Oops, i misspelled Bosch in the first sentence because I am still so upset after this last failed baking test.

What do you mean by it doesn't bake through the metal? The batter never bakes up? I don't see how that'd be possible. Outside of the pound cake doesn't brown properly? I find in baking that my oven takes longer than the recipe states 90% of the time. And sometimes it takes a lot longer.

Are you comparing it to a previous oven? If so maybe your previous oven ran hotter and you need to cook the bundt longer in the new oven which actually is cooking at the proper temp?

Both previous ovens were part of Kenmore ranges in the $400 price ranges. I use the separate oven temp gauge for those step ranges and for this new electric wall oven.

I don’t think it’s about trying a hotter temp for the new oven because the crusts burn at 350 degrees for 70 mins, though the insides are raw.

Right under the baked crust is raw, as well as the inside of the poundcake. Same thing with cupcakes. Both the poundcake and cupcakes were baked with metal pans, not the foil pans. When I tried baking with the disposable foil pans the insides were a little less raw, almost edible.

I’d really like to know if this Bosch oven is just one of the rare lemons or if this is a more common problem. We are trying to get a replacement but if this is a more common situation with Bosch ovens, I’d rather fight for a different wall oven brand.
I’d like to hear from other Bosch wall oven owners if they have this problem or if their oven bakes through a normal cupcake pan or Bundt pan.

Did you use metal pans for these items in your previous oven too? If you temped the previous oven and it showed 350 and you temped the newer oven and it shows 350 and you are using the same pan type it makes no sense that it would be raw inside for the items baked in your Bosch while it cooked in the other ovens fine. Have you tried maybe putting foil over the top for part of the cook so the crust does not burn?

There is a Houzz Member - “Dana” - that started a dicussion about her new Bosch double wall ovens not maintaining consistent temps. Her discussion was deleted for some reason. She was unable to successfully bake anyting from her last post. Here is a discussion she commented on Bosch Wall Oven. I think she posted the last comment and perhaps you can private message her and compare experiences.

Thanks, vinmarks, for suggesting putting foil over the poundcake. I’ll test it again for 90 mins at 340 to see if the foil prevents the crust from burning and hopefully allows the insides to bake.

Kim G, thank you for the link on the Bosch discussion with Dana.

I used the same exact pans in my previous gas ovens. I’ve been baking poundcakes for about 25 years. I have a Bundt pan that is two years old, used in my previous gas oven before our kitchen remodel in 2023. It baked perfect poundcakes — I make about 4O poundcakes as gifts during Christmas.

It is a mystery why the heat from the new Bosch Benchmark wall oven is not penetrating the Bundt pan nor the cupcake pan. Even the tech cannot figure it out.

I hope you don’t mind, I find this fascinating. Just to be clear, you put in a pound cake at 350 for 70 minutes and it came out burned on the outside, raw on the inside? May I ask a few questions? I may be asking you to repeat some of the information in your last thread.

• Is this a gas oven?
• Also, when you say the tech used a temperature probe and the oven’s temps stayed consistent at 350, how long did he check? The whole 70 minutes or more like 10 minutes?
• Have you purchased an oven thermometer and checked for yourself whether the oven keeps its temperature?
• Are you using Bake? Or Convection Bake?
• Which rack are you baking on?
• Have you tried to broil in your new oven yet?

I’m guessing someone else has already explained how ovens work (and why the word convection is a misnomer), but basically your technician is incorrect or his tools are faulty, which is neither here nor there. You need your oven replaced with one that works. This should not be a problem, Bosch has lots of ovens! Based on the feedback on this forum, most of them work well, so if they replace this one with one that works you should be just fine.

I have never owned Bosch appliances so I don’t know how the company works, but you mentioned that this was the fourth time the technician had come out, so it sounds like they are trying to help. Here is an experiment to try if you are willing.

This is a baker’s best friend, the OXO Good Grips oven thermometer. I want you to buy 4 of them 🤯

Before you turn your oven on, place one of these on the top rack at the back left corner of the oven, one at the bottom right corner (it can be hanging down from a rack above), one right next to your pound cake, and one on the top rack at the center near the oven door. It’s important that you can see all of these from the oven glass when the oven light is on, because you will be using your cell phone to take pictures of all 4 through the glass. The lower right might be hard to see, but don’t worry. Pre-heat your oven, prepare your pound cake, when you pop it in the oven get a picture of all 4.. Close the oven door, set your timer, and take as many pics as you can through the glass, ideally one every 10 minutes. Let us know what you see. Good luck!

I don't think you understand how ovens work. Your problem has nothing to do with metal pans, or foil pans, or glass pans, or muffin tins. It sounds like you are actually broiling instead of baking. I'm not saying you set it to "broil" instead of "bake" , but that is what the oven is effectively doing.

I'm curious why you didn't do the biscuit test as directed by Bosch. The result could have actually told you a lot about what is happening.

Do the above test, testing various points in the oven at various times. I don't know that you need to actually put a cake in there, though, unless it's a very small oven.

The specific model number of your Bosch oven has not been cited, you're only referencing it as a "Benchmark" which is a marketing term for a group of products that includes multiple models of ranges, cooktops, wall ovens, over-the-range microwaves, dishwashers, refrigerators.

How long are you preheating?

What specific operational mode are you using for baking these items?

All ovens bake via the container/pan and food in it absorbing heat from the hot air in the oven cavity. The symptoms you describe commonly occur when the temperature is too high, which has the surface of the food browning (or burning) so quickly that the heat doesn't have sufficient time to penetrate fully through the interior of the food.

Replies to eam44, carbides and dadoes:

I have the Bosch HBLP451LUC Wall Oven with telescoping rack. It was installed June 2023 and is still under warranty because I finally contacted my appliance store and Bosch after months of not being able to bake anything in a pan that has higher sides than a cookie tray.

I do use a separate oven temp gauge from NSF. I use the preheat mode on the oven but check first if the NSF gauge has reached the desired 350. The Bosch preheat completed beep always beeps before the NSF reaches the desired temp.

I have tried baking on Convection Bake and in regular Bake modes. This last test baking at 350 60 mins with additional baking 340 20 minutes was in regular bake mode. The crust was burnt but directly under the crust and in the center of the cake was raw. I follow the manual and use one rack on position 2. The telescoping rack and the 3rd racks are removed.

My recipe uses a Bundt pan, 5 eggs and 1-3/4 sugar and butter, vanilla and salt. It is denser than a biscuits test. Since biscuits would be baked on a low cookie tray this would not be an accurate test of my oven’s specific problem of not baking through metal.

I do make biscotti on a cookie tray successfully.

I also make dogfood in a roasting pan and must bake longer than usual since the roasting pan has higher sides, just like the Bundt pan’s higher sides. In my old gas ovens the dogfood would be baked at 325 fro 45 mins but I have to now add 20 mins for the ground turkey, beef heart, liver, gizzards and veggies to be cooked through and not raw in the center of the pan.

The local tech that Bosch sent did use his temp
Probe to test for an hour, maybe it was 70 mins, not sure as I did not time him. The Bosch man on the other end of the phone made it clear that I, the customer, was not to hear what he was telling the local tech. He was on the phone with Bosch at several intervals. The local tech told me the oven was within acceptable temperature changes within one hour. It would fluctuate between 309 and 360 when baking at 350 for one hour.

In addition to his other visits of checking the electrical power and oven installation, he also has changed the control panel because the kitchen timer was also not working properly. It would not proceed past 1 hour when I would bake for 1 hour 10 mins. He told me that this had been a problem with other ovens and they would switch out the panel as needed. After changing the control panel the timer works but still is not baking through higher sided metal pans.

At the tech’s 3rd visit he did say he doesn’t know how to further proceed with checking the oven. But then he returned with the temp probe and did that test. He asked me to do a biscuit test but I explained that a ready made biscuit mix uses only a low sided cookie tray. It would not be a sufficient test for my oven’s inability to bake a poundcake. After thinking about why Bosch would suggest a biscuit roll test I was quite upset because that test does not require a high sided pan, nor is it a particularly dense recipe. It was kind of like cheating but I am hoping that was not Bosch’s intent.

I will do another poundcake test using a lower degree,340, with foil covering the loaf after it’s risen a little. I will bake it for 80 mins and check the rawness. The original recipe calls for 350 at 70 mins and my previous gas ovens both made beautiful and delicious poundcakes following this timing. I will update this post with the test results on Monday, July 14.

But this past year my family and friends have stopped requesting poundcakes from me. It’s such a disappointment because we designed our kitchen remodel around this Bosch wall oven including a left door swinging and telescoping lower rack. We even have an appliance garage right next to the oven, what was to be my poundcake baking center.

It is good to know that there are no other Bosch oven owners on Houzz who have this problem. It makes me feel safer replacing it with another Bosch wall oven.

Thanks for all your suggestions. Wish me luck on my next bake test.

Ovens with electronic controls beep when the air temperature at the sensor registers the target temperature. That doesn't mean the full metal mass of the oven cavity is stabilized at that temperature. I wait 15 minutes after the preheat beep signals on my 20yo GE before placing in the food item. Longer for a sensitive item such as a cheesecake.

Is this your first electric oven? Gas oven heat is more moist than electric ovens, being that water vapor is produced during combustion of natural gas or propane, although 350°F is 350°F air temperature either way.

Your oven has a hidden bake element, meaning it's beneath the oven floor, not exposed inside the cavitiy (as is the broil element at the top). Electric ovens with hidden bake elements typically cycle the broil element at a low wattage in standard bake mode with the bake element at full power provide some radiant heat to the top of the food.

Have you tried different rack levels?

Did you read the "Baking Pans and Dishes", "Bake" and "Cooking Charts" sections of the Use & Care Manual?

Yes, this is our first electric oven. How I long for my cheap Kenmore gas range with oven. But we designed the kitchen with this electric wall oven as the main focal point, along with a Thermador cooktop (which we love!) so there is room to add a range like we had before.

Yes, I follow the Bosch manual that came with the oven, baking with only one rack in the oven at position 2. Using this lower position rather than the middle position did not improve the rawness of the center of the cake or cupcakes, unfortunately.

so how have other foods baked such as something like a lasagne? A turkey or whole chicken?

“It would fluctuate between 309 and 360 when baking at 350”

Normal fluctuation is usually +/- 25 degrees so if you want 350 it should fluctuate between 325 and 375. 309 - 360 averages out at 335, not 350. Have they tried recalibrating your oven temperature sensor?

Here’s another test for you, easier than the one above. Have you tried baking your pound cake at 370? You might have to start checking it at 60 minutes but I have a sneaking suspicion that the oven will spend more time in the minus territory than in the plus.

Baking cakes in the two types of ovens is NOT going to be identical plug and play, and you expecting it to be is part of the problem. Gas ovens have a lot more moisture in them than do electric. This is why bread bakers put in pans of water in an electric oven. Heat isn't just heat. Convection removes the cold layer around the object, where hot exchanges with cold. Things baked with convection bake faster, and usually more evenly, as the heat exchange is sped up. That's why most ovens automatically "convert" the temperature to be 25 degrees lower when using convection. Pound cakes are especially dense, making heat exchange more difficult to the core. They are difficult to get to cook through without extra moisture to prevent premature browning, and need prolonged cooking times at slightly lower temperatures.

To simulate the conditions of your past gas oven, add a baking pan of water on the lower rack, and turn off convection. That's a start. Fiddling with temperature and time after than is going to need to be done. But don't ruin any more pound cakes until you've managed the cheap biscuit test, It is really useful, which is why it was suggested.

Kim Griffith, I tried to bake a ham at Easter but though the outside was cooked, the inside was more raw than cooked. I ended up slicing it and cooking the slices on a cookie tray.

My ground turkey and beef dog food needs additional 25 minutes than my old gas oven which cooked it at 325 for 45 mins as per the recipe.

eam44, wow, baking at 370? It makes sense since according to the averages the tech got from his probes.

Minardi, I will next try adding a pan of water with the next poundcake test, thanks for the suggestion.

The test with a foil over the pound cake failed with another raw center.
.
And if I know my biscotti baked successfully in a cookie tray, why would I still need to that biscuit test? Doesn’t the baked biscotti tell me the oven can bake things as long as the pan is very shallow?

It is relatively easy to cook the outside of something, or something very flat like cookies. Even if your temperature is 20 degrees lower than you think, a cookie might bake in 10 minutes instead of 9. In order to cook the center of something deeper, like a cake or a pound cake, you must maintain an average temperature (in this case 350 degrees) for 70 minutes. What I really think is happening is that for most of your bake you are really cooking at 310 degrees and that your oven is about 40 degrees off.

This would explain your observation of those raw middles. You are absolutely right, the heat isn’t penetrating the pan, but it’s not penetrating because the temperature isn’t high enough. You could start your baking experiment at 370, or you could go for 400 degrees. See how it goes. Then the next call you make to Bosch, not only will you know what’s wrong (they need to recalibrate your oven temperature sensor), you’ll know how far off the temperature really is from what you need (20 degrees or 50 degrees).

I can certainly be wrong about all of this, your results will be the data we need in order to know. But I’ve got a feeling that will be the answer.

Now I really want pound cake 😂

I hope we haven’t heard anything because you are busy baking up (see what I did there?) for lost time. I hope the experiments gave you good results and that you are busy enjoying your oven.

I suspect the oven is doing the ”auto convert” bit when used in convection mode, and automatically reducing the temperature. Which browns the exterior, but does not cook the interior because it has not been in the oven long enough.

The OP stated that both convection and non-convection modes have been tried to the same unsatisfactory results.

eam44, sorry that I did not reply earlier, I was out of town the past couple of weeks seeing my sister. She also has a Bosch wall oven, installed around 2019, HBL5451UC/03 with the dials, not a digital control panel like my oven. Her oven with stellar baking and roastjng was the reason I went with a Bosch in my kitchen remodel.

During my visit I successfully baked a couple of poundcakes in her oven, using the normal bake mode at 350 defrees, and noticed a few differences between our ovens. The poundcakes in her oven did not turn golden until about 48 minutes into the 70 minute baking time. It took the full 70 minutes to see a gradual change of crust color. The insides of the cakes were baked beautifully, the way you’d expect it to be. They were delicious! Buttery and slightly sweet with a delicate crust. Also, the vent in her wall oven was expelling a coolish air with enough force that when I was standing in front of the oven about 4 ft away I could feel the air pleasantly blowing out.

When baking the poundcake in my oven, the crust turns golden in about 25 minutes and turns darker golden more rapidly far ahead of the 70 min baking time. I barely feel any air blowing out of the oven. I will find out if the less Air Force blowing out was supposed to be an improvement between our different models since my oven was installed in 2023 and her oven was installed in 2019. Oh, and I did not have to remove the other racks in her oven. She scoffed when I said that the Bosch man insist that I only bake with a single rack.

The tech is coming today for his 5th visit after his last visit when he tested the fluctuating temps during a 70 minute time span. What in heavens does he plan to do???? (Im tired of his talking to a blustery Bosch guy at the end of the phone who has no successful suggestions. I’ll ask both the local tech and that defensive Bosch man what the specific the specific temperatures were from that last visit to determine the real average of baking temps my oven held. I’ll also share with them the differences between my sister’s oven and mine.

I’m just sick about my oven not baking the centers of cakes and cupcakes and hams. Just last night on my return home I tried to reheat some already cooked pork buns. The outside was nice and toasty but the little bits of meat inside were still cold! This was at 375 degrees for 10 mins after preheating. I am just heartbroken over this $4200 lemon and want to post on Bosch’s Facebook about this epic failure. I want a replacement! I deserve a replacement and I’ll settle for the same model as my sister’s since I know that model works. It’s almost half the price of the fancy digital, side door opening, expensive telescoping rack (that I can’t use because Bosch says it takes up too much heat while baking!) useless oven I have. (End of rant for now.)

Definitely post on their social media. You can also link this thread so they see all the testing you have performed.

midcentura,

I looked up parts diagrams for your sister's Bosch oven model, and yours. They both have electronic controls. Yours has a touch panel to select baking functions and enter temperature, hers has rotary knobs ... different methods to feed settings to the electronic board that runs the oven(s).

"... expensive telescoping rack (that I can’t use because Bosch says it takes up too much heat while baking!"

Perhaps you can try baking a pound cake with that rack in place, assuming it doesn't prevent the cake from fitting into the oven, and see whether the additional mass of the rack helps even-out the temperature curve. Bosch will never know unless you tell them ...

Oh no. have you tried adding 50 degrees to your baking temperatures?

During the 5th visit yesterday, July 25, the local tech and Bosch spoke. The same surly Bosch man at the other end of the phone did not add anything new suggestions or direction to fix my oven. He only said it was within compliance. I tried to join on the call and tell them that their temp probe test only averaged 341 degrees and not the 350. DEAF ears to my statement. That Bosch man did not even register hearing me, and the young local tech from Appliance Hospital was wary of upsetting him. He said he doesn’t want to jeopardize being authorized to work on Bosch calls!

I did call Bosch Customer Service while the local tech was still in the house and he told the local tech that they are awaiting pdf reports and all 5 visit invoices. They will then review and probably issue a replacement request. Whew!

The appliance store I bought the oven from has been forwarding to their Bosch rep all my reports and videos from the 5 visits and baking tests.

I will post all my reports and videos on this thread as well on Bosch FB.

I am thinking that I should replace it with the hand dial, even though dadoes did research that both my sister’s and my ovens are electronically controlled. I see far fewer complaints with the hand dial model than with the digital display fancy pants model I have. Any thoughts on this?

Thank you, dadoes, eam44 and everyone else your suggestions. I appreciate you!

I am glad you may be resching a resolution with Bosch and get a satisfactory replacement oven. I am very surprised they have not replaced the control board(s) to see if that might fix your issue. What you have experiecnced is certainly not normal IMHO. I have put a oven thermometer in my Miele ovens and do not see much variation in temps uness the door is open. Keep us posted!

You have videos? Post them on YouTube, all of them.Title them "Watch Before Buying a Bosch Wall Oven!" Or "Bosch Wall Oven Bakes Raw Pound Cake #1, #2 #... etc. They dont' need to be good videos, or long ones. Send the appliance store the link. Mention them in the videos and in the video description. Mention Bosch in the videos. Mention the name of the surly Bosch man on the other end of the phone in the videos. Send Bosch the YouTube link.

Burned otuside, raw inside= the oven is baking at a crazy high temperature followed by temperature that is too low. Your baking result, as you know, shows classic signs of uneven temperature which they cannot seem to fix. That is all that matters.

You paid over $4000 for this oven. Accurate baking is a reasonable expectation of performance. Maybe it is the fan, not venting, maybe the oven sets to broil when you set it for bake. Maybe your oven is enchanted with evil Pixies who hate pound cake, dog food and ham. It doesn't matter. Your oven is not doing it's job. It is faulty. It is not your task, an expert baker, to fiddle with racks (other than position during baking), to buy different pans, to add holy water to your recipes hoping for a miracle. Your job as the purchaser of their product, is to bake whatever you choose to bake in their oven with excellent results.

Incedentally, additional oven racks do not "remove heat from the oven!" The additional racks, like everything in the oven, eventually heat to the same temperature as the oven.

Sorry for the tone of the above. Your story just steams me. I also love to bake and I have a Bosch oven myself. I've had both gas, and now an electric Bosch oven. It isn't the best oven on the planet, but it bakes things for heaven's sake. I hope somebody helps you out here!

@midcentura Glad you got a replacement. Hope your baking turns out well with this one.

That’s great news! Keep us posted on your results. Hopefully you will back into baking your luscions sounding poundcakes!

Great news and happy baking!!!! And good for you for being persistent. If something can't be fixed to be fit for purpose, it needs to be replaced.

Great news - I checked in hoping for an update. I will need a new wall oven one of these days and was thinking Bosch as I'm very happy with their DWs and my new induction cooktop.

midcentura - what good news! At least Bosch finally took responsibility and swapped it out. Enjoy!

Thank you, Cavimum!

You just got a more expensive oven (manufactured in germany) replaced by a cheaper bosch oven made in the usa….oops!

I am so frustrated with this entire experience. My screen on the upper part of an almost 6k unit has broken pixels. I called NFM the day we plugged the unit in with this problem, they told me now that it was delivered I have to call Bosch directly. That was back in August 2025. It is now March 2026 and I am still dealing with this issue. Bosch sent a repair company out, they tried replacing the screen twice and both times the pixels remained. The tech from repair #1 said it was broken and something possibly with internal wiring and said they would recommend a replacement. Bosch made me send in tons of paperwork, tens of hours of being on the phone (their hold time just to talk to someone is at least 45 minutes every time you call) finally, I thought I was going to be helped when they said they had to send out a second company to do a final evaluation. This guy just showed up at my house and flippantly and rudely said he didn't see anything wrong with the display and he "has good eyesight". I was so furious I told him to leave my house. You can very clearly see that when you approach the unit from the side the pixels are discolored and broken on the top compared to the bottom. I am so frustrated with this entire experience. We purchased this unit thinking that Bosch had a good reputation and good products. I am so upset that this has been such a cluster to deal with. Bosch has made this extraordinary difficult because they doh't want to do what's right and just replace the unit. I will never buy a Bosch product again.

Can you circle the area where the problem is?

How is the baking and cooking performance of the oven?

Melissa Lallo Johnson, I don't see the problem. I see a 3:24. The 4 is a bit smaller vertically than the 3 and 2 but it's clearly a 4. Is that the problem area? Are other digits in that position more affected? If so, then perhaps you can post a photo or a different time-of-day (or temperature setting?) that more clearly shows the problem.

Have uour eyesight checked. You have something else happening there, and it isn’t the oven. There is NOTHING wrong with that display.