Bedienungsanleitung Bosch HBG78R750 (Seite 10 von 40) (Englisch)

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Setting the oven

In this section, you will find information about

■ which types of heating are available in your oven

■ how you set a type of heating and a temperature

■ how you select a dish from the recommended settings

■ and how you set rapid heating

Types of heating

A large number of types of heating are available in your oven.

This allows you to select the ideal way of preparing every dish.

Setting the type of heating and temperature

Press the ! button. 3D hot air and 160 °C are suggested in

the display.

You can apply this setting immediately with the

n button.

If you wish to choose another type of heating and temperature,

proceed as follows:

Example in the picture: Setting for Top/bottom heating at

185 °C.

1. Turn the rotary selector to set the desired type of heating.

2. Press the X button to switch to the temperature.

3. Turn the rotary selector to set the desired temperature.

Type of heating and

temperature range

Application

3D hot air

30-275 °C

For cakes and pastries on one to

three levels. The fan distributes the

heat from the ring heating element in

the back wall evenly around the cook-

ing compartment.

Hot air eco*

30-275 °C

For cakes and pastries, bakes, frozen

and convenience products, meat and

fish, on one level without preheating.

The fan distributes the energy-opti-

mised heat from the ring heating ele-

ment evenly in the cooking

compartment.

Top/bottom heating

30-300 °C

For cakes, bakes and lean joints of

meat (e.g. beef or game) on one level.

Heat is emitted evenly from the top

and bottom.

HydroBaking

30-300 °C

For yeast-risen pastry, e.g. bread/

bread rolls or plaited loaves, and for

choux pastry, e.g. cream puffs, or

sponge. Heat is emitted evenly from

the top and bottom. The moisture

from the food remains in the cooking

compartment as steam.

Pizza setting

30-275 °C

For the quick preparation of frozen

products without preheating, e.g.

pizza, chips or strudel.Heat is emitted

from below and by the ring heating

element in the back wall.

Intensive heat

30-300 °C

For dishes with a crispy base. The

heat is emitted from above and more

intensively from below.

Bottom heating

30-300 °C

For preserving and final baking or

rebrowning. The heat is emitted from

below.

Hot air grilling

30-300 °C

For roasting meat, poultry and whole

fish. The grill element and the fan

switch on and off alternately. The fan

causes the hot air to circulate around

the dish.

Grill, large area

Grill settings: 1 (low),

2 (medium), 3 (high)

For grilling steaks, sausages, toast

and pieces of fish. The whole area

below the grill element becomes hot.

Grill, small area

Grill settings: 1 (low),

2 (medium), 3 (high)

For grilling small quantities of steaks,

sausages, toast and pieces of fish.

The centre part of the grill element

becomes hot.

Slow cook

70-90 °C

For gentle cooking of succulent

pieces of meat. The heat is emitted

evenly from the top and bottom at low

temperatures.

* Type of heating used to determine the energy efficiency class

in accordance with EN50304.

Defrost

30-60 °C

For defrosting, e.g.meat, poultry,

bread and cakes. The fan causes the

warm air to circulate around the dish.

Plate warming

30-70 °C

For warming ovenware, e.g. made

from porcelain or glass.

Keep warm

60-100 °C

For keeping cooked dishes warm.

Recommended set-

tings

Recommended settings for a variety

of dishes.

Type of heating and

temperature range

Application

* Type of heating used to determine the energy efficiency class

in accordance with EN50304.

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