Bosch HBC36D7.4 Manuale di istruzioni - Pagina 7

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Display

The display is divided into different areas:

1st row = type of heating display

2nd row = temperature display

3rd row = clock display

You can change from one line to the next using the

navigation buttons. Brackets are displayed around the line you

are currently in. You can use the rotary selector to change the

value in the brackets.

Temperature indicator

The temperature indicator bars show the heating phases or

residual heat in the cooking compartment.

Type of heating

Hot air

Steam

Combination

Reheat

Prove

Defrosting

Slow cook

Plate warming

Keep warm

Automatic calibration

The boiling temperature of water depends on the air pressure.

During calibration, the appliance is adapted to the pressure

conditions in the location where it is installed. This happens

automatically when you first use the appliance (see section:

First use). More steam develops than usual.

It is important that the appliance steams without interruption for

20 minutes at 100 °C. Do not open the appliance door during

this time.

If the appliance was not able to calibrate itself automatically (for

example, because the appliance door was opened), the

calibration process is carried out again during the next cooking

operation.

After moving house

So that the appliance automatically adjusts itself to its new

location, you must reset the appliance to the factory settings

(see section: Basic settings) and repeat the initial start-up

process (see section: First use).

After a power cut

The appliance saves the calibration settings even in the event

of a power cut or disconnection from the mains. Recalibration

is not necessary.

Used for

30 - 230 °C

for moist cakes, sponge, pot roasts.

A fan in the back wall of the oven distributes the heat evenly inside the cooking compart-

ment.

35 - 100 °C

For vegetables, fish, side dishes, for juicing fruit and for blanching.

120 - 230 °C for meat, bakes and baked goods.

Hot air and steam are combined.

100 - 180 °C for plated meals and baked items.

Cooked food is gently reheated. The steam ensures that the food does not dry out.

35 - 50 °C

for yeast dough and sourdough.

Dough will prove considerably more quickly than at room temperature. Hot air and steam

are combined so that the surface of the dough does not dry out

35 - 60 °C

for vegetables, meat, fish and fruit.

Hot air and steam are combined. The moisture gently transfers the heat to the food. The

food does not dry out or lose shape.

60 - 120 °C

for sirloin, leg of lamb.

Tender pieces of meat stay particularly juicy.

30 - 70 °C

for porcelain tableware.

Food does not cool down so quickly on preheated plates and dishes. Drinks also remain

warm for longer.

60 - 100 °C

for keeping food warm for up to two hours

Heating indicator

The heating indicator displays the rising temperature in the

cooking compartment. If all the bars are shown, the optimum

time for placing the dish in the oven has been reached.

The bars do not appear when settings are made for cleaning.

You can use the

temperature while the oven is heating up. Due to thermal

inertia, the temperature displayed may be slightly different to

the actual temperature inside the oven.

Residual heat

The temperature indicator shows the residual heat in the

cooking compartment when the appliance is switched off. If all

the bars are filled, the temperature in the cooking compartment

is approximately 300 °C. Once the temperature has dropped to

and

approximately 60 °C, the display goes out.

Types of heating

You can use the

applications.

button to check the current heating

button to set your appliance for various