Bosch CBG675B 1B Series Manuel d'instruction - Page 42
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Tested for you in our cooking studio
en
Type of heating used:
< 4D hot air
■
Preserving
Vegetables, e.g. carrots
Vegetables, e.g. cucumbers
Stone fruit, e.g. cherries, damsons 1-litre preserving jars
Pomes, e.g. apples, strawberries
Proving dough
You can prove yeast dough in your appliance more
quickly than at room temperature. Use the top/bottom
heating type. Only start operation when the cooking
compartment has fully cooled down.
Always allow yeast dough to prove twice. Observe the
specifications in the settings tables for the 1st and 2nd
proving processes (dough fermentation and final
fermentation).
Dough fermentation
Use the settings indicated in the table and heat up the
appliance. Position the dough bowl on the wire rack.
Do not open the appliance door during the proving
process, as moisture will escape. Cover the dough.
Dish
Yeast dough, light
Yeast dough, heavy and rich
Defrosting
The defrost heating type is suitable for defrosting frozen
fruit, vegetables and baked items. Poultry, meat and fish
should ideally be defrosted in the refrigerator.
Use the following shelf position for defrosting:
Baking tray: Level 1
■
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18 °C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then extend the time if
necessary.
42
Cookware
1-litre preserving jars
1-litre preserving jars
1-litre preserving jars
Accessories/cookware
Bowl
Baking tray
Bowl
Baking tray
Shelf
Type of
Tempera-
position
heating
ture in °C
1
160-170
<
120
-
1
160-170
<
-
1
160-170
<
-
1
160-170
<
-
Final fermentation
Place your baked item into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
takes place outside the appliance in a warm place.
Recommended setting values
The temperature and proving time are dependent on
the type and quantity of the ingredients. The values in
the table are therefore only meant to be average values.
Type of heating used:
% Top/bottom heating
■
Shelf
Type of
position
heating
1
%
1
%
1
%
1
%
Items which were frozen flat or portioned defrost
Tip:
faster than those frozen in a block.
Remove frozen food from the packaging and place it in
suitable cookware onto the wire rack.
Stir the food or turn it once or twice in between. Large
pieces of food should be turned several times.
Occasionally split the food or remove items which have
already defrosted from the cooking compartment.
Leave the defrosted food to rest for another 10 to 30
minutes in the appliance whilst it is switched off, so that
the temperature balances out.
Cooking time in mins.
Before it starts bubbling: 30-40
When it starts to bubble: 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
Step
Tempera-
ture in °C
Dough fer-
35-40
mentation
Final fermen-
35-40
tation
Dough fer-
35-40
mentation
Final fermen-
35-40
tation
Cooking
time in
mins.
25-30
10-20
20-40
15-25