Bosch HXR398I50S, Инструкция по эксплуатации

Страница: 31 / 44

Tested for you in our cooking studio
en
31
compartment and the operating modes of your
appliance.
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
~
"Accessories" on page 15
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Cakes and pastries
Your appliance offers you a range of heating types for
the preparation of cakes and small baked items. You
can find the ideal settings for many dishes in the
settings tables.
Also refer to the notes in the section on allowing dough
to rise.
Baking tins
For optimal cooking results, we recommend using dark-
coloured metal baking tins.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
If you are using silicone moulds, follow the
manufacturer's instructions and recipes. Silicone
moulds are often smaller than normal baking tins.
Quantity and recipe specifications may vary.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Bread and rolls
Caution!
Never pour water into the hot cooking compartment or
place cookware containing water onto the bottom of the
cooking compartment. The change in temperature can
cause damage to the enamel.
Some food turns out better if it is baked in several
stages. These dishes are indicated in the table.
The setting values for bread dough apply to both dough
placed on a baking tray and dough placed in a loaf tin.
Cakes in tins
Cakes on trays
Dish Accessories/cookware Shelf posi-
tion
Heating
function
Tempera-
ture in °C
Cooking
time in
mins
Sponge cake, simple Vienna ring tin/loaf tin 2
6
160-180 50-60
Sponge cake, simple, 2 levels Vienna ring tin/loaf tin 3+1
<
140-160 60-80
Sponge cake, delicate Vienna ring tin/loaf tin 2
%
150-170 60-80
Sponge flan base Flan tin 3
%
160-180 30-40
Fruit tart or cheesecake with shortcrust pastry
base
26 cm springform cake tin 2
%
160-180 70-90
Tart Tart dish or tin 1
%
200-240 25-50
Yeast cake 28 cm springform cake tin 2
<
150-160 25-35
Bundt cake Bundt cake tin 2
%
150-170 60-80
3-egg fatless sponge cake 26 cm springform cake tin 2
6
160-170 30-40
6-egg fatless sponge cake 28 cm springform cake tin 2
6
160-170 35-45
Dish Accessories/cookware Shelf posi-
tion
Heating
function
Temperature
in °C
Cooking
time in
mins
Sponge cake with topping Universal pan 3
%
160-180 20-45
Small yeast cakes, 2 levels Universal pan + baking tray 3+1
<
140-160 30-55
Shortcrust tart with dry topping Universal pan 2
%
170-190 25-35
Shortcrust tart with dry topping, 2 levels Universal pan + baking tray 3+1
<
160-170 35-45
Shortcrust tart with moist topping Universal pan 2
%
160-180 60-90
Yeast cake with dry topping Universal pan 3
%
170-180 25-35
Yeast cake with dry topping, 2 levels Universal pan + baking tray 3+1
<
150-170 20-30
* Preheat for 10 minutes