Bosch 2 Manuel d'instruction - Page 22

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Également pour Bosch 2 : Manuel d'installation rapide (16 pages), Manuel d'installation et d'utilisation (18 pages), Manuel d'instructions original (13 pages), Manuel d'instructions original (22 pages), Manuel de l'utilisateur (28 pages), Manuel de l'utilisateur et instructions d'installation (16 pages), Manuel d'instruction (42 pages), Manuel d'utilisation (8 pages), Manuel d'instruction (8 pages), Manuel d'instruction (12 pages), Manuel de démarrage rapide (2 pages), Manuel de démarrage rapide (9 pages), Manuel d'instruction et instructions d'installation (36 pages), Manuel de l'utilisateur et instructions d'installation (48 pages), Manuel d'utilisation (26 pages), Manuel de référence rapide (2 pages), Manuel de l'utilisateur et instructions d'installation (24 pages), Manuel d'instruction (42 pages), Informations pour l'utilisation (28 pages), Manuel de l'utilisateur (40 pages), Manuel de l'utilisateur et instructions d'installation (35 pages), Manuel de l'utilisateur (24 pages)

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Bosch 2 Manuel d'instruction
en
Tested for you in our cooking studio
Accessories
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
~ "Accessories" on page 11
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.

Cakes and pastries

Your appliance offers you a range of heating types for
the preparation of cakes and small baked items. You
can find the ideal settings for many dishes in the
settings tables.
Also refer to the notes in the section on allowing dough
to rise.
Baking tins
For optimal cooking results, we recommend using dark-
coloured metal baking tins.
Food
Victoria sandwich
Light fruit cake
Rich fruit cake
Fruit crumble
Sponge cake (fatless)
Swiss roll
Tart
Quiche
(White) Bread
Scones
Biscuits
Small cakes
Jam tarts
Meringues
Pavlova
Soufflé
Pie
Yorkshire pudding
Jacket potatoes
Pizza (homemade)
*
Preheat.
**
Preheat at higher temperature, then reduce and insert food.
22
Dish
Wire rack + 2 x Ø 20 cm tins
Wire rack + high Ø 20 cm tin
Wire rack + Ø 23 cm high round tin or
20 cm square tin
Wire rack + flat glass dish
Wire rack + baking tin (dark coated)
Universal pan + swiss roll tin
Universal pan + Ø 20 cm plate or pie tin
Wire rack + quiche tin (dark coated)
Wire rack + loaf tin (1 x 900 g or 2 x
450 g)
Universal pan
Universal pan
Wire rack + 12-cup tin
Wire rack + 12-cup tin
Universal pan
Universal pan
Wire rack + 1,2 l soufflé dish
Wire rack + pie dish
Universal pan + 12-cup tin
Universal pan
Universal pan
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
If you are using silicone moulds, follow the
manufacturer's instructions and recipes. Silicone
moulds are often smaller than normal baking tins.
Quantity and recipe specifications may vary.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Bread and rolls
Caution!
Never pour water into the hot cooking compartment or
place cookware containing water onto the bottom of the
cooking compartment. The change in temperature can
cause damage to the enamel.
Some food turns out better if it is baked in several
stages. These dishes are indicated in the table.
The setting values for bread dough apply to both dough
placed on a baking tray and dough placed in a loaf tin.
Baking on one level
Shelf
Type of
position
heating
3
6
2
6
2
<
*
3
<
*
2
<
*
3
<
*
3
<
*
3
<
*
3
6
3
<
*
3
<
*
3
<
*
2
<
*
3
<
*
3
<
**
2
<
*
3
<
*
3
<
*
3
<
*
3
<
*
Temperature
Time
in °C
in minutes
160-180
20-30
150-160
80-90
130-140
180-190
160-170
40-45
160-170
30-40
170-180
10-12
180-190
50-60
180-190
40-45
190-200
35-45
180-190
15-20
160-170
15-20
150-160
15-20
180-190
15-20
80-90
100-150
150** + 100
100-150
160-170
45-50
180-190
45-50
190-200
15-20
160-170
60-70
210-220
20-25