Bedienungsanleitung Bosch CSG636BS2 (Seite 60 von 64) (Englisch)

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en Tested for you in our cooking studio

Reheating

Using heating type "Reheating", food is reheated gently

using steam. It tastes and looks as though it has been

freshly prepared. Even baked items from the day before

can be re-crisped.

Use containers which are as flat, wide and heat-

resistant as possible. Cold containers prolong the

reheating process.

Where possible, only reheat dishes of the same size

and type at the same time. If this is not possible, the

time required for the component with the longest

reheating time should be used as a basis.

Do not cover food while it is being reheated.

Place the food in the cookware onto the wire rack or

place it directly onto the wire rack at level 1.

Do not open the appliance door during operation, as a

lot of steam will escape.

Recommended setting values

In the table, you can find the ideal settings for various

dishes. The times specified are only average values.

They are dependent on the cookware used, the quality,

temperature and consistency of the food. Time ranges

are indicated. Set the shortest time first and then extend

the time if necessary.

The values in the table apply to dishes placed into a

cold cooking compartment. Preheating is necessary for

selected dishes, and this is indicated in the table.

Remove unused accessories from the cooking

compartment. This will allow you to achieve ideal

cooking results and save energy.

Type of heating used:

■ U Reheating

Keeping warm

You can keep cooked dishes warm using the "Keeping

warm" heating type. You can use the various moisture

levels to prevent the cooked dishes from drying out.

Do not cover the food.

Do not keep cooked dishes warm for longer than two

hours. Be aware that some dishes may continue

cooking whilst being kept warm. Do not cover the food.

The various steam levels are suitable for keeping the

following foods warm:

■ Level 1: Roasted joints and pan-fried foods

■ Level 2: Bakes and side dishes

■ Level 3: Stews and soups

Test dishes

These tables have been produced for test institutes to

facilitate the inspection of the appliance.

In accordance with EN 60350-1:2013 and IEC

60350-1:2011.

Baking

Baked items that are placed into the oven on trays or in

baking tins/dishes at the same time will not necessarily

be ready at the same time.

Shelf positions for baking on two levels:

■ Universal pan: Level 3

Baking tray: Level 1

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking

time in

mins.

Vegetables, chilled

1 kg Cookware, uncovered 1 U 120-130 15-25

250 g Cookware, uncovered 1 U 120-130 5-15

Dishes, chilled

Plated meal, 1 portion Cookware, uncovered 1 U 120-130 15-25

Soup, stew, 400 ml Cookware, uncovered 1 U 120-130 10-25

Side dishes, e.g. pasta, dumplings, potatoes,

rice

Cookware, uncovered 1 U 120-130 8-25

Bakes, e.g. lasagne, potato gratin Cookware, uncovered 1 U 120-140 10-25

Pizza, cooked Wire rack 1 U 170-180* 5-15

Baked goods

Bread rolls, baguette, baked Wire rack 1 U 150-160 10-20

Pastries (vol-au-vents) Wire rack 1 U 180* 4-10

Baked goods, frozen

Pizza, cooked Wire rack 1 U 170-180* 5-15

Bread rolls, baguette, baked Wire rack 1 U 160-170* 10-20

* Preheat

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