Bosch HBB74C 0 Series, Instruction Manual

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15
Practical cooking tips and suggestions
Cakes* Corrugated cake baking tin,
Ø 31 cm.
2
%
180-200 50-60
Cakes baked on a tray Level Type of heating Temperature
in °C
Cooking time,
minutes
Pizzas Oven tray 2
%
200-220 25-35
Aluminium tray + flat oven tray* 2+3
N
180-200 35-45
Aluminium tray + universal
deep tray*
2+4
N
170-180 30-40
Puff pastry Oven tray 3
N
170-190 20-30
Aluminium tray + flat oven tray* 2+3
N
170-190 35-45
Aluminium tray + universal
deep tray*
2+4
N
170-190 35-45
* When cooking on two levels, always place the aluminium tray on the lower level and the universal deep tray on the upper level.
Additional baking trays can be obtained from a specialist retail outlet or from the Technical Assistance Service.
Bread and rolls Level Type of heating Temperature
in °C
Cooking time,
minutes
Yeast bread made using 1.2 kg of
flour* (with preheating)
Enamel baking tray 2
%
270 8
200 35-45
Bread made from yeast-containing
dough containing 1.2 kg of flour*
(with preheating)
Enamel baking tray 2
%
270 8
200 40-50
Rolls (e.g. made from rye) Enamel baking tray 3
%
200-220 20-20
* Never pour water directly into a hot oven.
Pastries Level Type of heating Temperature
in °C
Cooking time,
minutes
Pastries and biscuits Baking tray 3
%
150-160 20-30
Aluminium tray + flat oven tray* 2+3
N
140-150 25-30
Aluminium tray + universal deep
tray*
2+4
N
140-150 25-30
Meringues Baking tray 3
N
80-90 180-210
Cream puffs Baking tray 2
%
190-210 30-40
Macaroons Baking tray 3
%
110-130 30-40
Aluminium tray + flat oven tray* 2+3
N
100-120 35-45
Aluminium tray + universal deep
tray*
2+4
N
100-120 35-45
* When cooking on two levels, always place the aluminium tray on the lower level and the universal deep tray on the upper level.
Extra baking trays may be obtained as optional accessories from specialist retail outlets.
Cakes in tins Baking tin placed directly on
a shelf
Level Type of heating Temperature
in °C
Cooking time,
minutes
* To bake more than one cake at a time, place several cake tins on the shelf.
If you want to use your own recipe. You can use a similar one listed in the cooking table.
How to check if your sponge cake is ready. Ten minutes before the end of the cooking time indicated in the recipe, test the
thickest part of the cake with a thin wooden skewer. The cake is ready when
the skewer comes out clean, with no traces of cake batter left on the skewer.
The cake is too flat. Next time, try using less liquid or reduce the oven temperature by 10 degrees.
Ensure you mix the batter according to the times given in the recipe.
The cake has a peaked centre, but the edges
have shrunken.
Do not grease the tin. Once the cake is ready, use a knife to carefully remove
it from the tin.
If the cake is too brown on top. Position the cake deeper in the oven, reduce the oven temperature and bake it
for longer.
The cake is too dry. Use a skewer to make small holes in the finished cake. Pour a few drops of
fruit juice or alcohol over the cake. Next time, increase the oven temperature
by 10 degrees and reduce the cooking time.