Bosch Series 4 Manual de instruções - Página 24

Imprimir página

Baking tips

You wish to bake according to your own

recipe.

How to establish whether sponge cake

is baked through.

The cake collapses.

The cake has risen in the middle but is

lower around the edge.

The cake goes too dark on top.

The cake is too dry.

The bread or cake (e.g. cheesecake)

looks good, but is soggy on the inside

(sticky, streaked with water).

The cake is unevenly browned.

The bottom of a fruit cake is too light.

The fruit juice overflows.

Small baked items made out of yeast

dough stick to one another when bak-

ing.

You were baking on several levels. The

items on the top baking tray are darker

than that on the bottom baking tray.

Condensation forms when you bake

moist cakes.

Meat, poultry, fish

Ovenware

You may use any heatresistant ovenware. The baking tray is

also suitable for large roasts.

Glass ovenware is the most suitable. The lid of the roasting dish

should fit well and close properly.

Add a little more liquid when using enamelled roasting dishes.

With roasting dishes made of stainless steel, browning is not so

intense and the meat may be somewhat less well done.

Increase the cooking times.

Information in the tables:

Ovenware without a lid = uncovered

Ovenware with a lid = covered

Always place the ovenware in the centre of the wire rack.

Place hot glass ovenware on a dry mat after cooking. The glass

could crack if placed on a cold or wet surface.

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.

Use similar items in the baking tables as a guide.

Approximately 10 minutes before the end of the baking time specified in the recipe, stick

a cocktail stick into the cake at the highest point. If the cocktail stick comes out clean,

the cake is ready.

Use less fluid next time or set the oven temperature 10 degrees lower. Observe the

specified mixing times in the recipe.

Do not grease the sides of the springform cake tin. After baking, loosen the cake care-

fully with a knife.

Place it lower in the oven, select a lower temperature and bake the cake for a little

longer.

When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit

juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees higher

and reduce the baking time.

Use slightly less fluid next time and bake for slightly longer at a lower temperature. For

cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs

and then place the topping on top. Please follow the recipe and baking times.

Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake

delicate pastries on one level using

paper can affect the air circulation. For this reason, always cut greaseproof paper to fit

the baking tray.

Place the cake one level lower the next time.

Next time, use the deeper universal pan, if you have one.

There should be a gap of approx. 2 cm around each item. This gives enough space for

the baked items to expand well and turn brown on all sides.

Always use

3D hot air to bake on more than one level. Baking trays that are placed in

the oven at the same time will not necessarily be ready at the same time.

Baking may result in the formation of water vapour, which escapes above the door. The

steam may settle and form water droplets on the control panel or on the fronts of adja-

cent units. This is a natural process.

Tips for grilling

When grilling, preheat the oven for approx. 3 minutes, before

placing the food into the cooking compartment.

Always grill with the oven door closed.

As far as possible, the pieces of food you are grilling should be

of equal thickness. This will allow them to brown evenly and

remain succulent and juicy.

Turn the food you are grilling after

Do not add salt to steaks until they have been grilled.

Place the food to be grilled directly on the wire rack. If you are

grilling a single piece, the best results are achieved by placing

it in the centre of the wire rack.

Also insert the baking tray at level 1. The meat juices are

collected in the pan and the oven is kept cleaner.

When grilling, do not insert the baking tray or universal pan at

level 4 or 5. The high heat distorts it and the cooking

compartment can be damaged when removing it.

The grill element switches on and off continually. This is normal.

The grill setting determines how frequently this will happen.

Meat

Turn pieces of meat halfway through the cooking time.

When cooking is finished, turn the oven off and leave the meat

to rest with the door closed for a further 10 minutes. This allows

better distribution of the meat juices.

When it is cooked, wrap the sirloin in aluminium foil and leave it

to rest for a further 10 minutes.

Top/bottom heating. Protruding greaseproof

of the time.