Bedienungsanleitung Bosch HBC38D754 (Seite 7 von 40) (Englisch)

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Types of heating

You can use the  button to set your appliance for various

applications.

Automatic calibration

The boiling temperature of water depends on the air pressure.

During calibration, the appliance is adapted to the pressure

conditions in the location where it is installed. This happens

automatically when you first use the appliance (see section:

First use). More steam develops than usual.

It is important that the appliance steams without interruption for

20 minutes at 100 °C. Do not open the appliance door during

this time.

If the appliance was not able to calibrate itself automatically (for

example, because the appliance door was opened), the

calibration process is carried out again during the next cooking

operation.

After moving house

So that the appliance automatically adjusts itself to its new

location, you must reset the appliance to the factory settings

(see section: Basic settings) and repeat the initial start-up

process (see section: First use).

After a power cut

The appliance saves the calibration settings even in the event

of a power cut or disconnection from the mains. Recalibration

is not necessary.

Moisture sensor

The moisture sensor is located at the top on the right of the

cooking compartment ceiling. When types of heating involving

steam are used, it measures the moisture content in the

cooking compartment.

You save energy and water because only so much steam as is

required is produced.

Steam condenses on the moisture sensor and drips down. This

is normal.

Caution!

When cleaning the moisture sensor, do not bend or push in the

sides. That may cause malfunctions.

Your accessories

The accessories supplied with your appliance are suitable for

making many dishes. Ensure that you always insert the

accessories into the cooking compartment the right way round.

Accessories

Use only the accessories supplied with the product or available

from the after-sales service. They are specially designed for

your appliance.

Your appliance is equipped with the following accessories:

You can buy accessories from the after-sales service, from

specialist retailers or online.

Type of heating Used for

Hot air 30 - 230 °C for moist cakes, sponge, pot roasts.

A fan in the back wall of the oven distributes the heat evenly inside the cooking compart-

ment.

Steam 35 - 100 °C For vegetables, fish, side dishes, for juicing fruit and for blanching.

Combination 120 - 230 °C for meat, bakes and baked goods.

Hot air and steam are combined.

Reheat 100 - 180 °C for plated meals and baked items.

Cooked food is gently reheated. The steam ensures that the food does not dry out.

Prove 35 - 50 °C for yeast dough and sourdough.

Dough will prove considerably more quickly than at room temperature. Hot air and steam

are combined so that the surface of the dough does not dry out

Defrosting 35 - 60 °C for vegetables, meat, fish and fruit.

Hot air and steam are combined. The moisture gently transfers the heat to the food. The

food does not dry out or lose shape.

Slow cook 60 - 120 °C for sirloin, leg of lamb.

Tender pieces of meat stay particularly juicy.

Plate warming 30 - 70 °C for porcelain tableware.

Food does not cool down so quickly on preheated plates and dishes. Drinks also remain

warm for longer.

Keep warm 60 - 100 °C for keeping food warm for up to two hours

Wire rack

For ovenware, cakes and ovenproof

dishes, and for roasting

Cooking container, perforated,

<, 40 mm deep

For steaming vegetables, juicing

berries and defrosting

Cooking container, solid, GN <,

40 mm deep

For cooking rice, pulses and

cereals

Cooking container, perforated,

=, 40 mm deep

for the steaming of whole fish or

large quantities of vegetables, for

juicing berries, etc.

Cooking container, solid, GN

28 mm deep (baking tray)

For baking tray bakes and for

catching dripping liquid during

steaming

Grease filter

protects the fan of the back panel

of the cooking compartment from

becoming dirty (e.g. from

spattering)

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