Bosch HB 74S Series Instruction Manual - Page 19

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Small pastries
Meringues
Tartlets
Ensaimada
Puff pastry
Yeast dough pastry
Bread and rolls
Preheat the oven for bread making unless otherwise instructed.
Do not spill water directly into the oven when it is hot.
Bread and rolls
Yeast bread made using 1.2 kg of flour
Fermented dough bread made using 1.2 kg of flour Universal tray
Bread pudding
Bread rolls (no preheating)
Sweet yeast dough bread rolls

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 (fruit cake, for example)
looks fine on the outside but still has soft
(soggy) areas inside.
Pastries are not evenly browned.
The fruit pie is not brown enough at the bot-
tom.
The fruit juices are spilling out.
Small pastries made with yeast may stick
together during baking.
Products have been baked on different lev-
els. Pastries on the upper tray are darker
than those on the lower tray.
Baking moist cakes produces condensation. Condensation may form when baking. Some of this moisture may evaporate via the
Accessories
Universal tray
Wire shelf and tartlet tin
2 wire shelves and tartlet tin
Universal tray
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Universal tray + oven tray
Accessories
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray + oven 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 thick-
est 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 add-
ing 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
proof paper may also affect air circulation. Always trim it to fit the baking tray.
Next time put the pie in at a lower level.
Next time use the universal tray if available.
Leave a space of about 2 cm between them. Then they will have enough space to
rise and brown on all sides.
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.
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
Heating type Temperature in °C Time in minutes
3
<
3
%
3+1
<
2
%
3
<
3+1
<
5+3+1
<
2
%
3+1
<
Level
Heating Temperature
2
%
2
%
2
%
3
%
3
%
3+1
<
Hot air function when baking products on different levels.
<
80-100
100-150
180-200
20-25
160-180
25-30
210-230
30-40
190-200
25-35
190-200
30-40
170-180
35-45
190-210
20-30
160-180
25-35
Time
in °C
in minutes
270
8
200
35-45
270
8
200
40-50
270
15-20
200
20-30
180-200
15-20
150-170
20-30
on one level. Overhanging grease-
%
19