I know this is way way off topic but I always get good info at TBN.
We recently replaced a double wall oven with a Bosch 27" electric one. We brought this after only seeing it on-line. We need a double oven to fit in a brick wall. After weeks of visiting stores and doing online searches we found the Bosch. It is the only one that will fit in the opening in the brick wall. We had it installed this week.
I turned it on to burn off any smell and then shut it off. A jet off warm air was blowing out from just above each oven. A fan could be heard running. I thought it was the convection fan but it is not. I read the manual to no avail. I shut the thing off and on at the breaker box in the basement. The fan still blew warm air.
Finally I came across a one sentence statement in the manual. There is a cooling fan for the electronics. It will run even after ther oven is off until the unit is cooled.
This seems nuts to me. I am blowing hot air into the kitchen as I cook. I thought the Europeans were experts at saving energy but this seems like a huge waste.
Has anybody heard of this or familiar with it? I emailed some British freinds to see if they have any thoughts. I can't imagine cooking with this in the summer.
Phil
We recently replaced a double wall oven with a Bosch 27" electric one. We brought this after only seeing it on-line. We need a double oven to fit in a brick wall. After weeks of visiting stores and doing online searches we found the Bosch. It is the only one that will fit in the opening in the brick wall. We had it installed this week.
I turned it on to burn off any smell and then shut it off. A jet off warm air was blowing out from just above each oven. A fan could be heard running. I thought it was the convection fan but it is not. I read the manual to no avail. I shut the thing off and on at the breaker box in the basement. The fan still blew warm air.
Finally I came across a one sentence statement in the manual. There is a cooling fan for the electronics. It will run even after ther oven is off until the unit is cooled.
This seems nuts to me. I am blowing hot air into the kitchen as I cook. I thought the Europeans were experts at saving energy but this seems like a huge waste.
Has anybody heard of this or familiar with it? I emailed some British freinds to see if they have any thoughts. I can't imagine cooking with this in the summer.
Phil