Bosch 5000 Series Dicas rápidas
Procurar online ou descarregar pdf Dicas rápidas para Forno Bosch 5000 Series. Bosch 5000 Series 2 páginas. Ir illuminator
Também para Bosch 5000 Series: Manual de utilização e cuidados (23 páginas), Manual do utilizador (7 páginas), Nota de instalação (18 páginas)
Imprimir página
Quick Tips - Convection Cooking
Bosch 5000 Series Wall Ovens
Quick Cooking Tips
Converting to convection bake:
Reduce recipe temperature by 25° F.
•
Check food for doneness early:
•
f I
e r
c
p i
e
c
l a
s l
o f
r
. . .
C
h
e
c
k
o f
o
d
. . .
1
-
1
5
m
i
. n
3
m
i
. n
e
r a
y l
1
6
-
3
0
m
i
. n
5
m
i
. n
e
r a
y l
3
1
m
n i
- .
1
h
. r
1
0
m
i
. n
e
r a
y l
Converting to convection broil:
•
No conversion from standard
broil is necessary.
•
Refer to convection broil chart in
Use and Care Manual for cooking
times.
Converting to convection roast:
•
DO NOT change recipe
temperature.
•
Refer to convection roast chart in
Use and Care Manual for cooking
times.
* Convection features vary by model.
HBL503 models do not have convection
features.
About Convection Cooking
DO NOT use
convection bake for
meats. Use convection
roast instead.
Convection Bake
Use this mode for:
•
Large quantities of food on
multiple racks.
•
Pastries, breads, snack foods
and appetizers.
For Best results:
•
Use low-sided, uncovered pans
•
Center baking sheets side to
side on the oven rack.
This guide is not a substitute for the Use and Care Manual.
Read the Use and Care Manual for detailed instructions and important safety notices.
*
Standard cooking modes (bake, broil, etc.) use heat radiated from one or
more elements to cook food. Convection modes use both heat from the
elements and a fan in the back of the oven to continuously circulate the
heated air throughout the oven.
Advantages of Convection Cooking
•
Even baking, browning and crisping.
•
Juices and flavors are sealed in.
•
Air-leavened foods such as cream puffs, souffles, meringues and breads
are higher and lighter.
•
Multiple rack cooking.
•
No special bakeware required.
•
Saves time and energy.
Convection Broil
Use this mode for:
•
Thicker, tender cuts of meat,
poultry and fish.
•
DO NOT use this mode for
browning breads or casseroles.
For Best results:
•
Meats should be at least 1 1/2"
thick.
Convection Roast
Use this mode for:
•
Large, tender cuts of meat
and poultry such as roast or
whole chicken.
For Best results:
•
Do not cover meat or use
cooking bags.
•
Refer to convection roast
chart in Use and Care Manual
for cooking times.