Bosch CMG633B.1B Руководство по эксплуатации - Страница 41
Просмотреть онлайн или скачать pdf Руководство по эксплуатации для Печь Bosch CMG633B.1B. Bosch CMG633B.1B 48 страниц. Compact oven with microwave function
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Baking times can not be reduced by using higher
Note:
temperatures. Cakes or baked items would only be
cooked on the outside, but would not be cooked
completely in the middle.
Dish
Baking
Victoria sponge cake
Light fruit cake
Rich Fruit Cake
Fruit crumble
Sponge cake (fatless), 3 eggs
Swiss Roll
Tart
Quiche
(White) Bread
Scones
Biscuits
Jam tarts
Soufflé
Pie
Jacket potatoes
Meat
Beef, slow roast joint
Casserole
Diced meat (beef, pork, lamb)
Braising steak
Drying
With 4D hot air, you can dry foods with outstanding
results. With this type of preserving, flavourings are
concentrated by the dehydration.
Only use unblemished 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 dry it.
If necessary, cut it into equal chunks or thin slices.
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. Allow the
blanched vegetables to drain off and distribute them
evenly on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Use the following shelf positions for drying:
1 wire rack: Level 2
2 wire racks: Level 3+1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried products from the paper
immediately.
Type of heating used:
Accessories/cookware
2x Ø20 cm tins
high Ø20 cm tin
high Ø23 cm tin
flat glass dish
springform cake tin, Ø26 cm
swiss roll tin
plate Ø20 cm or pie tin
quiche tin (dark coated)
loaf tin (1x 900 g or 2x 450 g)
baking tray
baking tray
12-cup-tin
1,2 L-soufflé dish
rectangular pie tin
baking tray
wire rack
cookware, covered
cookware, covered
Recommended setting values
In the table, you can find settings for drying various
foodstuffs. The temperature and cooking time are
dependent on the type, moisture, ripeness and
thickness of the food to be dried. The longer you leave
the food to be dried, the better it will be preserved. The
thinner the slices are, the quicker the drying process
will be and the more aromatic the dried food will
remain. Setting ranges are indicated for this reason.
If you wish to dry additional foodstuffs, you should use
similar foodstuffs in the table as a reference.
Tested for you in our cooking studio
Hotair Eco
Shelf po-
Type of
sition
heating
1
1
1
1
1
1
1
1
1
1
2
1
1
1
2
1
1
1
en
Tempera-
Cooking
ture in °C
time in mins.
170-180
30-40
150-170
70-90
140-160
120-180
160-180
40-60
160-170
25-35
180-200
10-20
170-190
55-70
190-210
35-45
190-200
45-55
190-210
15-20
140-160
15-30
170-190
15-30
160-170
40-50
190-210
40-55
150-170
60-90
130-140
40+40
140
40+80
140
45+80
41