Bedienungsanleitung Bosch HBG634BS1B (Seite 27 von 44) (Englisch)

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en Tested for you in our cooking studio

JTested for you in our

cooking studio

Test ed f or y ou in our c ooki ng st udi o

Here, you can find a selection of dishes and the ideal

settings for them. We will show you which type of

heating and temperature are best suited to your dish.

You will get information on suitable cooking

accessories and the height at which they should be

placed in the oven. You will also get tips about

cookware and preparation methods.

Note: A lot of steam can build up in the cooking

compartment when cooking food.

Your appliance is very energy-efficient and radiates very

little heat to its surroundings during operation. Due to

the high difference in temperature between the

appliance interior and the external parts of the

appliance, condensation may build up on the door,

control panel or adjacent kitchen cabinet panels. This is

a normal physical phenomenon. Condensation can be

reduced by preheating the oven or opening the door

carefully.

Silicone moulds

For the best cooking results, we recommend dark-

coloured metal baking tins/dishes.

Nevertheless, if you wish to use silicone moulds, follow

the manufacturer's instructions and recipes. Silicone

moulds are often smaller than normal baking tins.

Quantity and recipe specifications may vary.

Baking

Here, you can find recommended settings for many

dishes.

Also refer to the notes in the section on allowing dough

to rise.

Only use original accessories supplied with your

appliance. These have been tailored to the cooking

compartment and the operating modes of your

appliance.

Shelf positions

Use the indicated shelf positions.

Baking on one level

When baking on one level, use the following shelf

positions:

■ Tall baked items: Level 2

■ Flat baked items: Level 3

If you are using 4D Hot air as the type of heating, you

can choose between levels 1, 2, 3 and 4.

You can also prepare soufflés in a water bath in the

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

level 2.

Baking on two levels

Use 4D hot air. 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.

■ Universal pan: Level 3

Baking tray: Level 1

■ Baking tins/dishes on the wire rack

First wire rack: Level 3

Second wire rack: Level 1

By preparing several dishes at the same time, you can

make energy savings of up to 45 per cent. Position

baking tins/dishes next to one another or offset and

vertically stacked in the cooking compartment.

Accessories

Ensure that you always use suitable accessories and

that they are placed in the oven the right way around.

Wire rack

Insert the wire rack with the open side facing the

appliance door and the curved lip pointing downwards.

Always place ovenware, tins and dishes on the wire

rack.

Universal pan or baking tray

Slide the universal pan or the baking tray in carefully as

far as the limit stop with the bevelled edge facing the

appliance door.

When baking moist cakes or pastries with many

toppings, use the universal pan so that any excess

liquid does not overflow and make the cooking

compartment dirty.

Baking tins

Dark- coloured metal baking tins are most suitable.

Tinplate baking tins, ceramic dishes and glass dishes

extend baking time and mean that the baked item will

not brown evenly. If you wish to bake using these

baking tins/dishes and using top/bottom heating, slide

in the tin/dish at level 1.

Greaseproof paper

Only use greaseproof paper that is suitable for the

selected temperature. Always cut greaseproof paper to

size.

Recommended setting values

The table lists the optimal heating type for various

baked items. The temperature and baking time depend

on the amount and consistency of the dough/mixture.

For this reason, the table specifies setting ranges. Try

using the lower values to start with. A lower temperature

will result in more even browning. You can use a higher

setting next time if necessary.

Note: Baking times cannot be reduced by using higher

temperatures. Cakes or small baked items would only

be cooked on the outside, and would not be fully baked

in the middle.

Tested for you in our cooking studio en

The setting values apply to food that is placed into a

cold cooking compartment; by doing this, you can

make energy savings of up to 20 per cent.If you preheat

the oven, you can reduce the indicated baking times by

several minutes.

Preheating is necessary for selected food, and this is

indicated in the table. Do not place your food or

accessories into the cooking compartment until it has

finished preheating.

If you wish to follow one of your own recipes when

baking, you should use the setting values listed for

similar baked items in the table as reference.Additional

information can be found in the baking tips listed after

the settings table.

Remove unused accessories from the cooking

compartment. This will ensure that you achieve the best

possible cooking results and energy savings of up to

20 per cent.

Types of heating used:

■ < 4D hot air

■ % Top/bottom heating

■ $ Pizza setting

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Tempera-

ture in °C

Cooking

time in mins.

One level baking

Victoria sponge cake 2x Ø20 cm tins 2 < 160-170* 20-25

Light fruit cake high Ø20 cm tin 2 < 140-160 70-90

Rich fruit cake high Ø23 cm tin 2 < 130-150 150-180

Fruit crumble flat glass dish 3 < 150-170* 35-45

Sponge Cake (fatless), 3 eggs springform cake tin Ø26 cm 2 < 160-170* 25-35

Sponge flan, 6 eggs springform cake tin Ø28 cm 2 < 150-170* 30-50

Swiss roll swiss roll tin 3 < 180-190* 10-15

Fruit Pie plate Ø20 cm or pie tin 2 $ 160-170 55-65

Quiche quiche tin (dark coated) 3 $ 190-210 30-40

(White) Bread loaf tin (1x 900 g or 2x 450 g) 2 < 180-200* 20-30

Scones baking tray 3 < 180-200* 10-14

Biscuits baking tray 3 < 140-160* 10-25

Small Cakes 12-cup-tin 3 < 140-160* 20-30

Puff pastry slices baking tray 3 < 170-190* 20-35

Jam tarts 12-cup-tin 3 < 170-190* 15-30

Meringue baking tray 3 < 80-90* 120-150

Pavlova baking tray 3 < 90-100* 120-180

Soufflé 1,2L-soufflé dish 2 < 160-170* 35-45

Soufflé individual moulds 2 % 170-190 65-75

Choux pastry baking tray 3 < 190-210* 30-40

Meat Pie rectangular pie tin 2 < 180-190 40-50

Yorkshire pudding 12-cup-tin 3 < 200-220* 15-25

Jacket potatoes baking tray 3 < 150-170 75-90

Pizza, homemade baking tray 3 $ 200-220 25-35

Pizza, homemade, thin base pizza tray 2 % 250-270 20-25

Pizza, homemade, thin base pizza tray 2 $ 210-220 25-30

Multishelf baking

Victoria Sponge Cake, 2 levels 4x Ø20 cm tins 3+1 < 160-170* 25-35

Scones, 2 levels 2 baking trays 3+1 < 170-190* 12-16

Biscuits, 2 levels 2 baking trays 3+1 < 140-160* 10-25

Biscuits, 3 levels 3 baking trays 5+3+1 < 140-160* 15-30

Small cakes, 2 levels 2x 12-cup-tins 3+1 < 140-160* 22-32

Puff pastry slices, 2 levels 2 baking trays 3+1 < 170-190* 25-45

Puff pastry slices, 3 levels 3 baking trays 5+3+1 < 170-190* 25-45

* Preheat

Bosch HBG634BS1B Seite 27

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