Bosch HBA11B150Z/70 사용 설명서 - 페이지 16

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Special dishes

At low temperatures, a good creamy yoghurt and a spongy
yeast dough can be obtained.
First remove accessories and wire shelves or left and right-
hand side rails from inside the oven.
Making yoghurt
Boil 1 litre of milk (3.5 % fat) and allow it to cool to about
1.
40 °C.
Mix 150 g of yoghurt (at fridge temperature).
2.
Food
Cookware
Yoghurt
Place the bowls or
jars
Allow the yeast
Place a heat-resist-
dough to rise
ant baking dish

Jam making

For cooking, the jars and the elastic bands must be clean and
in perfect condition. Whenever possible, use jars of equal sizes.
The values in the tables are given for round 1-Litre jars.
Caution!
Do not use larger or taller jars. Their lids could explode.
Only use fruit and vegetables that are in good condition. Clean
them well.
The times given in tables are only given as an indication. These
can vary according to the outside temperature, number of jars,
quantity and temperature of the jar content. Before turning off
the appliance, ensure the jars have begun to bubble.
Preparation
Tip the fruit or vegetable into the jars but do not fill them to
1.
the brim.
Clean the edges of the jars; these must be clean.
2.
Place a cover and wet elastic band on each jar.
3.
Fruit in 1 L jars
Apples, gooseberries, strawberries
Cherries, apricots, peaches, gooseberries
Apple, pear or cherry puree
Cooking vegetables
When small bubbles begin to form in the jars, adjust the
temperature to approximately 120 - 140 °C. About 35 -
70 minutes, depending on the type of vegetables. After this
time, turn off the oven to use the residual heat.
Cold cooking vegetables in 1 L jars
Peppers
Beetroot
Brussels sprouts
Beans, kohlrabi, red cabbage
Peas
Remove the jars from the oven
Remove the jars from inside the oven when cooking is finished.
Caution!
Do not place hot jars on a cold or wet surface. They could
explode.
16
3.
4.
5.
Leaving yeast dough to rise
1.
2.
3.
Level
Type of heating
at the bottom of the
(
oven
at the bottom of the
%
oven
4.
Do not place more than six jars in the oven at the same time.
Setting
1.
2.
3.
4.
5.
Jam making
After approximately 40 - 50 minutes, bubbles begin to form
rapidly. Switch the oven off
Take the jars out of the oven after approximately 25 -
35 minutes (the residual heat is used in this time). If these are
allowed to cool in the oven for more time, this could promote
the formation of germs making the jam acidic.
from when bubbles start to appear
To switch off
To switch off
To switch off
When bubbles start to appear 120­140 ºC
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Pour the mixture into jars or bowls and cover them with
transparent film.
Preheat the oven as instructed.
Now, place the bowls or jars on the bottom of the oven and
prepare as follows.
Prepare the yeast dough as usual. Pour the dough into a
heat-resistant ceramic baking dish and cover it.
Preheat the oven as instructed.
Turn off the appliance and allow the dough to rise inside the
oven.
Temperature
Preheat to 100 °C
Switch on the oven light only
Preheat to 50 °C
Turn off the appliance and
place the dough inside the
oven
Close the jars with clamps.
Place the enamel tray at level 2. Place the jars on the tray so
that they do not touch each other.
Pour half a litre of hot water (approx. 80 ºC) on the flat oven
tray.
Close the oven door.
Position the control knob to bottom heat position
Set the temperature between 170 and 180 ºC.
Time
15 min.
8 h
5-10 min.
20-30 min.
.
$
Residual heat
approx. 25 minutes
approx. 30 minutes
approx. 35 minutes
Residual heat
approx. 35 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes