Bosch HGV524322Z, Instruction Manual

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21
Special dishes
Low temperatures are particularly good for preparing yeast
dough and home-made yoghurt using
:
3D hot air.
Remove the accessory, the hook-in rack or the pull-out rails
from the oven.
Preparing yoghurt
1.
Bring 1 litre of milk (3.5% fat) to the boil, let it cool to 40 °C.
2.
Add 150 g yoghurt (from the refrigerator) to the milk and stir
well.
3.
Pour into small sealable jars and cover with cling film.
4.
Preheat the oven as indicated.
5.
Place the sealable yoghurt jars on the bottom of the oven and
prepare as indicated.
Proving yeast dough
1.
Prepare the yeast dough as usual, place it in a heat-resistant
ceramic dish and cover with a lid.
2.
Preheat the oven as indicated.
3.
Close the oven door and allow the yeast dough to prove in
the oven.
Preparing yeast dough. The milk (or water) must be lukewarm in order for the dough to rise. The dough should
have the consistency of an earlobe. A hard dough will not rise. Allow the dough to prove
in a warm place for about 30 minutes. If you leave it too long, the dough will become
sour. Once you have made the dough into the required shape, leave it to prove for a fur-
ther 15 minutes and then place it in a cold oven. When it is cooked, take the dough out
of the oven, cover it with a damp tea towel and leave it to cool. This will give it a soft
crust.
You wish to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
You can check whether a cake is
cooked or not.
Approximately 10 minutes before the end of the cooking time, insert a thin cocktail stick
into the deepest point of the cake. If the cocktail stick comes out clean, the cake is
ready.
The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Observe the mix-
ing times specified in the recipe. Do not open the oven door until at least 10 minutes
before the end of the cooking time.
The cake has risen in the middle but has
sunk around the edge.
Do not grease the edge of the cake tin. After baking, loosen the cake from the tin care-
fully with a knife.
The cake browns too much on top. Next time, place the cake lower in the oven and bake at a lower temperature for slightly
longer.
The cake is too dry. Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice over it.
Next time, select a temperature 10 degrees higher and reduce the baking time.
The cake looks good, but is soggy on
the inside.
Use less fluid next time and bake for slightly longer at a lower temperature.
You want to bake on two levels at the
same time.
If you want to bake on two levels at the same time, always use the < 3D hot air setting.
Insert the baking trays at levels 1 and 3.
If you wish to bake with 2 baking trays, the baking time must be increased from the time
required for 1 baking tray. Dishes that are placed in the oven at the same time will not
necessarily be ready at the same time. Dishes that are ready can be removed, while the
rest continues to cook.
If necessary, the shelf positions can be swapped or the baking trays rotated. Note that, if
you are baking with 2 baking trays, the heat from one baking tray is transferred to the
other; the baking quality will therefore be reduced slightly in comparison to baking with
just one baking tray.
Dishes that can be prepared on 2 levels at the same time are specified in the cooking
table.
Protruding greaseproof paper can affect the air circulation. For this reason, always trim
greaseproof paper to fit the baking tray.
The pieces of dough are sticking
together when the yeast rolls are baked.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Condensation forms when you bake
moist cakes.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Dish Ovenware Type of
heating
Temperature Cooking time
Yoghurt Sealable yoghurt
jars
on the oven floor
:
preheat to 50 °C
50 °C 5 minutes
8 hours
Proving yeast dough Place the heat-
resistant dish
on the oven floor
:
preheat to 50 °C
Switch off the appliance and
place the yeast dough in the
oven
5-10 minutes
20-30 minutes