Bedienungsanleitung Bosch HBG6764B6B (Seite 47 von 52) (Englisch)

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en Tested for you in our cooking studio

thinner the slices are, the quicker the drying process

will be and the more aromatic the dried food will

remain. Setting ranges are indicated for this reason.

If you wish to dry additional foodstuffs, you should use

similar foodstuffs in the table as a reference.

Type of heating used:

■< 4D hot air

Preserving

You can preserve fruit and vegetables using your

appliance.

:Warning – Risk of injury!

If the food is preserved incorrectly, the preserving jars

may burst. Follow the instructions for preserving.

Jars

Use only clean and undamaged preserving jars. Only

use heat-resistant, clean and undamaged rubber rings.

Check clips and clamps in advance.

For each preserving process, only use preserving jars

that are the same size and contain the same food. In

the cooking compartment, you can preserve the

contents of a maximum of six ^, 1 or 1^-litre

preserving jars at the same time. Do not use jars that

are larger or taller than this. The lids could rupture.

Preserving jars must not touch one another in the

cooking compartment during the preserving process.

Preparing fruit and vegetables

Only use fruit and vegetables that are in good condition.

Wash them thoroughly.

Peel, core and chop fruit and vegetables appropriate to

their type and fill the preserving jars with them up to

approx. 2 cm below the rim.

Fruit

Fill the preserving jars with the fruit along with a hot,

skimmed sugar solution (approx. 400 ml for a 1-litre

jar). For one litre of water:

■Approx. 250 g sugar for sweet fruit

■Approx. 500 g sugar for sour fruit

Vegetables

Fill the jars with the vegetables along with hot, boiled

water.

Wipe the rims of the jars, as they must be clean. Place

a damp rubber ring and a lid on each jar. Seal the jars

with clamps. Place the jars into the universal pan so

that they do not touch each other. Pour 500 ml hot

water (approx. 80 °C) into the universal pan. Use the

settings indicated in the table.

Ending the preserving process

Fruit

After a short while, small bubbles will form at short

intervals. Switch off the appliance once all preserving

jars are bubbling. Remove the jars from the cooking

compartment after the indicated cooling time.

Vegetables

After a short while, small bubbles will form at short

intervals. As soon as all preserving jars are bubbling,

reduce the temperature to 120 °C and allow the jars to

continue to bubble in the closed cooking compartment

as indicated in the table. After this time has elapsed,

switch off the appliance and make use of the residual

heat for several minutes as indicated in the table.

After preserving, remove the jars from the cooking

compartment and place them onto a clean cloth. Do not

place these hot jars onto a cold or damp surface, as

they may crack. Cover the preserving jars to protect

them from draughts. Only remove the clamps once the

jars are cold.

Recommended setting values

The indicated times in the settings table are average

values for preserving fruit and vegetables. They may be

influenced by room temperature, the number of jars,

quantity, heat and quality of the jar contents. The

specifications are based on 1-litre round jars. Before

you switch off the appliance or change the cooking

mode, check whether the contents of the jars are

bubbling as they should. The bubbling process starts

after approx. 30-60 minutes.

Fruit, vegetables and herbs Accessories Type of

heating

Tempera-

ture in °C

Cooking

time in

hours

Pomes (apple rings, 3 mm thick, 200 g per wire rack) 1-2 wire racks <80 5-9

Stone fruit (plums) 1-2 wire racks <80 8-10

Root vegetables (carrots), grated, blanched 1-2 wire racks <80 5-8

Sliced mushrooms 1-2 wire racks <60 6-9

Herbs, washed 1-2 wire racks <60 2-6

Tested for you in our cooking studio en

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

The defrost heating type is suitable for defrosting frozen

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

should ideally be defrosted in the refrigerator.

Use the following shelf positions when defrosting:

■1 wire rack: Level 2

■2 wire racks: Level 3+1

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.

Tip: Items which were frozen flat or portioned defrost

faster than those frozen in a block.

Remove frozen food from the packaging and place it in

suitable cookware onto the wire rack.

Stir the food or turn it once or twice in between. Large

pieces of food should be turned several times.

Occasionally split the food or remove items which have

already defrosted from the cooking compartment.

Leave the defrosted food to rest for another 10 to 30

minutes in the appliance whilst it is switched off, so that

the temperature balances out.

Preserving Cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking time in mins.

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

Step Tempera-

ture in °C

Cooking

time in

mins.

Yeast dough, light Bowl 2 %Dough fer-

mentation

35-40 25-30

Baking tray 2 %Final fermen-

tation

35-40 10-20

Yeast dough, heavy and rich Bowl 2 %Dough fer-

mentation

35-40 20-40

Baking tray 2 %Final fermen-

tation

35-40 15-25

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