Bedienungsanleitung Bosch HBA 11B150 (Seite 12 von 20) (Englisch)

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Bread and rolls

Preheat the oven for breadmaking unless otherwise instructed.

Do not spill water directly into the oven when it is hot.

Practical cooking tips and suggestions

Meat, poultry, fish

Cookware

Any heatproof cookware can be used. For large roasts, the

enamel tray can also be used.

It is best to use glass containers. Check that the lid of the

cookware will fit and close properly.

If using enamel containers, add more liquid.

When using stainless steel pans, the meat does not brown well

and may even be left rare. If so, lengthen the cooking time.

Data shown in tables:

Uncovered cookware = open

Covered cookware = closed

Always place cookware in the centre of the wire shelf.

Hot glass cookware should be placed on a dry dishcloth. The

glass could shatter if rested on a wet or cold surface.

Roasting

Add in a little liquid if the meat is lean. Cover the base of the

ovenware with approx. ½ cm of liquid.

Add liquid generously for pot roasts. Cover the base of the

ovenware with approx. 1 - 2 cm of liquid.

The amount of liquid depends on the type of meat and the

material the ovenware is made of. If preparing meat in an

enamelled roasting dish, it will need a little more liquid than if

cooked in glass ovenware.

Roasting dishes made from stainless steel are not ideal. The

meat cooks more slowly and browns less fully. Use a higher

temperature and/or a longer cooking time.

Grilling

Always use the grill with the oven closed.

For grilling, preheat the oven for about 3 minutes before the

food is placed inside the oven.

Bread and rolls Accessories Level Type of

heating

Temperature

in °C

Time

in minutes

Yeast bread made using 1.2 kg of flour Enamel baking tray 2

270

200

30-40

Fermented dough bread made using 1.2 kg of flour Enamel baking tray 2

270

200

35-45

Flat bread Enamel baking tray 2

270 10-15

Bread rolls (no preheating) Enamel baking tray 3

200-220 20-30

Sweet yeast dough bread rolls Enamel baking tray 3

180-200 15-20

If you want to use your own recipe. You can use a similar product to the one listed in the cooking table.

How to check whether your sponge cake is

ready.

Ten minutes before the end of the cooking time indicated in the recipe, test the

thickest part of the cake with a thin wooden skewer. The cake is ready when the

skewer comes out clean, with no traces of cake mix left on the skewer.

The cake is too flat. Next time, try using less liquid or reduce the oven temperature by 10 degrees.

Ensure you mix the batter according to the times given in the recipe.

The cake has a peaked centre, but the edges

have shrunken.

Do not grease the tin. Once the cake is ready, use a knife to carefully remove it

from the tin.

If the cake is too brown on top. Position the cake lower in the oven, reduce the oven temperature and bake it for

longer.

The cake is too dry. Use a skewer to make small holes in the finished cake. Pour a few drops of fruit

juice or alcohol over the cake. Next time, increase the oven temperature by

10 degrees and reduce the cooking time.

The bread or cake (fruit cake, for example) looks

fine on the outside but still has soft (soggy)

areas inside.

Next time, use less liquid and leave the product for a little longer in the oven, at

a lower temperature. The bases of cakes with juicy toppings should be baked

first on their own. Then sprinkle chopped almonds or breadcrumbs on the base

before adding the topping. Follow the recipe and observe the cooking times.

Biscuits are not evenly browned. Select a lower temperature; the biscuits will be browned more uniformly. Bake

more delicate pastries with top and bottom heating

% on one level. Overhang-

ing greaseproof paper may also affect air circulation. Always trim it to fit the bak-

ing tray.

Fruit cake is uncooked at the bottom. Next time, put the cake on a lower level.

Juice from the fruit oozes out. Next time, use the universal tray if available.

Small pastries made with yeast may stick

together during baking.

Leave a space of about 2 cm between them. Then they will have enough space

to rise and brown on all sides.

Baking moist cakes produces condensation. Condensation may form when baking. Some of this moisture may evaporate via

the door handle, and drop of condensation may form on the control panel or on

the front of nearby kitchen units. The oven is physically designed with this in

mind.

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