Bosch HBC36D754B Manuel d'instruction - Page 14

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1. Reheating Food

Veal

Programme

Joint, fresh/Lean joint*

Joint, fresh/Marbled joint*

Breast, stuffed*

* You can delay the end time for this programme

Pork

Before cooking, score the rind from the middle outwards.

Programme

Boned neck joint, fresh*

Joint with crust, fresh*

Boiled sausages*

* You can delay the end time for this programme

Lamb

Programme

Leg, fresh/Boned, well done

Leg, fresh/

Boned, medium, slow cook*

* Ensure that the meat is well sealed beforehand

Meat loaf

Programme

Made from fresh minced meat

Fish

When preparing fish, grease the perforated cooking container.

Programme

Steam whole, fresh fish

Steam fish fillet/Fish fillet, fresh

Steam fish fillet/Fish, frozen

Blue mussels

Breaded squid rings, frozen

Fish fingers

Pastries, dessert

Baking plaited loaf

Leave the yeast dough to prove in the combination steam oven

for half an hour at 40 °C.

Making fruit compote

The programme is only suitable for fruits with stones and pips.

Weigh the fruit and add approximately

and add sugar and spices according to taste.

Making rice pudding

Weigh the rice and add 2.5 times the amount of milk. Ensure

Note

1 - 2 kg

Note

1 - 2 kg

0.8 - 2 kg

Note

1 - 2 kg

Notes

total weight 0.5 - 2 kg

Note

0.3 - 2 kg

max. 2.5 cm thick

0.5 - 1.25 kg

0.5 - 1 kg

the amount in water,

Accessories

Wire rack + baking tray

For a joint with a crust, it is best to use a piece of shoulder.

Accessories

Wire rack + baking tray

Perforated cooking container

Baking tray

Accessories

Wire rack + baking tray

Baking tray

Accessories

baking tray

Do not place whole fish, fish fillets or fish fingers on top of each

other. Enter the weight of the heaviest fish and choose pieces

as similar in size as possible.

Accessories

Perforated cooking container

Baking tray

Perforated cooking container

Baking tray

Perforated cooking container

Baking tray

Perforated cooking container

Baking tray

Baking tray + greaseproof

paper

Baking tray + greaseproof

paper

the level of rice and milk in the accessory is no higher than

2.5 cm. Stir after cooking. The remaining milk is quickly

absorbed.

Making yoghurt

Heat the milk to 90 °C on the hob. Then leave to cool to 40 °C.

If you are using UHT milk, you do not need to heat it.

Stir in one to two teaspoons of natural yoghurt per 100 ml milk,

or the corresponding amount of yoghurt culture into the milk.

Pour the mixture into clean jars and seal them.

Level