Bedienungsanleitung Bosch HNG6764W6 (Seite 52 von 80) (Englisch)

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Baking on several levels

Use 4D hot air. Baked items that are placed into the

oven on trays or in baking tins/dishes at the same time

will not necessarily be ready at the same time.

Baking on two levels:

■ Universal pan: Level 3

Baking tray: Level 1

■ Baking tins/dishes on the wire rack

First wire rack: Level 3

Second wire rack: Level 1

Baking on four levels:

■ 4 wire racks with greaseproof paper

First wire rack: Level 5

Second wire rack: Level 3

Third wire rack: Level 2

Fourth wire rack: Level 1

By preparing several dishes at the same time, you can

make energy savings of up to 45 per cent. Position

baking tins/dishes next to one another or offset and

vertically stacked in the cooking compartment.

Accessories

Ensure that you always use suitable accessories and

that they are placed in the oven the right way around.

Wire rack

Slide the wire rack in with the imprint "Microwave"

facing the appliance door, and the outer rail facing

downwards.

Universal pan or baking tray

Slide the universal pan or the baking tray in carefully as

far as the limit stop with the bevelled edge facing the

appliance door.

Use the universal pan for pizzas with many toppings.

Baking tins

Dark- coloured metal baking tins are most suitable.

Tinplate baking tins, ceramic dishes and glass dishes

extend baking time and mean that the baked item will

not brown evenly. If you wish to bake using these

baking tins/dishes and using top/bottom heating, slide

in the tin/dish at level 1.

The baking tins must be resistant to heat and steam for

use in steam-assisted baking.

Greaseproof paper

Only use greaseproof paper that is suitable for the

selected temperature. Always cut greaseproof paper to

size.

Frozen products

Do not use frozen products that are heavily frosted.

Remove any ice on the food.

Some frozen products may be unevenly pre-baked.

Uneven browning may remain even after baking.

Recommended setting values

In the table, you can find the ideal heating type for

various dishes. The temperature and baking time

depend on the consistency and amount of the dough.

Setting ranges are indicated for this reason. Try using

the lower values at first. A lower temperature results in

more even browning. You can use a higher setting next

time if necessary.

Note: Baking times can not be reduced by using higher

temperatures. The dish would only be cooked on the

outside, but would not be fully baked in the middle.

The setting values apply to dishes placed into a cold

cooking compartment. By doing so, you can make

energy savings of up to 20 per cent. If you preheat the

oven, you can reduce the indicated baking times by

several minutes.

Preheating is necessary for selected dishes, and this is

indicated in the table.

If you wish to follow one of your own recipes when

baking, you should use a similar baked item in the table

as a reference.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to 20 per

cent.

Types of heating used:

■ < 4D hot air

■ % Top/bottom heating

■ $ Pizza setting

■ & Intensive heat

The levels of steam intensity are indicated as numbers

in the table:

■ 1 = Low

■ 2 = Medium

■ 3 = High

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

MW power in

watts

Steam in-

tensity

Cooking

time in

mins.

Pizza

Pizza, fresh Baking tray 3 $ 200-220 - - 25-35

Pizza, fresh, 2 levels Universal pan + baking tray 3+1 < 180-200 - - 35-45

Pizza, fresh, thin base Pizza tray 2 % 250-270 - - 20-25

Pizza, fresh, thin base Pizza tray 2 $ 220-230 - - 20-30

Pizza, chilled Wire rack 3 $ 190-210 - - 10-15

* Preheat

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