Bosch HB.21B Instrukcja obsługi - Strona 13

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1. Control Panel

Pastries

Macaroons

Extra baking trays may be obtained as optional accessories from specialist retail outlets.

Practical cooking tips and suggestions

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

have shrunken.

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.

Biscuits are not evenly browned.

Fruit cake is uncooked at the bottom.

Juice from the fruit oozes out.

Small pastries made with yeast may stick

together during baking.

Products have been baked on different levels.

Biscuits on the upper tray are darker than those

on the lower tray.

Baking moist cakes produces condensation.

Meat, poultry, fish

Cookware

Any heatproof cookware can be used. For large roasts, the

enamel tray can also be used.

It is best to use glass containers. Check that the lid of the

cookware will fit and close properly.

If using enamel containers, add more liquid.

When using stainless steel pans, the meat does not brown well

and may even be left rare. If so, lengthen the cooking time.

Data shown in tables:

Uncovered cookware = open

Covered cookware = closed

Always place cookware in the centre of the wire shelf.

Hot glass cookware should be placed on a dry dishcloth. The

glass could shatter if rested on a wet or cold surface.

Enamel baking tray

Aluminium tray + flat oven tray

Aluminium tray + universal deep tray

You can use a similar one to that listed in the cooking table.

Ten minutes before the end of the cooking time indicated in the recipe, test the

thickest 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 left on the skewer.

Next time, try using less liquid or reduce the oven temperature by 10 degrees.

Ensure you mix the batter according to the times given in the recipe.

Do not grease the tin. Once the cake is ready, use a knife to carefully remove it

from the 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 alcohol 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 adding the topping. Follow the recipe and observe the cooking times.

Select a lower temperature; the biscuits will be browned more uniformly. Bake

more delicate pastries with top and bottom heating

ing greaseproof paper may also affect air circulation. Always trim it to fit the bak-

ing tray.

Next time, put the cake on 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 hot air

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.

Condensation may form when baking. Some of this moisture may evaporate via

the 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

Type of

heating

1+3

function when baking products on different levels.

Roasting

Add in a little liquid if the meat is lean. Cover the base of the

ovenware with approx. ½ cm of liquid.

Add liquid generously for pot roasts. Cover the base of the

ovenware with approx. 1 - 2 cm of liquid.

The amount of liquid depends on the type of meat and the

material the ovenware is made of. If preparing meat in an

enamelled roasting dish, it will need a little more liquid than if

cooked in glass ovenware.

Roasting dishes made from stainless steel are not ideal. The

meat cooks more slowly and browns less fully. Use a higher

temperature and/or a longer cooking time.

Grilling

Always use the grill with the oven closed.

For grilling, preheat the oven for about 3 minutes before the

food is placed inside the oven.

Place the pieces directly on the wire shelf. If only one piece is

prepared, it is best if placed in the centre of the wire shelf.

Place the enamel tray at level 1. The tray will help keep the

oven clean by catching any meat juices.

Temperature

Cooking time,

in °C

minutes

110-130

30-40

100-120

35-45

100-120

35-45

on one level. Overhang-