Siemens HG2416UC, HG2516UC, HG2515UC Oven Modes Bake and Convection Bake BAKE, Proof and Warm

Oven Modes - Bake and Convection Bake

BAKE, PROOF and WARM CONVECTION BAKE

Baking is cooking with dry, heated air. Both the upper and lower element cycle to maintain the oven temperature:

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.

In the Warming mode, the oven uses the upper and lower element to maintain a low temperature to keep food at serving temperature.

•Use the Warming setting on the oven to keep foods hot until ready to serve.

•The Warming mode temperatures are 140° - 220° F. The default temperature is 170° F.

•Foods that need to be kept moist should be covered with a lid or aluminum foil.

Proofing is the rising of a yeast dough. In the Proofing mode, the oven will use the upper and lower element to maintain a low temperature to proof bread.

•The Proofing mode temeratures are 85° to 110° F. The default temperature is 100° F.

•Loosely cover the bowl or pan and use any rack that accomodates the size of the container.

•Keep the door closed and use the oven light to check the rising of the dough.

*The convection bake temperature is 25°F less than recommended on packages or recipes. The temperature 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.

Convection Baking is similar to Baking. In this case, heat comes from the lower heating element and a third element behind the backwall. The main difference in convection baking is that the heat is circulated throughout the oven by the convection fan:

The Convection Bake mode is well-suited for baking large quantities of food on multiple racks. It can be used to prepare cookies, pies, cupcakes, pastries, breads, snack foods and appetizers among other items.

The benefits of Convection Baking include:

•Slight decrease in cooking time

•Three rack cooking (more even browning)

•Higher Volume (yeast items rise higher)

•Cook more items at once

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.

Convection Bake Chart

		Temp.*	Convection
	Rack	(preheated
Food Item			Bake Time
	Position	oven)
			** (min)
		(F°)
Cake	3	325	18 - 21
Cupcakes
Bundt Cake	2	325	37 - 43
Angel Food	1	325	39 - 43
Pie	2	350 - 400	45 - 55
2 crust, fresh, 9"
2 crust, frozen fruit, 9"	2	350	68 - 78
Cookies	3	325 - 350	6 - 11
Sugar
Chocolate Chip	3	325 - 350	10- 15
Brownies	3	325	29 - 36
Breads	2	350	20 - 24
Yeast bread, loaf, 9x5
Yeast rolls	3	350 - 375	14 - 18
Quick Bread, loaf, 8x4	2	325 - 350	45 - 55
Biscuits	3	350 - 375	11 - 15
Muffins	3	400	16 - 20
Pizza	3	375 - 425	23 - 26
Frozen
Fresh	3	400 - 425	12 - 15

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