Bosch HBG5785S0B/25 Manual de instrucciones - Página 42

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Tested for you in our cooking studio

Meal

Vegetables, e.g. carrots

Vegetables, e.g. cucumbers

Stone fruit, e.g. cherries, damsons 1-litre preserving jars

Pomes, e.g. apples, strawberries

Prove dough

Your yeast dough will prove considerably more quickly

using this heating function than at room temperature

and will not dry out. Do not start the appliance if the

cooking compartment is not completely cool.

Always allow yeast dough to prove twice.Use the

settings indicated in the settings tables for the first and

second proving stages (dough fermentation stage and

final fermentation stage).

Dough fermentation

Place the dough into a heat-resistant bowl and place

this onto the wire rack. Use the settings indicated in the

table.

Do not open the appliance door while the dough is

proving, otherwise moisture will escape. Do not cover

Dish

Yeast dough, light

Yeast dough, heavy and rich

Defrosting

For defrosting frozen fruit, vegetables and baked items.

Poultry, meat and fish should ideally be defrosted in the

refrigerator. Not suitable for cream cakes or cream

gateaux.

Use the following shelf positions when defrosting:

1 wire rack: Position 2

■

2 wire racks: Positions 3 + 1

■

The times indicated in the table are intended as a guide

only.They are dependent on the quality, freezing

temperature (-18 °C) and composition of the food. Time

ranges are indicated.Set the shortest time to begin with,

and then extend the time if necessary.

Dish

Bread, general

Cake, moist

Cake, dry

Keeping warm

You can keep cooked dishes warm using the top/

bottom heating type at 70 °C. This will avoid

condensation developing, and means you will not have

to wipe out the cooking compartment.

Accessory/cookware

Shelf posi-

tion

1-litre preserving jars

Accessories/cookware

Bowl

Baking tray

Bowl

Heat-resistant cookware

Accessories/cookware

Baking tray

Heating

Step

Tempera-

function

ture in °C

160-170

120

160-170

the dough.

Condensation builds up during the proving process,

which steams up the door panel. Wipe out the cooking

compartment after dough proving.Remove any

limescale with a little vinegar and wipe with clean water.

Final fermentation

Place your dough into the oven at the shelf position

indicated in the table.

If you want to preheat the oven, the final fermentation

stage takes place outside the appliance in a warm

place.

The temperature and proving time are dependent on

the type and quantity of the ingredients. For this reason,

the values indicated in the settings table are intended

as a guide only.

Shelf posi-

Type of

Step

tion

heating

Food that has been frozen in thinner pieces or in

Tip:

portions defrosts more quickly than food items frozen in

a block.

Remove frozen food from its packaging and place it

onto the wire rack in suitable cookware.

Redistribute the food or turn it once or twice as it

defrosts. Large pieces of food should be turned several

times.As the food defrosts, break up any clumps and

remove items which have already defrosted from the

cooking compartment.

To allow the temperature to equalise, leave the

defrosted food to rest for another 10 to 30 minutes in

the appliance after switching it off.

Shelf posi-

Heating

tion

function

Do not keep cooked dishes warm for longer than two

hours. Be aware that some dishes may continue

cooking whilst being kept warm. Cover the dishes if

necessary.

Cooking time in mins

Before it starts bubbling: 30-40

Once it starts bubbling: 30-40

Residual heat: 30

Before it starts bubbling: 30-40

Residual heat: 30

Before it starts bubbling: 30-40

Residual heat: 35

Before it starts bubbling: 30-40

Residual heat: 25

Tempera-

Cooking time

ture in °C

in mins

35-40

25-30

35-40

10-20

35-40

60-75

35-40

45-60

Tempera-

Cooking time

ture in °C

in mins

40-70

70-90

60-75