Bedienungsanleitung Bosch HBG856XS1 (Seite 43 von 48) (Englisch)

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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.

Type of heating used:

Proving 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.

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

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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