Home Appliances
Let’s take it from the top... to the bottom element.
Your new oven is in its niche and you can’t wait to try out grandma’s quiche? Before you do, there are a few things you can do to ensure perfect results. After all, ovens, especially ones from Bosch, are long lasting appliances and it may have been some time since you had a new one.
Step-by-step oven prep.
Think of your new oven as a nice cut of meat. It has lots of potential but needs to be cleaned and cooked before it’s ready. We’ll guide you through how to get it – and keep it – primped and primed for perfection.
Wipe right on oven cleaning.
Fresh from the factory, your oven is not yet food friendly. The inside of your appliance needs to be wiped to remove the protective oil coating used in the manufacturing process and any other chemicals. Racks, trays and pans should also be washed thoroughly with soapy water and a dish cloth or soft brush. Finally, heat up the empty appliance to burn off any chemical residues and get rid of the new oven smell. Refer to your manual for detailed instructions on this process.
Cleanliness is next to yumminess.
A little care keeps your oven in good repair. Cleaning spills and splashes once the cavity has cooled prevents them getting baked on or becoming a fire hazard. Plus, a spotless oven is an efficient oven because it can distribute heat for more even baking. Besides, no one wants today’s cake to have a whiff of last night’s roast or curry about it. Keep the following points in mind when tackling grease or grime and consult your manual for tips on cleaning your specific model.
- Avoid harsh chemicals and only use recommended detergents and utensils.
- Never use abrasive sponges on ovens with the EcoClean function, as this can damage the coating.
Best cooking form? Follows oven function.
New tech, new tricks. That means you may find slight differences in favourite old heating functions or have new ones, such as PerfectBake, PerfectRoast meat probe, Added Steam or AutoPilot, to explore. As a result, things you may have struggled with in the past will now come out perfect every time. To help you get the most out of your new oven, we break down the basic heat settings and what they’re best for.
Heating symbols made simple.
3D/4D hot air, 30–250°C.
The fan evenly distributes heat from the ring-shaped heating element in the back wall so that it’s possible to bake or roast on one or more levels.
Top/bottom heating, 30–250°C.
Heat emitted evenly from above and below produces excellent results in traditional baking or roasting on one level. This type of heating is especially good for cakes with moist toppings.
Gentle hot air, 125–250°C.
Cook selected dishes gently on one level without preheating. The fan evenly distributes the heat from the ring-shaped element in the back wall. The food is cooked in phases using residual heat. Always keep the appliance door closed when cooking. This type of heating is used to determine the energy consumption in air recirculation mode and the energy efficiency class.
Air fry, 30–250°C.
Cook until crispy, on one level with little fat. Especially suitable for food that is usually fried in oil, e.g. chips. The fan circulates heat from the grill element around the food at high speed and exhaust air is expelled more vigorously.
Gentle top/bottom heating, 150–250°C.
Heat is emitted from above and below to gently cook selected dishes. This type of heating is used to measure the energy consumption in the conventional mode.
Circulated air grilling, 30–250°C.
Roast poultry, whole fish or larger pieces of meat. The grill element and the fan switch on and off alternately. The fan circulates the hot air around the food.
Full-surface grill.
Grill flat items such as steak and sausages, make toast or gratinate food. The entire area below the grill element becomes hot.
Grill settings: 1 = low, 2 = medium, 3 = high.
Centre-area grill.
Cook small quantities, such as steak and sausages, make toast or gratinate small quantities below the grill’s central area.
Grill settings: 1 = low, 2 = medium, 3 = high.
Pizza setting, 30–250°C.
The bottom element and ring-shaped one in the back wall cook pizza or foods that require heat from below.
Intensive heat, 30–250°C.
Prepare dishes with a crispy base using heat emitted from above and more intensely from below.
Slow cooking, 70–120°C.
Slowly and gently cook seared, tender pieces of meat in uncovered cookware. Low temperature heat is emitted evenly from above and below.
Drying out food, 30–130°C.
Dry herbs, fruit or vegetables
Bottom heating, 30–250°C.
Heat is produced from below for final baking or cooking in a bain marie.
Keeping warm, 50–100°C.
Keep cooked food warm.
Plate warming, 30–90°C.
Preheat cookware.
Steam heating symbols made simple.
Defrost, 30–60°C.
Gently defrost frozen food.
Reheating, 80–80°C.
Gently reheat plated meals and baked items with steam so that the food does not dry out.
Steam Plus, 30–120°C.
Gently steam vegetables, meat, fish and cereals. Also suitable for juicing fruit and blanching food. To reduce the cooking time, steam more robust food at above 100°C.
Proving dough, 30–50°C.
Prove yeast dough considerably more quickly than at room temperature and the surface of the dough won’t dry out.
