Bosch HB 63 Series Manuale di istruzioni - Pagina 19
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Cakes in tins
Tart
Quiche
Cake
Dish
Pizza
Flambéed tart (preheat)
Yeast plait
Brioche
Ensaimadas / eclairs
Puff pastry
Meringue (preheat for 10 minutes)
Butter cookies (preheat)
Macaroons
Börek
Suggestions and practical advice for baking
If you want to use your own recipe.
How to check whether your sponge cake is
ready.
The cake is too flat.
The cake has a peaked centre, but the edges
are lower.
If the cake is too brown on top.
The cake is too dry.
The bread or cake (cheesecake, for example)
looks fine on the outside but still has soft (soggy)
areas inside.
Pastries are not evenly browned.
Products have been baked on different levels.
Pastries on the upper tray are darker than those
on the lower tray.
Baking moist cakes produces condensation.
Cookware
Corrugated tart baking tin, Ø 31 cm.
2 corrugated tart baking tins Ø 31 cm. 3+1
Corrugated tart baking tin, Ø 31 cm.
Corrugated cake baking tin Ø 28 cm.
Accessories
Universal tray
Universal tray + oven tray
Universal tray
Universal tray
Oven tray with 12 brioche moulds Ø 8 cm 2
Universal tray
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Universal tray
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
You can use a similar product to the one listed in the cooking table as a guide.
10 minutes before the end of the cooking time indicated in the recipe, test the
thickest part of the cake with a thin wooden skewer. The cake is ready when the
skewer comes out clean, with no traces of cake mix.
Next time, try using less liquid or reduce the oven temperature by 10 degrees.
Ensure you mix the dough according to the times given in the recipe.
Do not grease the cake tin. Once the cake is ready, use a knife to carefully
remove it from the cake tin.
Position the cake lower in the oven, reduce the oven temperature and bake it for
longer.
Use a skewer to make small holes in the finished cake. Pour a few drops of fruit
juice or alcoholic drink over the cake. Next time, increase the oven temperature
by 10 degrees and reduce the cooking time.
Next time, use less liquid and leave the product for a little longer in the oven, at
a lower temperature. The bases of cakes with juicy toppings should be baked
first on their own. Then sprinkle chopped almonds or breadcrumbs on the base
before adding the topping. Follow the recipe and the cooking times.
Select a lower temperature; the pastries will be browned more uniformly. Bake
more delicate pastries with top and bottom heating
ing parchment paper may also affect air circulation. Always trim it to fit the bak-
ing tray.
Always use the 3D
Although several baking trays may be placed in the oven at the same time, this
does not mean that they will necessarily all be ready at the same time.
Condensation may form when baking. Some of this moisture may evaporate via
the door handle, and drops of condensation may form on the control panel or
on the front of nearby kitchen units. The oven is physically designed with this in
mind.
Level
Type of heating Temperature
1
%
<
1
%
1
%
Level
Type of
heating
2
%
3+1
<
2
%
2
%
%
2
%
3
<
3+1
<
5+3+1
<
3
<
3
%
3
<
3+1
<
5+3+1
<
2
%
3+1
<
5+3+1
<
2
%
Hot air function when baking products on different levels.
<
Cooking time,
in °C
minutes
240-260
30-40
190-200
45-55
220-230
40-50
190-200
40-50
Temperature
Cooking time,
in °C
minutes
200-220
25-35
180-190
35-40
270
15-20
170-190
25-35
200-220
20-25
200-220
30-45
190-200
25-35
190-200
30-40
170-180
35-45
80-90
180-210
150-160
20-30
140-150
20-30
140-150
25-35
140-150
25-35
110-130
30-40
110-120
35-45
110-120
35-45
190-200
40-55
%
on one level. Overhang-
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