Bosch Oven death trap

Our current oven kills the fan automatically when you open the door which seems to dramatically reduce the hit are and steam Blast to the face. Newer ovens tend to give you more of a blast because they are much better sealed and insulated so the moisture build up is more noticeable where in the past it often leaked away.
 
Calpol said:
Thank you. Another sign of design regression for the sake of the planet then.
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It's an oven. it's supposed to stay hot on the inside, that's how it cooks your food. If it has been designed to do a better job of that then that's completely the opposite of design regression.

Or would you prefer that it was designed to leak so much heat that it didn't start cooking your food until the whole house was at ~180c? I guess that would solve your problem of having a sudden blast of hot air when opening the door, but it might make it slightly more difficult to a) pay your energy bills and b) still be alive to open the oven in the first place.
 
I guess the main difference is in kitchen design. Domestic ovens didn't used to be situated at eye level.

But, what are you expecting? You open a door to a hot oven, heat comes out.

As for regression, I don't think it's the oven that's regressed....
 
Hmm. My oven does this too. It's gotten so bad I decided to switch to the microwave.

But microwave does this too!
Desperate for my rustlers burger I opened the door immediately on the ping and got that same rush. Obviously I don't want to end up a burns victim. So safety first I've now switched to pot noodles (King size Obviously)

But the kettle does this too!
If you look over the spout after it's boiled you get a face full of hot steam!

I've now switched to protein all the way. Much safer. And the gainz have been amazing.
 
Design regression :cry:

I too am fuming that the gasses coming out of my exhaust no longer smell like go karts with the unburnt fuel and lead combo.
 
It's probably that your old oven didn't seal very well and leaked some most of the steam out so you didn't get so much of a blast, now with a new one with a well sealed door you get the full force when opening it.
 
Bug One said:
I guess the main difference is in kitchen design. Domestic ovens didn't used to be situated at eye level.
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I'm not sure that makes much difference, ours is under-counter and even i can get a face of hot air if you're standing over it when opening the door.
 
sovietspybob said:
It's probably that your old oven didn't seal very well and leaked some most of the steam out so you didn't get so much of a blast, now with a new one with a well sealed door you get the full force when opening it.
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Cue next thread

"Pork just doesn't taste how it used to; why is it all weird and moist?"
 
Hi guys, I bought a coffee from McDonald's.

Fortunately the cup said the contents were hot, reckon I could have ended up with serious burns otherwise.

Good job McDonald's.
 
My old oven used to do this, my newer Beko doesn't though. I suspect the cooling fan for the electronics which exhausts out above the door helps.
 
I have an undercounter Bosch oven. I'm 6'4" though so by the time the burning hot air has reached my face it's more like a pleasant warm breeze.

Perhaps the OP should invest in some high heels.
 
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