Bedienungsanleitung Bosch HBN43B260 (Seite 18 von 28) (Englisch)

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ò Top oven

Baking tips

Meat, poultry, fish

Ovenware

The universal pan with insert wire rack is suitable for large

roasts. You may also use any heat-resistant ovenware.

Glass ovenware is the most suitable. Ensure that the lid of the

roasting dish fits well and closes properly.

Add a little more liquid when using enamelled roasting dishes.

With roasting dishes made of stainless steel, browning is not so

intense and the meat may be somewhat less well cooked.

Increase the cooking times.

Always place the ovenware in the centre of the wire rack.

Place hot glass ovenware on a dry mat after cooking. The glass

could crack if placed on a cold or wet surface.

Roasting

The information in the table applies to food placed in a cold

oven and for meat taken directly from the refrigerator.

The joints of meat should weigh between 500 g and 2 kg.

Ensure that you always use the lower temperature, if the weight

of the joint you wish to roast is high.

If there are several pieces of meat, calculate the roasting time

using the weight of the heaviest piece of meat. The individual

pieces of meat should be approximately the same size.

Meat

Turn pieces of meat halfway through the cooking time.

When the roast is ready, turn off the oven and allow it to rest for

an additional 10 minutes. This allows better distribution of the

meat juices.

After cooking, wrap sirloin in aluminium foil and leave it to rest

for 10 minutes in the oven.

For roast pork with a rind, score the rind in a crossways pattern,

then lay the roast in the dish with the rind at the bottom.

Food Dish Shelf posi-

tion

Type of

heating

Temperature

in °C

Time

in minutes

Victoria sandwich Wire rack + 1 tin,

dia. 20 cm

160-170 25-30

Scones Wire rack + baking tray 1

200-210 10-12

Small cakes Wire rack + 12-cup tin 1

150-160 25-30

Jam tarts Wire rack + 12-cup tin 1

190-210 15-25

Swiss roll Wire rack + Swiss roll tin 1

180-190 10-15

Biscuits Wire rack + baking tray 1

170-180 10-15

Meringues Wire rack + baking tray 1

80 110-140

* Preheat.

You want to bake following your own

recipe.

Use similar items in the baking tables as a guide.

This way you will be able to establish

whether the sponge cake is baked

through.

Approximately 10 minutes before the end of the baking time specified in the recipe, stick

a cocktail stick into the cake at the highest part. If the cocktail stick comes out clean, the

cake is ready.

The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Observe the

specified mixing times in the recipe.

The cake has risen in the middle but has

sunk around the edge.?

Do not grease the edge of the springform cake tin. After baking, loosen the cake care-

fully with a knife.

?The cake goes too dark on top. Place it lower in the oven, select a lower temperature and bake the cake for a little

longer.

The cake is too dry. When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit

juice or an alcoholic drink over it. Next time, select a temperature 10 degrees higher and

reduce the baking time.

The bread or cake (e.g. cheesecake)

looks good but is sticky on the inside

(soggy with wet streaks).

Use slightly less fluid next time and bake for slightly longer at a lower temperature. For

cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs

and then place the topping on top. Please follow the recipe and stick to the baking times.

The cake is unevenly browned. Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake

delicate pastries on one level using

% top/bottom heating. Greaseproof paper that pro-

trudes over the food can affect the air circulation. For this reason, always cut the grease-

proof paper to fit the baking tray.

The bottom of a fruit cake is too light. Place the cake one level lower the next time.

The fruit juice overflows. Next time, use the deeper universal pan, if you have one.

Small baked products made out of yeast

dough stick to one another when bak-

ing.

There should be a distance of approx. 2 cm around each item. This gives enough space

for the item to expand nicely and turn brown on all sides.

Condensation forms when you bake

moist cakes.

Baking may result in the formation of water vapour, which escapes via the door. The

steam may settle and form water droplets on the control panel or on the fronts of adja-

cent units. This is a normal physical process.

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