Bosch FAP-OC 500Series Instrukcja obsługi i konserwacji - Strona 15

Przeglądaj online lub pobierz pdf Instrukcja obsługi i konserwacji dla Piekarnik Bosch FAP-OC 500Series. Bosch FAP-OC 500Series 21 stron. Built-in wall ovens
Również dla Bosch FAP-OC 500Series: Instrukcja instalacji (21 strony), Instrukcja obsługi (40 strony), Instrukcja instalacji (6 strony), Informacje o produkcie (40 strony), Instrukcja instalacji (28 strony), Podręcznik użytkownika (48 strony), Podręcznik użytkownika (48 strony), Instrukcja instalacji (28 strony), Instrukcja obsługi i konserwacji (44 strony), Instrukcja instalacji (32 strony), Instrukcja obsługi i konserwacji / instrukcja instalacji (40 strony), Skrócona instrukcja obsługi (4 strony), Instrukcja obsługi i konserwacji (27 strony), Instrukcja instalacji (24 strony), Instrukcja instalacji (32 strony), Instrukcja obsługi i konserwacji (24 strony), Instrukcja instalacji (28 strony), Instrukcja serwisowa (41 strony), Instrukcja instalacji (32 strony), Instrukcja serwisowa (36 strony), Instrukcja instalacji (32 strony), Skrócona instrukcja obsługi i bezpieczeństwa (13 strony)

Drukuj stronę
Bosch FAP-OC 500Series Instrukcja obsługi i konserwacji
•
If using a pizza pan, choose a dark, perforated pan for
a more crisp crust and a non-perforated pan for a softer
crust.
•
Preheat baking stones following manufacturer's
recommendations while the oven is preheating.
•
Bake homemade pizza on rack position 2 in the center
of the rack.
•
Follow manufacturer's directions for frozen pizza.
•
The convection fan cycles on and off when using pizza
mode.
Roast
Roast uses both the upper and lower
elements to maintain the oven
temperature. Roasting uses more
%
intense heat from the upper element
than the lower element. This results in
more browning of the exterior while
the inside remains especially moist.
Roast is best suited for large cuts of meat and poultry.
Tips:
•
Preheating the oven is not necessary.
•
Use a high-sided pan, or cover dish with a lid or foil for
less tender cuts of meat.
•
Use a meat thermometer to determine the internal
temperature of the meat.
•
If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the meat
to prevent over-browning.
•
Let meat stand covered with foil 10–15 minutes after
removing it from the oven.
•
Roasting bags and using a lid are suitable for use in
this mode.
•
When roasting whole chicken or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
•
Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
Convection Roast
Convection Roast uses heat from
the top and bottom elements as well
2
as heat circulated by the convection
fan.
The Convection Roast mode is well suited for preparing
tender cuts of meat and poultry. It is also suitable for
roasting vegetables.
The benefits of Convection Roast include:
•
As much as 25% faster cooking than non-convection
modes.
•
Rich, golden browning.
Tips:
•
Preheating the oven is not necessary.
•
Use the same temperature as indicated in the recipe.
•
Check doneness early, since roasting time may
decrease. Refer to the Meat/Poultry cooking chart for
examples.
•
Do not cover meat or use cooking bags.
•
Use a broil pan with a rack and grid or a shallow,
uncovered pan for roasting.
•
Use a meat thermometer to determine the internal
temperature of the meat.
•
If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the meat
to prevent over-browning.
•
Let meat stand covered with foil for 10 to 15 minutes
after removing it from the oven.
•
Refer to the Meat/Poultry Cooking Chart for
recommended rack positions.
Broil
(
Broil uses intense heat radiated from
the upper element.
The Broil mode is best suited for cooking thin, tender cuts
of meat (1" or less), poultry and fish. It can also be used to
brown breads and casseroles. Always broil with the door
closed. The benefits of broiling include:
•
Fast and efficient cooking.
•
Cooking without the addition of fats or liquids.
(some models)
English 16