Bosch CMG633B.1B Instruction Manual - Page 41

Browse online or download pdf Instruction Manual for Oven Bosch CMG633B.1B. Bosch CMG633B.1B 48 pages. Compact oven with microwave function

Print Page

Baking times can not be reduced by using higher

Note:

temperatures. Cakes or baked items would only be

cooked on the outside, but would not be cooked

completely in the middle.

Dish

Baking

Victoria sponge cake

Light fruit cake

Rich Fruit Cake

Fruit crumble

Sponge cake (fatless), 3 eggs

Swiss Roll

Tart

Quiche

(White) Bread

Scones

Biscuits

Jam tarts

Soufflé

Pie

Jacket potatoes

Meat

Beef, slow roast joint

Casserole

Diced meat (beef, pork, lamb)

Braising steak

Drying

With 4D hot air, you can dry foods with outstanding

results. With this type of preserving, flavourings are

concentrated by the dehydration.

Only use unblemished fruit, vegetables and herbs and

wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and dry it.

If necessary, cut it into equal chunks or thin slices.

Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them. Allow the

blanched vegetables to drain off and distribute them

evenly on the wire rack.

Dry herbs on the stem. Position the herbs evenly and

slightly heaped on the wire rack.

Use the following shelf positions for drying:

1 wire rack: Level 2

2 wire racks: Level 3+1

Turn very juicy fruit and vegetables several times. After

drying, remove the dried products from the paper

immediately.

Type of heating used:

Accessories/cookware

2x Ø20 cm tins

high Ø20 cm tin

high Ø23 cm tin

flat glass dish

springform cake tin, Ø26 cm

swiss roll tin

plate Ø20 cm or pie tin

quiche tin (dark coated)

loaf tin (1x 900 g or 2x 450 g)

baking tray

12-cup-tin

1,2 L-soufflé dish

rectangular pie tin

baking tray

wire rack

cookware, covered

Recommended setting values

In the table, you can find settings for drying various

foodstuffs. The temperature and cooking time are

dependent on the type, moisture, ripeness and

thickness of the food to be dried. The longer you leave

the food to be dried, the better it will be preserved. The

thinner the slices are, the quicker the drying process

will be and the more aromatic the dried food will

remain. Setting ranges are indicated for this reason.

If you wish to dry additional foodstuffs, you should use

similar foodstuffs in the table as a reference.

Tested for you in our cooking studio

Hotair Eco

Shelf po-

Type of

sition

heating

Tempera-

Cooking

ture in °C

time in mins.

170-180

30-40

150-170

70-90

140-160

120-180

160-180

40-60

160-170

25-35

180-200

10-20

170-190

55-70

190-210

35-45

190-200

45-55

190-210

15-20

140-160

15-30

170-190

15-30

160-170

40-50

190-210

40-55

150-170

60-90

130-140

40+40

140

40+80

140

45+80