Bosch CSG656R 2 Series Manual del usuario e instrucciones de instalación - Página 40
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en How it works
Recommended settings for slow cooking
Food
Duck breast, medium
rare, 300 g each
Fillet of pork, whole
Fillet of beef, 1 kg
Veal medallions, 4 cm
thick
Saddle of lamb, bone-
less, 200 g each
1
Preheat the appliance.
Sterilisation and hygiene
You can sterilise heat-resistant cookware or baby
bottles that are in perfect condition. The process is
equivalent to normal sterilisation by boiling.
Sterilising bottles
Clean the bottles with a bottle brush immediately
1.
after use.
Recommended settings for hygiene
Food
Prepare jam jars or pre-
serving jars
Additional jam jar pro-
cessing step
Sterilise clean cookware
Proving dough
Always allow dough to prove in two steps: Once in their
entirety (1. - dough fermentation) and a second time
when shaped (2. – final fermentation).
Requirement: The cooking compartment is cold.
Dough fermentation:
1.
Slide the wire rack into the cooking compart-
‒
ment.
Place the dough in a bowl onto the wire rack.
‒
Recommended settings for proving dough
Food
Rich dough, e.g. panettone
White bread
40
Accessory/cook-
Shelf pos-
ware
ition
Uncovered cook-
1
ware
Uncovered cook-
1
ware
Uncovered cook-
1
ware
Uncovered cook-
1
ware
Uncovered cook-
1
ware
Accessories/cook-
Shelf pos-
ware
ition
Steam containers,
1
XL size
Steam containers,
1
XL size
Steam containers,
1
XL size
Accessory/cookware Shelf posi-
Bowl on wire rack
Tin/dish on the wire
rack
Bowl on wire rack
Universal pan
Searing
Heating function
time in
→ Page 8
mins
6 - 8
4 - 6
4 - 6
4
4
Wash the bottles in the dishwasher.
2.
3.
Place the bottles into the steaming tray (size XL) in
such a way that they do not touch one another.
Start the "Sterilise" program.
4.
Wipe down the appliance interior after sterilising.
5.
Dry the bottles with a clean cloth.
6.
Heating
Temperature in
function
°C
→ Page 8
100
100
100
Use the recommended settings when configuring
‒
the appliance settings.
Do not open the appliance door while the dough
‒
is proving, otherwise moisture will escape.
Final fermentation:
2.
Continue processing the dough and turn it into
‒
the final shape for baking.
Place the dough in the specified shelf position.
‒
Wipe the cooking compartment dry before baking.
3.
Heating
tion
function
→ Page 8
1. 1
1.
2. 1
2.
1. 1
1.
2. 1
2.
Temperature
in °C
1
95
1
85
1
85
1
80
1
85
Steam intens-
ity
-
-
-
Temperature in °C Cooking time
in mins
1. 40–45
1. 40–90
2. 40–45
2. 30–60
1. 35–40
1. 30–40
2. 35–40
2. 15–25
Cooking
time in
mins
45 - 60
45 - 70
90 - 120
40 - 60
30 - 45
Cooking
time in
mins
10 - 15
15 - 20
15 - 20