Bosch HGV595123Q, 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 ovenware Level Type of heat
-
ing
Temperature in
°C
Cooking time in
minutes
Pasta bake Glass ovenproof dish, rec
-
tangular*
3 < 190-210 25-35
Potato gratin made using raw ingredients,
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 baking
sheet
Accessories Level Type of heat
-
ing
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 preheat,
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 mix
-
ture 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.