Bosch MBS533BS0B/25 Instruction Manual - Page 35
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the jars to continue to bubble in the closed cooking
compartment as indicated in the table. After this time
has elapsed, switch off the appliance and make use of
the residual heat for several minutes as indicated in the
table.
After preserving, remove the jars from the cooking
compartment and place them onto a clean cloth. Do not
place these hot jars onto a cold or damp surface, as
they may crack. Cover the preserving jars to protect
them from draughts. Only remove the clamps once the
jars are cold.
Meal
Vegetables, e.g. carrots
Vegetables, e.g. cucumbers
Stone fruit, e.g. cherries, damsons 1-litre preserving jars
Pomes, e.g. apples, strawberries
Prove dough
Your yeast dough will prove considerably more quickly
using this heating function than at room temperature
and will not dry out. Do not start the appliance if the
cooking compartment is not completely cool.
Always allow yeast dough to prove twice.Use the
settings indicated in the settings tables for the first and
second proving stages (dough fermentation stage and
final fermentation stage).
Dough fermentation
Place the dough into a heat-resistant bowl and place
this onto the wire rack. Use the settings indicated in the
table.
Do not open the appliance door while the dough is
proving, otherwise moisture will escape. Do not cover
the dough.
Dish
Yeast dough, light
Yeast dough, heavy and rich
* Heat up to a temperature of up to 50 °C with %
Accessory/cookware
1-litre preserving jars
1-litre preserving jars
1-litre preserving jars
Accessories/cookware
Bowl
Baking tray
Bowl
Heat-resistant cookware
Tested for you in our cooking studio
The indicated times in the settings table are average
values for preserving fruit and vegetables. They may be
influenced by room temperature, the number of jars,
quantity, heat and quality of the jar contents. The
specifications are based on 1-litre round jars. Before
you switch off the appliance or change the cooking
mode, check whether the contents of the jars are
bubbling as they should. The bubbling process starts
after approx. 30-60 minutes.
Shelf posi-
Heating
Step
tion
function
1
1.
:
2.
3.
1
1.
:
2.
1
1.
:
2.
1
1.
:
2.
Condensation builds up during the proving process,
which steams up the door panel. Wipe out the cooking
compartment after dough proving.Remove any
limescale with a little vinegar and wipe with clean water.
Final fermentation
Place your dough into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
stage takes place outside the appliance in a warm
place.
The temperature and proving time are dependent on
the type and quantity of the ingredients. For this reason,
the values indicated in the settings table are intended
as a guide only.
Shelf posi-
tion
2
2
2
2
Tempera-
Cooking time in mins
ture in °C
160-170
Before it starts bubbling: 30-
40
120
Once it starts bubbling: 30-
40
-
Residual heat: 30
160-170
Before it starts bubbling: 30-
40
-
Residual heat: 30
160-170
Before it starts bubbling: 30-
40
-
Residual heat: 35
160-170
Before it starts bubbling: 30-
40
-
Residual heat: 25
Type of
Step
Tempera-
heating
ture in °C
1.
-*
4
2.
-*
4
1.
-*
4
2.
-*
4
en
Cooking
time in
mins
25-30
10-20
60-75
45-60
35