Bosch HGV524322Z, Инструкция по эксплуатации

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Tips for baking cakes and strudel correctly
Sesame seed rings Baking sheet 3
<
170-190 35-45
2 baking trays 1+3
<
160-180 45-55
3 baking trays 1+3+5
<
160-180 50-60
Puff pastry strudel Baking sheet 3
<
190-210 15-25
2 baking trays 1+3
<
180-200 25-35
3 baking trays 1+3+5
<
170-190 30-40
Yufka dough strudel Baking sheet 3
<
210-230 25-35
2 baking trays 1+3
<
210-230 30-40
Rose börek Baking sheet 3
<
210-230 30-40
2 baking trays 1+3
<
190-210 35-45
Yeast-risen pastry Baking sheet 3
<
170-190 20-30
2 baking trays 1+3
<
160-180 30-40
Pizza Baking sheet 3
<
180-200 20-30
2 baking trays 1+3
<
170-190 40-50
Bread (1.3 kg flour) Preheat* Baking sheet 3
<
270
200 8
35-45
Sandwiches Baking sheet 3
<
190-210 20-30
Turkish almond biscuits in syrup Baking sheet 3
<
160-180 30-40
Plaited loaf Baking sheet 3
<
150-170 25-35
for Swiss roll, preheat* Baking sheet 3
<
170-190 10-20
Meringue Baking sheet 3
<
80-100 100-190
Dish Accessories and oven-
ware
Level Type of
heating
Temperature in
°C
Cooking time
in minutes
Pasta bake Glass ovenproof dish, rec-
tangular*
3
<
190-210 25-35
Potato gratin made using raw ingredi-
ents,
Max. 4 cm deep
Glass ovenproof dish, rec-
tangular*
3
<
160-180 50-60
Vegetable goulash Earthenware pot 1
<
190-210 90-100
* Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break.
Several small baked items on the bak-
ing sheet
Accessories Level Type of
heating
Temperature in
°C
Cooking time
in minutes
* Do not use rapid heating to preheat the appliance.
Additional baking trays can be ordered from the after-sales service.
Before you start: Only preheat the appliance if the recipe specifies that you should do so. If you do pre-
heat, select a temperature that is lower than the baking temperature specified in the
cooking table. Apart from the baking tray required for baking, there should be no other
objects in the oven. If you are using a small tin for cooking, place this right in the centre
of the wire rack.
The ingredients used have an effect on
the cooking time.
All the ingredients used for cakes and strudel must be fresh and at room temperature.
Flour must be of the quality required for baking cakes and strudel and must be sieved.
Use baking powder and yeast according to the instructions and quantity indications of
the manufacturer.
Things to remember when baking a stru-
del or bake.
The table specifies 1 kg of yufka dough for preparing a bake/strudel. If you use more or
less dough than specified in the recipe, or if you use a strudel dough that you have rolled
out yourself, the thickness of the bake/strudel will vary, which will change the required
cooking temperature and time. The yufka dough sheets must be layered evenly on the
baking sheet and brushed with a mixture of milk, oil, egg and yoghurt. Pour the rest of
the egg/milk mixture over the bake. The dough sheets must be layered to an even height
and the egg/milk mixture must be evenly distributed so that the bake cooks and browns
evenly.
Cakes and bakes/strudel brown very
quickly but are not cooked through.
Not all foods brown at the same rate. When you brush food with egg, milk or oil, they
brown more quickly. If the bake browns too quickly: next time, slide the baking tray in at
a lower level, reduce the temperature and increase the baking time. Otherwise, the bake
may not be cooked through on the inside, even if appears to be on the outside.