Question about Bosch Evolution HGS504x2UC Gas Range

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My Bosch HGS5042UC oven/broiler won't start

The broiler went out last night while cooking steaks (they were splattering). Now the broiler and oven won't turn on. The stovetop is fine. Is there a pilot light on these? What could be wrong? Thanks for help!

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Posted on Jan 02, 2017

bestdarngood
  • 3037 Answers

SOURCE: Oven does not heat but broiler does

The most common cause of this symptom is a defective ignitor. Oven ignitors can glow and allow enough current through to open the oven gas valve but just not produce enough heat to ignite the gas immediately (see the link below).


In that case, replacing the oven ignitor is the usual solution.


http://www.appliance411.com/links/jump.cgi?ID=823

Posted on Mar 22, 2008

  • 457 Answers

SOURCE: Bosch oven model HGS345UC/01 does not work! gas

ignitor has to be cahnged.

Posted on Feb 26, 2010

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First start up


You're actually referring to the "broiler" elements. Most electric ovens have these at the top of the main oven space. (Some gas ovens are set up the same way, but many put the broiler elements in a bottom drawer.)

As their name implies, broiler elements are active only when you're broiling. They will not go on for baking.

Broiling is the process of cooking food by exposing it directly to a high heat source at close range. To broil a steak, for example, you would place the pan holding the steak on an oven rack raised to the top or next to top position in the oven (consult the manual) and set the oven to broil. The top elements will then turn on and cook the meat by direct radiation.

Most people, however, use ovens for baking far more often than for broiling. Baking is the process of cooking food (cakes, casseroles, roasts etc) by indirect heat. In other words you raise the oven to a certain temperature, put the food on a rack more in the middle of the oven, and let the surrounding heat cook it over time. When you bake the top broiler elements usually don't come on at all.

I hope this helps.

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The broil pan is used to broil meats such as steak or chops. the top part has slots that allow the grease to run into the lower part. they are usually under the burner in the lower door. but some ovens have the broil element in the oven proper. then the pan should be placed within a few inches of the broil element. You should monitor the cooking process because the broiler heats the food very quickly and could burn very fast.

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if this was helpful please give it a thumbs up to help others too

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hi,
The pan and it's grid is all you need, The broiler pan and it grid allow dripping grease to drain and be kept away from the high heat of the broiler. DO NOT use the pan without its grid. DO NOT cover the grid with foil. Some helpful info.. Preheating is suggested when searing rare steaks. Broil on side until the food is browned; turn and cook on the second side. Broiling times vary, so watch the food closely. Time not only depends on the distance from element, but on the thickness and aging of meat, fat content and doneness preferred. The first side usually requires a few minutes longer than second. BE SURE THE DOOR IS OPEN AN INCH OR TWO WHILE BROILING

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