Getting the Most Out of Your Appliance

 

Another simple test to determine even heat dis-

 

tribution across the cookware bottom is to place

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1” (25.4 mm) of water in the pan. Bring the water

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

to a boil and observe the location of the bubbles

 

as the water starts to boil. Good, flat cookware

 

 

 

 

 

 

 

 

will have an even distribution of bubbles over

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the bottom surface area.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Match Pan Diameter to Flame Size

The flame should be the same size as the bottom of the pan or smaller. Do not

 

use small pans with high flame settings as the flames can lick up the sides of the

 

pan.

 

Place oversized pans that span two burners front to rear, not side to side.

 

Tight Fitting Lids – A lid shortens cooking/boiling time by holding heat inside

 

the pot.

Cookware Tips

• Use of pots and pans with rounded (either concave or convex) warped or

 

dented bottoms should be avoided. See drawings.

 

• Make sure the bottom of the pot or pan being used is clean and dry.

 

• Use pots and pans with thick, smooth metal bottoms.

Specialty Pans

Specialty pans such as griddles, roasters, pressure cookers, woks, water bath

 

canners and pressure canners must have the same features as described

 

above. Use only a flat-bottomed wok.

Getting the Most Out of Your Oven

Oven Cooking Guide

Rack Position

6

5

4

3

2

1

RACK POSITION 6 (highest position) – melting cheese, broiling thin foods

RACK POSITION 5 – broiling most meats, toasting bread

RACK POSITION 4 – broiling thicker meats

RACK POSITION 3 – most baked goods when baking on one rack, such as on cookie sheet or baking pan, cakes, frozen foods, biscuits, brownies, muffins

RACK POSITION 2 – Used for pies, casseroles, breads, bundt or pound cakes, small roasts or poultry.

RACK POSITION 1 (lowest position) – Used for angel food cake, large roasts, turkey.

 

Figure 18: Rack Positions

Multiple Rack Cooking

When using multiple racks, follow the placement recommendations below.

 

Two rack: Use rack positions 2 and 5.

 

Three rack: (for convection bake): Use positions 1, 3 and 6. The rack in

 

position 3 can be extension rack if desired.

Pan Placement

Baking results are better if pans are placed in the center of the oven. If baking

 

more than one pan on a rack, allow at least 1" to 1 ½” of air space around the

 

pan. When baking four cake layers at the same time, stagger pans on two racks

 

so that one pan is not directly above the other. To allow for best baking results

 

stagger pans as shown in the graphic below.

English 31

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Bosch Appliances HDI7282U manual Getting the Most Out of Your Oven, Oven Cooking Guide