Bosch HB.13B Series, Инструкция по эксплуатации

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15
Bread and rolls
Preheat the oven for bread-making unless otherwise instructed.
Do not spill water directly into the oven when it is hot.
Suggestions and practical advice for baking
Puff pastry Universal tray 3
<
190-200 25-35
Universal tray + oven tray 3+1
<
190-200 30-40
2 oven trays + universal tray 5+3+1
<
170-180 35-45
Yeast dough Universal tray 3
<
170-190 20-30
Universal tray + oven tray 3+1
<
160-180 25-35
Small pastries Accessories Level Type of
heating
Temperature
in °C
Time
in minutes
Bread and rolls Accessories Level Type of
heating
Temperature
in °C
Time
in minutes
Yeast bread made using 1.2 kg of flour Universal tray 2
<
270
200 5
30-40
Fermented dough bread made using 1.2 kg of flour Universal tray 2
<
270
190 5
35-45
Flat bread Universal tray 3
<
250-270 10-15
Bread rolls (no preheating) Oven tray 3
<
190-210 20-30
If you want to use your own recipe. The similar recipes shown in the tables can be used as guidance.
You can therefore check if your sponge
cake is ready.
About 10 minutes before the end of the cooking time indicated in the recipe, insert a
wooden skewer into the top of the cake. The cake will be ready if the skewer comes out
clean.
The cake is too flat. Next time use less liquid or lower the oven temperature by 10 degrees. Bear in mind the
mixing times indicated in the recipe.
The cake has a peaked centre, but the
edges are lower.
Do not grease the sides of the springform tin. After baking, carefully remove the cake
with a knife.
The cake is too brown on top. Put it lower down in the oven, select a lower temperature and leave it to bake for longer.
The cake is too dry. Insert a skewer in the cake when it is finished. Then pour a few drops of fruit juice or
alcoholic drink over the cake. Next time, increase the oven temperature by 10 degrees
and reduce the cooking time.
The cake or pie (e. g. cheese pie) looks
fine but has not finished cooking prop-
erly in the centre (watery).
Next time, use less liquid and leave the product for a little longer in the oven, at a lower
temperature. For cakes with a liquid layer, firstly bake the base. Cover the base with
almonds or breadcrumbs and add the coating. Bear in mind the recipes and cooking
times.
Pastries are not evenly browned. Select a lower temperature and the pastries will brown more uniformly. Overhanging
greaseproof paper may affect air circulation. Always trim greaseproof paper to fit the
baking tray.
The fruit pie is not brown enough at the
bottom.
Next time put the pie in at a lower level.
The fruit juices are spilling out. Next time use the universal tray if available.
Small pastries made with yeast may
stick together during baking.
Leave a space of about 2 cm between them. Then they will have enough space to rise
and brown on all sides.
Various levels have been used for bak-
ing. Pastries on the upper tray are
browner than those on the lower tray.
To bake on several levels, always select the 3D Hot air option < . Trays put in the oven
at the same time are not necessarily ready at the same time.
When baking juicy pies, condensation
forms.
During baking, steam may be produced which escapes through the top of the door.
Steam may condense on the control panel or on the front of adjacent units and drip in
the form of condensation. This is simply due to the laws of physics.