Bedienungsanleitung Bosch HGV445154N (Seite 25 von 52) (Englisch, Holländisch)

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Special dishes

Low temperatures are particularly good for preparing yeast

dough and home-made yoghurt.

Remove the accessories from the oven.

Preparing yoghurt

1. Bring 1 litre of milk (3.5% fat) to the boil, let it cool to 40 °C.

2. Add 150 g yoghurt (from the refrigerator) to the milk and stir

well.

3. Pour into small sealable jars and cover with cling film.

4. Place the jars on a wire rack and slide in at level 1.

5. Set the baking temperature to 50 °C and continue as

indicated.

Proving yeast dough

1. Prepare the yeast dough as usual, place it in a heat-resistant

ceramic dish and cover with a lid.

2. Preheat the oven as indicated.

3. Close the oven door and allow the yeast dough to prove in

the oven.

Preserving

For preserving, the jars and rubber seals must be clean and

intact. If possible, use jars of the same size. The information in

the table is for round, one-litre jars.

Caution!

Do not use jars that are larger or taller than this. The lids could

crack.

Only use fruit and vegetables in good condition. Wash them

thoroughly.

The times given in the tables are a guide only. The time will

depend on the room temperature, number of jars, and the

quantity and temperature of the contents. Before you switch off

the appliance or change the cooking mode, check whether the

contents of the jars are bubbling as they should.

Preparation

1. Fill the jars, but not to the top.

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

3. Place a damp rubber seal and a lid on each jar.

4. Seal the jars with the clips.

Place no more than six jars in the cooking compartment.

Making settings

1. Insert the universal pan at level 2. Arrange the jars on it so

that they do not touch each other.

2. Pour ½ litre of hot water (approx. 80 °C) into the universal

pan.

3. Close the oven door.

4. Set $ Bottom heating.

5. Set the temperature to between 170 and 180 °C.

Preserving

Fruit

After approx. 40 to 50 minutes, small bubbles begin to form at

short intervals. Switch off the oven.

After 25 to 35 minutes of residual heat, remove the preserving

jars from the cooking compartment. If they are allowed to cool

for longer in the cooking compartment, germs could multiply,

promoting acidification of the preserved fruit.

Vegetables

As soon as bubbles begin to form in the jars, set the

temperature back to between 120 and 140 °C. Depending on

the type of vegetable, heat for approx. 35 to 70 minutes. Switch

off the oven after this time and use the residual heat.

Taking out the jars

After preserving, remove the jars from the cooking

compartment.

Caution!

Do not place the hot jars on a cold or wet surface. They could

suddenly burst.

Dish Ovenware Type of

heating

Temperature Cooking time

Yoghurt Sealable yoghurt

jars

50 °C 6-8 hours

Proving yeast dough Place the heat-

resistant dish

on the oven floor

preheat to 50 °C

Switch off the appliance and

place the yeast dough in the

oven

5-10 minutes

20-30 minutes

Fruit in one-litre jars When it starts to bubble Residual heat

Apples, redcurrants, strawberries Switch off approx. 25 minutes

Cherries, apricots, peaches, gooseberries Switch off approx. 30 minutes

Apple purée, pears, plums Switch off approx. 35 minutes

Vegetables with cold cooking water in one-litre jars When it starts to bubble Residual heat

Gherkins - approx. 35 minutes

Beetroot approx. 35 minutes approx. 30 minutes

Brussels sprouts approx. 45 minutes approx. 30 minutes

Beans, kohlrabi, red cabbage approx. 60 minutes approx. 30 minutes

Peas approx. 70 minutes approx. 30 minutes

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