Bosch 2 Руководство по эксплуатации - Страница 29

Печатать страницу

1. Installation and Connection

Tips for keeping acrylamide to a minimum

Biscuits

Oven chips

Drying

You can achieve outstanding drying results with hot air.

With this type of preserving, flavours are concentrated

as a result of the dehydration.

Only use unblemished, fresh fruit, vegetables and herbs

and wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and then dry the fruit

thoroughly.

If necessary, cut it into pieces of equal size or slice it

thinly. Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them. Drain the

excess water from the blanched vegetables and spread

them evenly on the wire rack.

Dry herbs on the stem. Spread the herbs out evenly and

slightly heaped on the wire rack.

Fruit, vegetables and herbs

Pomes (apple rings, 3 mm thick, 200 g per wire rack)

Root vegetables (carrots), grated, blanched

Sliced mushrooms

Herbs, washed

Prove dough

Your yeast dough will prove considerably more quickly

using this heating function than at room temperature

and will not dry out. Do not start the appliance if the

cooking compartment is not completely cool.

Always allow yeast dough to prove twice.Use the

settings indicated in the settings tables for the first and

second proving stages (dough fermentation stage and

final fermentation stage).

Dough fermentation

Place the dough into a heat-resistant bowl and place

this onto the wire rack. Use the settings indicated in the

table.

Do not open the appliance door while the dough is

proving, otherwise moisture will escape. Do not cover

the dough.

Dish

Yeast dough, light

* Heat up up to 50 °C with

With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Spread out a single layer evenly on the baking tray. Cook approx. 400-600 g at once on a baking tray so

that the chips do not dry out and become crunchy.

Accessories

1-2 wire racks

Accessories/cookware

Bowl

Universal pan or loaf tin

Tested for you in our cooking studio

Use the following shelf positions for drying:

1 wire rack: Position 3

■

2 wire racks: Positions 3 + 1

■

Turn very juicy fruit and vegetables several times. After

drying, remove the dried food from the paper

immediately.

In the table, you will find settings for drying various

foodstuffs. The temperature and drying time are

dependent on the type, moisture, ripeness and

thickness of the food. The longer you leave the food to

be dried, the better it will be preserved. The more thinly

you slice the food, the more quickly it will dry and the

more flavour it will retain.For this reason, the table

specifies setting ranges.

If you wish to dry food that is not listed in the table, you

should use the settings listed in the table for similar

food as reference.

Heating

function

Condensation builds up during the proving process,

which steams up the door panel. Wipe out the cooking

compartment after dough proving.Remove any

limescale with a little vinegar and wipe with clean water.

Final fermentation

Place your dough into the oven at the shelf position

indicated in the table.

If you want to preheat the oven, the final fermentation

stage takes place outside the appliance in a warm

place.

The temperature and proving time are dependent on

the type and quantity of the ingredients. For this reason,

the values indicated in the settings table are intended

as a guide only.

Shelf posi-

Heating

Step

tion

function

Temperature in

Cooking time in

°C

hours

4-8

4-7

5-8

2-5

Temperature

Cooking

in °C

time in

mins

25-30

10-20