Bosch 46 HBN 44 사용 및 관리 매뉴얼 - 페이지 7
{카테고리_이름} Bosch 46 HBN 44에 대한 사용 및 관리 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. Bosch 46 HBN 44 48 페이지. Electric built-in single & double oven
Bosch 46 HBN 44에 대해서도 마찬가지입니다: 사용 및 관리 매뉴얼 (48 페이지), 설치 지침 매뉴얼 (28 페이지), 설치 지침 매뉴얼 (28 페이지)
페이지 인쇄
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.
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 pothold-
ers 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 performs 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 familiar with the opera-
tion of a conventional thermal oven many are un-
clear as to how a convection 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 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
Many of your own recipes have time and tempera-
ture instruction for the regular bake cycle. As a
rule, most of these recipes 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 temperature by about
25°F and check for doneness at the minimum sug-
gested cooking time.
When baking on more than 1 rack it may be nec-
essary to increase the cooking time a few minutes
for each additional rack. As individual tastes vary,
you may find you need to adjust the time and tem-
perature to achieve desired results.
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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