Bedienungsanleitung Bosch HHF113BR0B (Seite 29 von 32) (Englisch)

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en Tested for you in our cooking studio

Yoghurt

You can use your appliance to make your own yoghurt.

Remove accessories and shelf supports from the

cooking compartment. The cooking compartment must

be empty.

1. Heat 1 litre of milk (3.5% fat) to 90 °C on the hob

and then leave it to cool down to 40 °C.

It is sufficient to heat UHT milk to 40 °C.

2. Stir in 30 g (approx. 1 tbsp) (chilled) yoghurt.

3. Pour into cups or small jars with lids and cover.

4. Place the cups or jars onto the cooking

compartment floor and use the settings indicated in

the table.

5. After making the yoghurt, leave it to cool in the

refrigerator.

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

crisps, chips, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

Chips Universal pan 3 <*210-220 20-25

Universal pan + baking tray 3+1 <*180-190 30-35

Duchess potatoes Universal pan 3 <*200-210 15-20

Hash browns (fried potatoes) Universal pan 3 <*200-210 15-20

Potato wedges Universal pan 3 <*190-210 20-25

Baked goods, frozen

Rolls, baguettes Universal pan 3 <*180-190 10-15

Baked goods, prebaked

Part baked white bread Universal pan 3 <*180-190 15-20

Universal pan + wire rack 3+1 <*160-170 20-25

Fried foods, frozen

Fish fingers Universal pan 3 <*200-210 15-20

Chicken nuggets Universal pan 3 <*170-180 20-25

Lasagne, frozen

Lasagne, 400 g Wire rack 2 <*180-190 35-40

Lasagne, 1200 g Wire rack 2 <*180-190 40-50

Lasagne, chilled

Lasagne, 400 g Wire rack 2 <*170-180 25-30

Lasagne, 1200 g Wire rack 2 <*170-180 30-35

Food Dish Shelf

position

Type of

heating

Temperature

in °C

Time

in minutes

* Preheat.

Dish Accessories/cookware Shelf position Heating

function

Tempera-

ture in °C

Cooking time

Yoghurt Cup/jar Cooking compart-

ment floor

^- 4-5h

Tips for keeping acrylamide to a minimum

General ■Keep cooking times as short as possible.

■Cook food until it is golden brown, but not too dark.

■Large, thick pieces of food contain less acrylamide.

Baking With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

Tested for you in our cooking studio en

Drying

You can achieve outstanding drying results with hot air.

With this type of preserving, flavours are concentrated

as a result of the dehydration.

Only use unblemished, fresh fruit, vegetables and herbs

and wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and then dry the fruit

thoroughly.

If necessary, cut it into pieces of equal size or slice it

thinly. Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them. Drain the

excess water from the blanched vegetables and spread

them evenly on the wire rack.

Dry herbs on the stem. Spread the herbs out evenly and

slightly heaped on the wire rack.

Use the following shelf positions for drying:

■1 wire rack: Position 3

■2 wire racks: Positions 3 + 1

Turn very juicy fruit and vegetables several times. After

drying, remove the dried food from the paper

immediately.

In the table, you will find settings for drying various

foodstuffs. The temperature and drying time are

dependent on the type, moisture, ripeness and

thickness of the food. The longer you leave the food to

be dried, the better it will be preserved. The more thinly

you slice the food, the more quickly it will dry and the

more flavour it will retain.For this reason, the table

specifies setting ranges.

If you wish to dry food that is not listed in the table, you

should use the settings listed in the table for similar

food as reference.

Prove dough

Your yeast dough will prove considerably more quickly

using this heating function than at room temperature

and will not dry out. Do not start the appliance if the

cooking compartment is not completely cool.

Always allow yeast dough to prove twice.Use the

settings indicated in the settings tables for the first and

second proving stages (dough fermentation stage and

final fermentation stage).

Dough fermentation

Place the dough into a heat-resistant bowl and place

this onto the wire rack. Use the settings indicated in the

table.

Do not open the appliance door while the dough is

proving, otherwise moisture will escape. Do not cover

the dough.

Condensation builds up during the proving process,

which steams up the door panel. Wipe out the cooking

compartment after dough proving.Remove any

limescale with a little vinegar and wipe with clean water.

Final fermentation

Place your dough into the oven at the shelf position

indicated in the table.

If you want to preheat the oven, the final fermentation

stage takes place outside the appliance in a warm

place.

The temperature and proving time are dependent on

the type and quantity of the ingredients. For this reason,

the values indicated in the settings table are intended

as a guide only.

Biscuits With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Oven chips Spread out a single layer evenly on the baking tray. Cook approx. 400-600 g at once on a baking tray so

that the chips do not dry out and become crunchy.

Tips for keeping acrylamide to a minimum

Fruit, vegetables and herbs Accessories Heating

function

Temperature in

°C

Cooking time in

hours

Pomes (apple rings, 3 mm thick, 200 g per wire rack) 1-2 wire racks <80 4-8

Root vegetables (carrots), grated, blanched 1-2 wire racks <80 4-7

Sliced mushrooms 1-2 wire racks <80 5-8

Herbs, washed 1-2 wire racks <60 2-5

Dish Accessories/cookware Shelf posi-

tion

Heating

function

Step Temperature

in °C

Cooking

time in

mins

Yeast dough, light Bowl 2 ^1. -* 25-30

Universal pan or loaf tin 2 ^2. -* 10-20

* Heat up up to 50 °C with %

Bosch HHF113BR0B Seite 29

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