User Manual Bosch HBL5351UC 500 Series 30" Single Wall Oven

Mode

The Bake mode can be used to prepare a variety of food items, from pastries to casseroles. Refer to recipe or package directions for oven temperature and baking time.

Tips

• When using the Bake mode, preheat the oven if the recipe recommends it.
• Baking time will vary with the size, shape and finish of the bake ware. Dark metal pans or nonstick coatings will cook faster with darker results. Insulated bakeware will lengthen the cook time for most foods.
• For best results, bake food on a single rack with at least 1 to 1 1/2 “space between pans or dishes and the oven walls.
• Eliminate heat loss from the oven by using the window to periodically check food for doneness instead of opening the door.

Auto Convection Conversion (some models)

Convection Bake and Convection Multi-Rack modes require a 25° F reduction in temperature. Auto Convection Conversion reduces the temperature you enter automatically. Simply enter the package or recipe temperature when setting the mode. The control calculates the correct temperature and it is shown in the display.

The Auto Convection Conversion feature can be turned on to allow for automatic temperature adjustments. See “Auto Convection Conversion” in the “Settings” section for details.

Convection Bake (some models)

Convection Bake is similar to Bake. Heat comes from the upper and lower heating elements. The main difference in convection baking is that the heat is circulated throughout the oven by the convection fan. some models)

The Convection Bake mode is well suited for cakes, bar cookies and breads to take advantage of the bottom heat, yielding a better crust on baked items.

The benefits of Convection Bake include:

• Slight decrease in cook time.
• Higher volume (yeast items rise higher).

Tips

• Place food in shallow, uncovered pans such as a cookie sheet without sides.
• If baking more than one pan on a rack, allow at least 1” to 1 1/2” of air space around the pan. Stagger pans so that one is not directly above the other (see graphic below).
• For cakes use rack positions 2 and 5. appliances: 30” appliances:

Convection Multi-Rack

(some models)

Convection Multi-Rack mode cooks with heat from a third element behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan.

The Convection Multi-rack mode is well suited for cooking individual serving-sized foods such as cookies and biscuits.

It is also good for cooking on multiple racks (2 or 3) at the same time. Baking cookies is possible on 6 racks simultaneously. In this case, the baking time increases slightly.

The benefits of Multi-Rack include:

• Even browning.
• Time savings as a result of using multiple racks at one time.

Tips

• Reduce recipe temperature by 25° F if Auto Convection
• Conversion is not activated.
• Place food in low-sided, uncovered pans such as cookie sheet without sides.
• If baking more than one pan on a rack, allow at least 1” to 1 1/2” of air space around the pan.

Pizza (some models)

In the Pizza mode, heat from the upper and lower elements is circulated throughout the oven by the convection fan. some models)

Use the Pizza mode for fresh or frozen pizza.

Tips

• There might be a slight decrease in baking time. Check before minimum package time.
• When baking a frozen pizza:
  For a crispy crust, place pizza directly on the rack.
  For a softer crust, use a pizza pan.
• When proofing pizza dough, coat dough with olive oil and place it in a bowl tightly covered with plastic wrap to prevent crust formation.
• Sprinkle cornmeal on the pizza pan to prevent sticking.
• If using a pizza paddle, sprinkle the paddle liberally with cornmeal for ease in transferring the dough to the pan.
• If par baking handmade pizza dough, prick the dough with a fork before baking.
• If using a pizza pan, choose a dark, perforated pan for a more crisp crust and a non-perforated pan for a softer crust.
• Preheat baking stones following manufacturer’s recommendations while the oven is preheating.
• Bake homemade pizza on rack position 2 in the center of the rack.
• Follow manufacturer’s directions for frozen pizza.
• The convection fan cycles on and off when using pizza mode.

Roast

Roast uses both the upper and lower elements to maintain the oven temperature. Roasting uses more intense heat from the upper element than the lower element. This results in more browning of the exterior while the inside remains especially moist.

Roast is best suited for large cuts of meat and poultry.

Tips:

• Preheating the oven is not necessary.
• Use a high-sided pan, or cover dish with a lid or foil for less tender cuts of meat.
• Use a meat thermometer to determine the internal temperature of the meat.
• If the meat is browned to your liking, but is not yet done, a small strip of foil can be placed over the meat to prevent over-browning.
• Let meat stand covered with foil 10–15 minutes after removing it from the oven.
• Roasting bags and using a lid are suitable for use in this mode.
• When roasting whole chicken or turkey, tuck wings behind back and loosely tie legs with kitchen string.
• Add liquids, such as water, juice, wine, bouillon or stock for flavor and moisture.

Convection Roast (some models)

Convection Roast uses heat from the top and bottom elements as well as heat circulated by the convection fan. some models)

The Convection Roast mode is well suited for preparing tender cuts of meat and poultry. It is also suitable for roasting vegetables.

The benefits of Convection Roast include:

• As much as 25% faster cooking than non-convection modes.
• Rich, golden browning.

Tips:

• Preheating the oven is not necessary.
• Use the same temperature as indicated in the recipe.
• Check doneness early, since roasting time may decrease. Refer to the Meat/Poultry cooking chart for examples.
• Do not cover meat or use cooking bags.
• Use a broil pan with a rack and grid or a shallow, uncovered pan for roasting.
• Use a meat thermometer to determine the internal temperature of the meat.
• If the meat is browned to your liking, but is not yet done, a small strip of foil can be placed over the meat to prevent over-browning.
• Let meat stand covered with foil for 10 to 15 minutes after removing it from the oven.
• Refer to the Meat/Poultry Cooking Chart for recommended rack positions.

Broil

Broil uses intense heat radiated from the upper element.

The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed. The benefits of broiling include:

• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.

Tips:

• Preheat oven 3–4 minutes. Do not preheat for more than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent sticking.
• Use a broil pan and grid (or a deep pan with a metal rack) designed to drain fats and oils away from the cooking surface to prevent smoking and spattering.
• Turn meats once during the recommended cook time (for Broil times, refer to the Meat/Poultry Cooking Chart). Fish does not need to be turned.
• When top browning casseroles, use only metal or glass ceramic dishes such as CorningWare ®.
• Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature.
• Broiling times are approximate and may vary slightly. Times are based on cooking with a preheated broil element.

Convection Broil (some models)

Convection Broil is similar to Broil. It combines intense heat from the upper element with heat circulated by a convection fan. some models)

The Convection Broil mode is well suited for cooking thick, tender cuts of meat, poultry and fish. Convection Broil is not recommended for browning breads, casseroles and other foods. Always use convection broil with the door closed.

In addition to the benefits of standard broiling, convection broiling is faster.

Tips:

• Preheat oven 3–4 minutes. Do not preheat for more than 5 minutes.
• Steaks and chops should be at least 1 1/2" thick.
• Use a broil pan and grid (or a deep pan with a metal rack) for broiling.
• Do not cover the broil grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering.
• Turn meats once during the recommended cook time.
• Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature used for broiling.
• For Convection Broil times, refer to the Meat/ Poultry Cooking Chart.

Warm

In Warm, the upper and lower elements maintain a low temperature in the oven cavity in order to keep food at serving temperature.

• Use the Warm mode to keep cooked foods hot until ready to serve.
• Warm mode temperatures are 150º F – 225º F.
• The default temperature in the Warm mode is 170º F.
• Foods that must be kept moist should be covered with a lid or aluminum foil.

CAUTION

When using Warm mode, follow these guidelines:

• Do not use the Warm mode to heat cold food.
• Be sure to maintain proper food temperature. The USDA recommends holding hot food at 140° F or warmer..
• DO NOT warm food longer than one hour.

Proof

In Proof, the oven uses the lower element to maintain a low temperature to proof bread or other yeast doughs.

• No preheat is necessary.
• Proofing is the rising of yeast dough.
• The Proof mode temperature range for single ovens is 100º F to 125º F and for double ovens is 85º F to 125º F.
• The default temperature in the Proof mode is 100º F.
• Loosely cover the bowl or pan and use any rack that accommodates the size of the container.
• Keep the oven door closed and use the oven light to check the rising of the dough.

Cleaning and Maintenance

Cleaning

Self Clean

WARNING

Children should not be left alone or unattended in an area where appliances are in use. During the Self Clean cycle, parts of the appliance may become potentially harmful to persons who lack adult knowledge of appliances and adult reactions to potentially harmful conditions.

During the elimination of soil during self-cleaning, small amounts of carbon monoxide can be created.

Fiberglass insulation could give off very small amounts of formaldehyde during the first several cleansing cycles. To minimize exposure to these substances, provide good ventilation with an open window, or use a ventilation fan or hood.

Self Clean

During Self Clean, the oven is heated to a very high temperature. Soil is burned off at this temperature.

NOTICE:

• Wipe out excessive spillage before self-cleaning the oven.
• Do not clean parts or accessories in the Self Clean oven. Remove all baking dishes and oven racks from the oven prior to running Self Clean.

Single Ovens

To set the Self Clean mode:

1. Remove all accessories and racks from the oven.
2. Self Clean will not run if a timer is active. Clear all running timers before attempting to start Self Clean.
3. Turn the Cooking Mode Dial to Self Clean.
4. Turn the Temperature Settings Dial to Self Clean.
5. After 3 seconds, the display blinks “--:--”.
6. Press the + or - key to set the Self Clean time. The maximum is 4 hours and the minimum is 2 hours.
7. When the time in the display is unchanged for 3 seconds, Self Clean begins. The Self Clean LED is illuminated. The oven door is automatically locked during Self Clean..
   
8. When the Self Clean display shows “0:00”, Self Clean ends.
9. Wipe remaining ash from the oven using a moist cloth.
10. To cancel Self Clean, turn the Cooking Mode Dial to Off".

Note:

• The oven light cannot be turned on during selfcleaning.
• The special heat-resistant enamel and the polished components in the oven can become discolored over time. This is normal and does not affect operation. Do not use scouring pads or abrasive cleaners to treat discolorations.

Double Ovens

Only one oven cavity can run the Self Clean mode at a given time.

To set the Self Clean mode:

1. Remove all accessories and racks from the oven.
2. Self Clean will not run if a timer is active. Clear all running timers before attempting to start Self Clean.
3. Turn the Cooking Mode Dial for the selected oven cavity (upper or lower) to Self Clean.
4. After 3 seconds, the display blinks “--:--”.
5. Press the + or - key to set the Self Clean time. The maximum is 4 hours and the minimum is 2 hours.
6. When the time in the display is unchanged for 3 seconds, Self Clean begins. The Self Clean LED for the cavity is illuminated.
   
7. When the Self Clean display shows “0:00”, Self Clean ends.
8. Wipe remaining ash from the oven using a moist cloth.
9. To cancel Self Clean, turn the Cooking Mode Dial to Off".

Note:

• The oven light cannot be turned on during selfcleaning.
• The special heat-resistant enamel and the polished components in the oven can become discolored over time. This is normal and does not affect operation. Do not use scouring pads or abrasive cleaners to treat discolorations.

Avoid These Cleaners

Do not use commercial oven cleaners such as Easy Off®.

They may damage the oven finish or parts.

Never use scouring pads or abrasive cleaners. Never use cleansers containing Clorox ®.

Do not use flammable cleaners such as ligher fluid or WD-40.

Chlorine or chlorine compounds in some cleaners are corrosive to stainless steel. Check ingredients on label before using.

Cleaning Guide

Part

To change the bulb: Turn off power to the oven at the main power supply (fuse or breaker box). Remove the glass cover by unscrewing it. Turn the glass counterclockwise to remove it. Remove the bulb. The bulb unscrews counterclockwise. Grasp the new bulb with a clean, dry cloth to prevent depositing skin oils on the glass which could lead to premature bulb failure. Replace the bulb by screwing it in turning the bulb clockwise. Screw the glass cover back on. Turn power back on at the main power supply (fuse or breaker box) Removing the Oven Door WARNING When removing the door: Make sure oven is cool and power to the oven has been turned off before removing the door. Failure to do so could result in electrical shock or burns. The oven door is heavy and parts of it are fragile. Use both hands to remove the oven door. The door front is glass. Handle carefully to avoid breakage. Grasp only the sides of the oven door. Do not grasp the handle as it may swing in your hand and cause damage or injury. Failure to grasp the oven door firmly and properly could result in personal injury or product damage. To avoid injury from hinge bracket snapping closed, be sure that both levers are securely in place before removing the door. Also, do not force door open or closed—the hinge could be damaged and injury could result. Do not lay removed door on sharp or pointed objects as this could break the glass. Lay on a flat, smooth surface, positioned so that the door cannot fall over. To remove the oven door: To help avoid injury or damage be sure to read the above WARNING before attempting to remove the oven door. Open the oven door to its fully open, horizontal position. Flip levers on hinges toward you. Note: It may be necessary to use a tool, such as a screwdriver, to gently pry the upper part of the lever away from the housing. Take care to avoid scratching the housing. Bring both door hinge levers to their fullest down position as shown in the illustration. The left and right door hinges differ slightly but operate in the same manner. Close the oven door until it catches on the hinge stop levers, locking the hinges at the proper angle for door removal. The door will be open about 7 inches at the top. This takes the spring tension off the hinges so the door can be easily lifted out. The door is heavy. Use both hands to firmly grip it by the sides. Do not grip the door by the handle. Maintaining the door angle, lift the door straight up approximately 3/4" to unhook the hinges from the slots and then pull it out towards you until the hinges are clear of the oven housing. Place the door in a convenient and stable location for cleaning. To replace the oven door: Holding the door firmly in both hands, grip it on either side, not by the handle. Tilt the door back slightly towards you until it opens about 7" at the top. Slide the hinges into the slots as far as they will go and then lower the door straight down. The angle of the door may need to be adjusted slightly to allow the hinges to engage properly and the door to lower into place. The door should lower about 3/4" and stop. If not, the hinges have not engaged properly and the door could fall if it is released. Once both hinges are fully engaged as described in Step 3, gently open the door until it is fully open. Push the levers on both the hinges up and forward until they are locked into the slot, flush with the front of the oven body. Close and open door slowly to be sure it is correctly and securely in place. Service How to Obtain Service or Parts To reach a service representative, see the contact information at the front of the manual. Please be prepared with the information printed on your product data plate when calling. Data Plate The data plate shows the model and serial number. Refer to the data plate on the appliance when requesting service. The data plate location varies based on the oven model and door hinge type: Single oven with bottom hinge: left hand side of door trim. Single oven with side hinge: side opposite the door hinge. Double oven with bottom hinge: left hand side of door trim of the lower oven cavity. Troubleshooting Chart Oven Problem The charts can be used as a guide. Follow package or recipe directions. The convection termperatures have been reduced 25° F from the recipe or package directions. The charts can be used as a guide. Follow package or recipe directions. The convection temperatures have been reduced 25° F from the recipe or package directions. The charts can be used as a guide. Follow package or recipe directions. Roasting times are approximate and may vary depending on the shape of the meat. Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F. NOTE: Internal food temperatures are USDA recommended temperatures as measured by a digital cooking thermometer. See other models: SHPM65W52N HMC80242UC HEI8054U B36BT930NS SHV88PW53N Bosch HBL5351UC | Series: 500 SERIES | File type: PDF | Filename: Bosch 500 Series 30"" Single Wall Oven, HBL5351UC, Stainless Steel .pdf | Size: 4.29 MB | Language: English, French Download User Manual Bookmark Product Infomation and Reviews - HBL5351UC photo Download User Manual Ask a Question Bosch in United States 1-800-944-2904 Twitter Website Bosch HBL5351UC Questions and Answers Find answers or Ask a question. Total questions: 1 Questions unAnswered : 1 #1 How to clean your oven 1. If your oven has a self-cleaning feature, follow the instructions in your owner's manual to activate it. Remove all racks and accessories from the oven before self-cleaning. 2. For spot cleaning inside the oven, use the Bosch oven cleaner. 3. For stainless steel surfaces, use mild soapy water and a soft cloth. Then use the Bosch stainless steel conditioner for a beautiful shine. Do not apply it to logos, control labels or black steel. 4. To clean black stainless steel, simply use mild soapy water and a soft cloth. 5. Wipe down knobs and other surfaces with a damp cloth. 6. Racks should be washed with warm, soapy water and a soft cloth. Do not leave racks in the oven during the self-cleaning program. #2 Do ovens need to be descaled? Descaling improves your steam oven’s performance. Regular descaling removes hard water deposits and limescale build-up, thus improving your steam oven’s performance. Please review your owner’s manual for the exact steps to follow for descaling. Descaler can be purchased in the Bosch Accessories Store. #3 What is a steam oven? Introducing the Bosch Steam Oven Bosch steam ovens help preserve the vitamins in your food and gently cook your vegetables and roasts perfectly. Water is heated by a ring heater in the oven to produce steam, which gently cooks your recipes with ease. All you need to do is ensure the water tank is full. Bosch steam ovens don’t require any special connections. A simple electrical connection or socket is all that’s needed. Roasted chicken comes out juicy with crispy, golden skin and vegetables have the right amount of crunch. The oven acts as a conventional convection oven, but also has a steam function. To learn more, simply contact us and we can help you discover how the steam oven can elevate the quality of your cooking. #4 How to use a steam oven Using the Bosch steam oven is easy as pie! Simply place your food in the steam pans (included with the oven) and select a cooking time and technique depending on portion size or other cooking preferences. Also ensure the water tank is full. Choose steam mode for gently steamed vegetables or select steam/convection mode for juicy chicken with crispy, golden skin. Also, opt for European convection mode for baked goods. To learn more, simply contact us and we can help you discover how the steam oven can elevate the quality of your cooking. Bosch Owner manual PDF of Bosch HBL5351UC 500 Series 30" Single Wall Oven . Use manuals file type: PDF. Bosch - Wall Ovens Related Products Bosch HBL5451UC Bosch HBL5651UC Bosch HBL5551UC Bosch HBL5751UC Bosch HBL5351UC/01 Bosch HBL5351UC/02 Bosch HBL5351UC/03 Bosch HBE5451UC Bosch HBN8451UC Bosch HBN8651UC Bosch HBL8651UC Bosch HBN5651UC Bosch HBL8451UC Bosch HBN5451UC Bosch HBL8661UC