Handleiding Bosch HBG674BB1B (pagina 41 van 48) (Engels)

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en Tested for you in our cooking studio

Accessories

Ensure that you always use suitable accessories and

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

Wire rack

Insert the wire rack with the open side facing the

appliance door and the curved lip pointing downwards.

Always place ovenware, tins and dishes on the wire

rack.

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.

Baking tins and cookware

Dark- coloured metal baking tins are most suitable.

These allow you to make energy savings of up to 35

per cent.

Cookware made from stainless steel or aluminium

reflects heat like a mirror. Non-reflective cookware

made from enamel, heat-resistant glass or coated, die-

cast aluminium is more suitable.

Tinplate baking tins, ceramic dishes or glass dishes

prolong baking time, and the cake will not brown so

evenly.

Greaseproof paper

Only use greaseproof paper that is suitable for the

selected temperature. Always cut greaseproof paper to

size.

Recommended setting values

Here, you can find specifications for various dishes. The

temperature and baking time are dependent on the

quantity and composition of the dough. Different

settings ranges are indicated for this reason. Try using

the lower values at first. A lower temperature results in

more even browning. If necessary, use a higher setting

the next time.

Note: Baking times can not be reduced by using higher

temperatures. Cakes or baked items would only be

cooked on the outside, but would not be cooked

completely in the middle.

Types of heating used:

■. Hotair Eco

■# Top/bottom heating Eco

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Tempera-

ture in °C

Cooking

time in mins.

Baking

Victoria Sponge Cake 2x Ø20 cm tins 2 .170-180 25-35

Light Fruit Cake high Ø20 cm tin 2 .150-170 70-90

Rich Fruit Cake high Ø23 cm tin 2 .140-160 120-180

Fruit crumble flat glass dish 3 .160-180 40-70

Sponge Cake (fatless), 3 eggs springform cake tin Ø26 cm 2 .160-170 25-40

Swiss Roll swiss roll tin 3 .180-190 15-25

Fruit Pie plate Ø20 cm or pie tin 2 .170-190 60-75

Quiche quiche tin (dark coated) 3 .190-210 35-45

(White) Bread loaf tin (1x 900 g or 2x 450 g) 2 .190-200 40-50

Scones baking tray 3 .190-210 15-20

Jam tarts 12-cup-tin 3 .180-200 20-30

Soufflé 1,2L-soufflé dish 2 .160-170 40-50

Meat Pie rectangular pie tin 2 .190-200 40-55

Jacket Potatoes baking tray 3 .150-170 60-90

Meat

Beef, slow roast joint wire rack 2 .140-150 35+40

Casserole

Diced meat (beef, pork, lamb), 500 g meat cookware, covered 2 .140 100-120

Braising steak cookware, covered 2 .140 65+60

Fish

Fish, braised, whole 300 g, e. g. trout cookware, covered 2 #190-210 25-35

Fish, braised, whole 1,5kg, e. g. salmon cookware, covered 2 #190-210 45-55

Fish fillet, plain, braised, 100 g cookware, covered 2 #190-210 15-25

Tested for you in our cooking studio en

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).

Slow cook

Slow cooking is a technique for cooking food over a

long period at low temperatures. For this reason, it is

also called "low-temperature cooking".

Slow cooking is ideal for all prime cuts (e.g. tender

portions of beef, veal, pork, lamb or poultry) which are

to be cooked "à point". The meat will remain succulent

and tender.

The benefit of this cooking method is that it allows lots

of scope for menu planning because slow-cooked meat

is easy to keep warm. You do not have to turn the meat

when cooking. Keep the appliance door closed in order

to maintain an even cooking climate.

Only use fresh, clean and hygienic meat without bones.

Carefully remove sinews and fat from around the edge.

Fat develops a strong, distinct flavour during slow

cooking. You can also use seasoned or marinated

meat. Do not use defrosted meat.

Meat can be carved immediately following slow

cooking. No standing time is required. Due to the

special cooking method, the meat looks pink, but is not

raw or undercooked.

Note: Delayed-start operation with an end time is not

possible for the slow cooking heating type.

Cookware

Use shallow cookware, e.g. a glass/porcelain serving

dish. Place the cookware into the cooking compartment

to preheat it.

Always place the uncovered cookware onto the wire

rack at level 2.

You can find additional information in the tips on slow

cooking attached to the settings table.

Your appliance features the heating type "Slow cook".

Only start operation when the cooking compartment

has fully cooled down. Allow the cooking compartment

to warm up for approx. 15 minutes with the cookware

inside.

Sear the meat on the hotplate at a very high heat and

for a sufficiently long time on all sides, even on the

ends. Place into the preheated cookware right away.

Place the cookware containing the meat into the

cooking compartment once again and cook slowly.

Recommended setting values

The slow cooking temperature and cooking time are

dependent on the size, thickness and quality of the

meat. Different settings ranges are indicated for this

reason.

Type of heating used:

■. Slow cooking

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.

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 at least 400 g at once on a baking tray so that

the chips do not dry out.

Dish Cookware Shelf posi-

tion

Heating

function

Searing time

in mins

Tempera-

ture in °C

Cooking

time in

mins

Poultry

Duck breast, medium rare, 300 g each Cookware, uncovered 2 .6-8 90* 45-60

Chicken breast fillet, 200 g each, well

done

Cookware, uncovered 2 .4 120* 45-60

Turkey breast, boned, 1 kg, well done Cookware, uncovered 2 .6-8 120* 110-130

Pork

Pork tenderloin steak, 5-6 cm thick,

1.5 kg

Cookware, uncovered 2 .6-8 80* 130-180

Fillet of pork, whole Cookware, uncovered 2 .4-6 80* 45-70

* Preheat

Bosch HBG674BB1B Handleiding

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