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Bosch MBA5350 0B Series Руководство по эксплуатации

Baking in the top oven

Food

Pizza, frozen, thin base

Oven chips, Croquettes, frozen

Fish fingers, frozen

Chicken nuggets, frozen

* Preheat

Desserts

You can make your own soufflés and yogurt using your

appliance.

Soufflés

You can also prepare soufflés in a water bath in the

universal pan. To do so, slide the universal pan in at

level 2.

Yogurt

Remove accessories and shelves from the cooking

compartment. The cooking compartment must be

empty.

Food

Yoghurt

Soufflée

* preheat with Grill large to100 °C; then insert yoghurt and heat only with cooking light.

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

Tips for keeping acrylamide to a minimum

General

Baking

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 it.

If necessary, cut it into equal chunks or thin slices.

Place unpeeled fruit onto the dish with the sliced

Dish

Wire rack

Universal pan

Dish

Individual moulds

Keep cooking times as short as possible.

■

Cook food until it is golden brown, but not too dark.

■

Large, thick pieces of food contain less acrylamide.

■

With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

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.

Shelf posi-

tion

Heat 1 litre of milk (3.5 % fat) to 90 °C on the hob

and then cool down to 40 °C.

It is sufficient to heat UHT milk to 40 °C.

Stir in 150 g (chilled) yogurt.

Pour into cups or small jars and cover with cling film.

Place the cups or jars onto the cooking

compartment floor and set as indicated in the table.

After preparation, leave the yogurt to cool in the

refrigerator.

Shelf position

Type of heating Temperature

Cooking compartment

( / ^

floor

crisps, chips, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them.Drain the

blanched vegetables thoroughly and spread 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: Position 3

■

2 wire racks: Positions 3 + 1

■

Tested for you in our cooking studio

Type of heat-

Temperature

ing

in °C

180-200

200-220

190-200

190-210*

in °C

100*

160 - 180

Time in minutes

10-20

25-35

10-15

20-25

Time in mins

8 - 9h

35 - 45