Bosch Series 4 Manuel d'instruction - Page 19

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Bosch Series 4 Manuel d'instruction
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
1.
40 °C.
Stir in 150 g of yoghurt (chilled).
2.
Pour into cups or small screw-top jars and cover with cling
3.
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.
1.
Wipe the rims of the jars, as they must be clean.
2.
Place a damp rubber seal and a lid on each jar.
3.
Fruit in one-litre jars
Apples, redcurrants, strawberries
Cherries, apricots, peaches, gooseberries
Apple purée, pears, plums
Accessories
Universal pan
Universal pan
Universal pan
Universal pan
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
3
%
3
%
3
%
2
%
3
%
3
%
Preheat the cooking compartment as indicated.
4.
Place the cups or jars on the cooking compartment floor and
5.
incubate as indicated.
Proving dough
Prepare the dough as usual, place it in a heat-resistant
1.
ceramic dish and cover.
Preheat the cooking compartment as indicated.
2.
Switch off the oven, place the dough in the cooking
3.
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.
4.
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
1.
that they do not touch each other.
Pour ½ litre of hot water (approx. 80 °C) into the universal
2.
pan.
Close the oven door.
3.
Set
$
Bottom heating.
4.
Set the temperature to between 170 and 180 °C.
5.
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
Switch off
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
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