Seasonal Convection Meals featuring Bosch

The Convection wall and range ovens from Bosch feature a variety of modes tailored to suit all types of cooking and once you understand how to make good use of these modes you will be amazed at how they can transform your cooking, especially when it comes to cooking an entire meal at one time. Convection is the ideal heat source to use for roasting meats, fish and vegetables because foods retain more moisture when cooked in Convection and multiple dishes can be cooked at one time with even results and no flavor transference. Since recipes don’t typically provide guidance for cooking with Convection to ensure success it’s important to take the time to understand the oven Modes.

Here is a brief overview of the Oven Modes and some tips for using each one.

Convection Multi-Rack – in this Mode the heat comes from the element around the Convection Fan and is circulated by the fan.  This Mode is ideal for cooking on multiple racks at one time, when baking in this Mode recipe temperatures must be reduced by 25 degrees.

Convection Roast – in this Mode the heat comes from the upper and lower elements and the fan circulates the heat for even distribution.  The combination of heat from the two elements plus the distribution of heat by the fan creates a powerful heat source ideal for roasting.  Small cuts of meat can be roasted directly on a rimmed baking sheet, larger cuts of meat should be cooked on a rack in a shallow pan so the heat can penetrate evenly into the meat. In Convection foods cook from the edge to the core so moderate temperatures ensure the best results. When roasting meat always remember to factor in the resting and carving time so that you can time the vegetables or side dishes to be ready to serve at the same time as the meat.

Convection Bake – in this Mode the heat comes from the upper and lower elements but the elements cycle on with less intensity more suited to baking while the fan circulates the heat for even distribution. This Mode is ideal for baking casseroles, breads, pies, pastry and pizza and because there is even heat distribution foods can be cooked on multiple racks at one time, when baking in this Mode recipe temperatures should always be reduced by 25 degrees.  When baking in glass dishes a temperature reduction of 30 degrees is recommended.

Convection Broil – this Mode is ideal when broiling meats and fish as the circulating heat helps prevent moisture loss during the high heat broiling. Rack position 5 (counting up from the bottom) is the recommended rack position.

 

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