Bosch 8 Series Manual do utilizador e instruções de instalação - Página 9

Imprimir página

Bosch 8 Series Manual do utilizador e instruções de instalação

Symbol Type of heating

4D hot air

Top/bottom heating

Hot air eco

Top/bottom heating

eco

Circulated air grilling

Grill, large area

Grill, small area

Pizza setting

Slow cooking

Bottom heating

Keeping food warm

Plate warming

5.2 Types of steam heating

This is where you can find an overview of the types of steam heating and their use.

Symbol Type of heating

Steam

Reheating

Dough proving

Defrosting

Temperature

What it's used for and how it works

range

Possible additional options

30–250 °C

Bake and roast on one or more levels.

The fan distributes the heat from the ring-shaped heating element

in the back wall evenly around the cooking compartment.

30–250 °C

Traditionally bake or roast on one level. This type of heating is

ideal for cakes with moist toppings.

The heat is emitted evenly from above and below.

30–250 °C

Cook selected dishes gently on one level without preheating.

The fan distributes the heat from the ring-shaped heating element

in the back wall evenly around the cooking compartment. The

food is cooked in phases using residual heat.

This type of heating is most effective between 125 and 250 °C.

Always keep the appliance door closed when cooking.

This type of heating is used to determine the energy consump-

tion in air recirculation mode and the energy efficiency class.

30–250 °C

Gently cook selected dishes.

Heat is emitted from above and below.

This heating function is most effective between 150 and 250 °C.

This type of heating is used to measure the energy consumption

in the conventional mode.

30–250 °C

Roast poultry, whole fish or larger pieces of meat.

The grill element and the fan switch on and off alternately. The

fan circulates the hot air around the food.

Grill settings:

Grill flat items such as steak and sausages, or make toast. Grat-

1 = low

inate food.

2 = medium

The entire area below the grill element becomes hot.

3 = high

Grill settings:

Grill small quantities, such as steak, sausages or toast. Gratinate

1 = low

small quantities of food.

2 = medium

The central area below the grill element becomes hot.

3 = high

30–250 °C

Cook pizza or dishes that require a lot of heat from below.

The bottom heating element and the ring-shaped heating ele-

ment in the back wall heat the cooking compartment.

70–120 °C

Slowly and gently cook seared, tender pieces of meat in un-

covered cookware.

The heat is emitted evenly from above and below at a low tem-

perature.

30–250 °C

Final baking or cooking food in a bain marie.

Heat is emitted from below.

60–100 °C

Keep cooked food warm.

30–70 °C

Plate warming.

Temperature

Use

30–100 °C

Cook vegetables, fish and side dishes. Juice fruit. Blanch food.

80–180 °C

Gently reheat plated meals and baked items.

The steam ensures that the food does not dry out.

30–50 °C

Prove dough or culture yoghurt.

The dough rises considerably more quickly than at room temper-

ature. The surface of the dough will not dry out.

30–60 °C

Gently defrost vegetables, meat, fish and fruit.

Thanks to the moisture, the food does not dry out or use its

shape.

Operating modes en