Bedienungsanleitung Bosch CMG636BS2 (Seite 52 von 60) (Englisch)

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en Tested for you in our cooking studio

Type of heating used:

■ < 4D hot air

Prove dough

You can prove yeast dough in your appliance more

quickly than at room temperature. Use the top/bottom

heating type. Only start operation when the cooking

compartment has fully cooled down.

Always allow yeast dough to prove twice. Observe the

specifications in the settings tables for the 1st and 2nd

proving processes (dough fermentation and final

fermentation).

Dough fermentation

Use the settings indicated in the table and heat up the

appliance. Position the dough bowl on the wire rack.

Do not open the appliance door during the proving

process, as moisture will escape. Cover the dough with

a damp cloth.

Final fermentation

Place your baked item into the oven at the shelf position

indicated in the table.

If you want to preheat the oven, the final fermentation

takes place outside the appliance in a warm place.

Recommended setting values

The temperature and proving time are dependent on

the type and quantity of the ingredients. The values in

the table are therefore only meant to be average values.

Type of heating used:

■ % Top/bottom heating

Defrosting

Use the "Microwave" operation mode to defrost frozen

fruit, vegetables, poultry, meat, fish and baked items.

Remove the frozen food from its packaging and place it

onto the wire rack in cookware suitable for microwave

use. Observe the notes on cookware suitable for

microwaves. ~ "Microwave" on page 19

Slide the wire rack in with the imprint "Microwave"

facing the appliance door and the outer rail facing

downwards.

Remove unused accessories from the cooking

compartment. This will allow you to achieve optimum

cooking results and save energy.

Recommended setting values

The times in the table are average values. They are

dependent on the quality, freezing temperature (-18 °C)

and composition of the food. Time ranges are indicated.

Set the shortest time first and then extend the time if

necessary. You can often achieve better results when

defrosting in several steps. These are indicated one

below the other in the table.

Tip: Items which were frozen flat or portioned defrost

faster than those frozen in a block.

Dish Cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking time in mins.

Preserving

Vegetables, e.g. carrots 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40

120 When it starts to bubble: 30-40

- Residual heat: 30

Vegetables, e.g. cucumbers 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40

- Residual heat: 30

Stone fruit, e.g. cherries, damsons 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40

- Residual heat: 35

Pomes, e.g. apples, strawberries 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40

- Residual heat: 25

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking

time in

mins.

Yeast dough, light Bowl 1 % 35-40 25-30

Baking tray 1 % 35-40 10-20

Yeast dough, heavy and rich Bowl 1 % 35-40 20-40

Baking tray 1 % 35-40 15-25

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