Bedienungsanleitung Bosch HRG6769S6B (Seite 43 von 64) (Englisch)

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en Tested for you in our cooking studio

Rich fruit cake high Ø23 cm tin 2 <130-150 - 150-180

Fruit crumble flat glass dish 3 <150-170* - 35-45

Sponge Cake (fatless), 3 eggs springform cake tin Ø26 cm 2 <160-170* - 25-35

Sponge Cake (fatless), 3 eggs springform cake tin Ø26 cm 2 <150-160 1 10

- 20-25

Sponge flan, 6 eggs springform cake tin Ø28 cm 2 <150-170* - 30-50

Sponge flan, 6 eggs springform cake tin Ø28 cm 2 <150-160 1 10

- 30-35

Swiss roll swiss roll tin 3 <180-190* - 10-15

Swiss roll swiss roll tin 3 <180-190* 1 10-15

Fruit Pie plate Ø20 cm or pie tin 2 $160-170 - 55-65

Quiche quiche tin (dark coated) 3 $190-210 - 30-40

(White) Bread loaf tin (1x 900 g or 2x 450 g) 2 <180-200* - 20-30

(White) Bread loaf tin (1x 900 g or 2x 450 g) 2 <190-200 2 30-40

Scones baking tray 3 <180-200* - 10-14

Biscuits baking tray 3 <140-160* - 10-25

Small Cakes 12-cup-tin 3 <140-160* - 20-30

Puff pastry slices baking tray 3 <170-190* - 20-35

Puff pastry slices baking tray 3 <200-220* 1 15-25

Jam tarts 12-cup-tin 3 <170-190* - 15-30

Meringue baking tray 3 <80-90* - 120-150

Pavlova baking tray 3 <90-100* - 120-180

Soufflé 1,2L-soufflé dish 2 <160-170* - 35-45

Soufflé 1,2L-soufflé dish 2 <160-180 2 35-45

Soufflé individual moulds 2 %170-190 - 65-75

Choux pastry baking tray 3 <190-210* - 30-40

Choux pastry baking tray 3 <200-220* 1 25-35

Meat Pie rectangular pie tin 2 <180-190 - 40-50

Meat Pie rectangular pie tin 2 <170-180 2 40-50

Yorkshire pudding 12-cup-tin 3 <200-220* - 15-25

Jacket potatoes baking tray 3 <150-170 - 75-90

Jacket potatoes universal pan 3 <180-190 2 40-50

Pizza, homemade baking tray 3 $200-220 - 25-35

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

Pizza, homemade, thin base pizza tray 2 $210-220 - 25-30

Multishelf baking

Victoria Sponge Cake, 2 levels 4x Ø20 cm tins 3+1 <160-170* - 25-35

Scones, 2 levels 2 baking trays 3+1 <170-190* - 12-16

Biscuits, 2 levels 2 baking trays 3+1 <140-160* - 10-25

Biscuits, 3 levels 3 baking trays 5+3+1 <140-160* - 15-30

Small cakes, 2 levels 2x 12-cup-tins 3+1 <140-160* - 22-32

Puff pastry slices, 2 levels 2 baking trays 3+1 <170-190* - 25-45

Puff pastry slices, 3 levels 3 baking trays 5+3+1 <170-190* - 25-45

Jam tarts, 2 levels 2x 12-cup-tins 3+1 <170-190* - 20-35

Meringues, 2 levels 2 baking trays 3+1 <80-90* - 120-150

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Tempera-

ture in °C

Steam in-

tensity

Cooking

time in mins.

* Preheat

Tested for you in our cooking studio en

Tips on baking

Roasting and braising

Here, you can find information on roasting and braising

poultry and meat. You can find the ideal settings for

many dishes in the settings tables.

Poultry

For duck or goose, pierce the skin on the underside of

the wings. This allows the fat to run out.

If using duck breast, score the skin. Do not turn duck

breasts.

When you turn poultry, ensure that the breast side or

the skin side is underneath at first.

Poultry will turn out particularly crispy and brown if you

baste it towards the end of the roasting time with butter,

salted water or orange juice.

Meat

Baste lean meat with fat as required or cover it with

strips of bacon.

Score the rind crosswise. If you turn the joint when

cooking, ensure that the rind is underneath at first.

When the joint is ready, turn off the oven and allow it to

rest for another 10 minutes in the cooking

compartment. This allows the meat juices to be better

distributed. Wrap the joint in aluminium foil if necessary.

The recommended resting time is not included in the

cooking time indicated.

Jacket potatoes, 2 levels universal pan + baking tray 3+1 <150-170* - 75-90

(White) Bread, 2 levels 4x loaf tins 3+1 <170-190* - 30-40

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

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Tempera-

ture in °C

Steam in-

tensity

Cooking

time in mins.

* Preheat

You want to find out whether the cake

is completely cooked in the middle.

Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-

idue, the cake is ready.

The cake collapses. Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.

Adhere to the specified ingredients and preparation instructions in the recipe.

The cake has risen in the middle but

is lower around the edge.

Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.

The fruit juice overflows. Next time, use the universal pan.

Small baked items stick to one

another during baking.

There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to

expand well and brown on all sides.

The cake is too dry. Set the temperature 10 °C higher and shorten the baking time.

The cake is generally too light in col-

our.

If the shelf position and the cookware are correct, then you should increase the temperature if necessary or

extend the baking time.

The cake is too light on top, and too

dark underneath.

Bake the cake one level higher in the oven the next time.

The cake is too dark on top, and too

light underneath.

Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking

time.

Cakes baked in a tray or tin are too

brown at the back.

Place the baking tray in the middle of the accessories, not directly against the back wall.

The whole cake is too dark. Select a lower temperature next time and extend the baking time if necessary.

The cake is unevenly browned. Select a slightly lower temperature.

Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.

Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment back

wall.

When baking small items, you should use similar sizes and thicknesses wherever possible.

You were baking on several levels.

The items on the top baking tray are

darker than those on the lower baking

tray.

Always select 4D hot air when baking on several levels. 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.

The cake looks good, but is not

cooked properly in the middle.

Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For cakes with a moist

topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the topping on top.

The cake cannot be turned out of the

dish when it is turned upside down.

Allow the cake to cool down for 5 to 10 minutes after baking. If it still sticks, carefully loosen the cake around

the edges again using a knife. Turn the cake tin upside down again and cover it several times with a cold, wet

cloth. Next time, grease the baking tin/dish and sprinkle with breadcrumbs.

Bosch HRG6769S6B Seite 43

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