Bosch Series 4 Manual de instrucciones - Página 19

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Dish

Baked items, frozen

Bread rolls, baguette

Pretzels (dough)

Baked items, prebaked

Part-cooked rolls, part-cooked baguette Universal pan

Processed portions, frozen

Fish fingers

Chicken goujons, chicken nuggets

Strudel, frozen

Strudel

Special dishes

At low temperatures, you can make creamy yoghurt or light

yeast dough.

First, remove accessories, hook-in racks or telescopic shelves

from the cooking compartment.

Preparing yoghurt

Bring 1 litre of milk (3.5 % fat) to the boil and cool down to

40 °C.

Stir in 150 g of yoghurt (chilled).

Pour into cups or small screw-top jars and cover with cling

film.

Dish

Yoghurt

Proving dough

Preserving

For preserving, the jars and rubber seals must be clean and

intact. If possible, use jars of the same size. The information in

the table is for round, one-litre jars.

Caution!

Do not use jars that are larger or taller than this. The lids could

crack.

Only use fruit and vegetables in good condition. Wash them

thoroughly.

The times given in the tables are a guide only. The time will

depend on the room temperature, number of jars, and the

quantity and temperature of the contents. Before you switch off

the appliance or change the cooking mode, check whether the

contents of the jars are bubbling as they should.

Preparation

Fill the jars, but not to the top.

Wipe the rims of the jars, as they must be clean.

Place a damp rubber seal and a lid on each jar.

Fruit in one-litre jars

Apples, redcurrants, strawberries

Cherries, apricots, peaches, gooseberries

Apple purée, pears, plums

Accessories

Universal pan

Ovenware

Cups or screw-top

on the cooking

jars

compartment floor

Heat-resistant dish on the cooking

compartment floor

Level

Type of

heating

Preheat the cooking compartment as indicated.

Place the cups or jars on the cooking compartment floor and

incubate as indicated.

Proving dough

Prepare the dough as usual, place it in a heat-resistant

ceramic dish and cover.

Preheat the cooking compartment as indicated.

Switch off the oven, place the dough in the cooking

compartment and leave it to prove.

Type of

Temperature

heating

100 °C preheat

(

Only switch on the oven light

50 °C preheat

Switch off the appliance and

place the yeast dough in the

cooking compartment

Seal the jars with the clips.

Place no more than six jars in the cooking compartment.

Making settings

Insert the universal pan at level 2. Arrange the jars on it so

that they do not touch each other.

Pour ½ litre of hot water (approx. 80 °C) into the universal

pan.

Close the oven door.

Set

Bottom heating.

Set the temperature to between 170 and 180 °C.

Preserving

Fruit

After approx. 40 to 50 minutes, small bubbles begin to form at

short intervals. Switch off the oven.

After 25 to 35 minutes of residual heat, remove the preserving

jars from the cooking compartment. If they are allowed to cool

for longer in the cooking compartment, germs could multiply,

promoting acidification of the preserved fruit.

When it starts to bubble

Switch off

Temperature

Cooking time

in °C

in minutes

170-190

10-20

210-230

15-25

190-210

10-20

220-240

10-20

200-220

15-25

200-220

35-40

Cooking time

15 mins

8 hrs

5-10 mins

20-30 mins

Residual heat

approx. 25 minutes

approx. 30 minutes

approx. 35 minutes