORCLOSED
Best Results:
Do not preheat oven.
Meats should be at least 1 1/2" thick.
Turn meats once halfway through the cooking time
(See Convection Broil Chart for examples).
Use the broil pan and grid included with your oven.
Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
Salt after cooking.
Table 4: Convection Broil Chart
InternalI Time Time
Foodand Rack Broil Temp Side1 Side2
Thickness Position Setting oF
• , . ( ) . (rain)* (min)*
Beef
Steak (1-1/2" or more)
Medium Rare 2 450 145 12-14 11-13
Medium 2 450 160 15-17 13-15
Well 2 450 170 18-20 16-17
Hamburgers
(more than 1")
Well 3 550 160 11-13 8-10
Poultry
Chicken Quarters 3 450 180 13-15 10-12
Chicken Breasts 3 450 170 14-16 12-14
Pork
Pork Chops (1¼" or 2 450 160 12-14 13-15
more)
Sausage - fresh 3 450 160 4-6 3-5
*Broiling and convection broiling times are approximate and may vary slightly.
(thigh)
English • 13
Oven Modes
Dehydrate
Dehydrate dries foods with heat from a third element
behind the back wall of the oven. The heat is circulated
throughout the oven by the convection fan.
Fi ure 19: Dehydrate
Dehydrating is used to dry and/or preserve foods such
as fruits, vegetables and herbs. This mode holds an
optimum low temperature (120 ° F - 160° F) while cir-
culating the heated air to slowly remove moisture.
For Best Results:
Dry herbs at 120° F. Dry most fruits and vegetables
at 140° F. (Refer to the dehydrate chart for
examples).
Drying times vary depending on the moisture and
sugar content of the food, the size of the pieces,
the amount being dried and the humidity in the
air. Check food at the minimum drying time.
Multiple racks can be used simultaneously.
Treat fruits with antioxidants to avoid discoloration.
Consult a food preservation book, county
Cooperative Extension Office or library for
additional information.
Table 5: Dehydrate Chart
Food Preparation
Fruit
Apples
Bananas
Cherries
Orange Peels
and slices
Pineapple
Dipped in I/4cup
lemon juice and
2 cups water, I/4"
Dipped in I/4cup
lemon juice and
2 cups water, I/4"
Wash and towel dry
For fresh cherries,
remove pits
I/4" slices of orange,
orange part of skin
thinly peeled from
Towel dried
rings
Strawberries
Vegetables
Peppers
Wash and towel dry
Sliced 1/2"thick,
skin (outside) down
Wash and towel dry
Remove membrane
of pepper, coarsely
chopped about 1"
slices
slices
oranges
on rack
pieces
Approximate Test foi
Drying Time
• . uoneness
[hours) •
11-15 Slightly pliable
ii-15
10-15
Peels: 2-4
Slices: 12-16
Canned: 9-13
Fresh: 8-12
12-17
16-20
Slightly pliable
Pliable,leathery,
chewy
Orange part dry
and brittle
Orange slices:
skinsare dry and
brittle, fruit is
slightly moist
soft and pliable
Dry,brittle
Leathery, with
no moisture
inside
Mushrooms
Tomatoes
Herbs
Oregano,
sage, parsley
and thyme,
and fennel
Basil
Oven will stay on for 48 hours before shutting off automatically.
Wash and towel dry
Cut off stem and
cut into 1/8"slices
Wash and towel dry
Cut thin slices, 1/8"
thick, drain well
Rinse and dry with
paper towel
Use basil leaves 3 to
4 inches from top
spray with water,
shake off moisture
and pat dry
7-12
16-23
Dry at 120°F
3-5 hrs
Dry at 120°F
3-5 hrs
Tough and
leathery, dry
Dry, brick red
color
Crisp and brittle
Crisp and brittle
14 • English
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