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Istruzioni per l'uso Bosch, Modello BO211930/11

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Refer to the chapter basic settings if you want to change the standby screen. Note: The display contrast depends on the vertical viewing angle. Activating the Oven To leave standby do one of the following: • touch a key • open or close the oven door • turn the temperature knob • turn the function knob Now you are able to set the required function. Read the relevant chapter on how to activate the required function. Note: The standby screen reappears after one minute if no further function is chosen. The display light goes off. Setting the Oven 165 166 The main operations of your oven are easily set using the knobs. Using the right knob you can set the temperature. To switch on the light in the oven, turn the temperature knob one position to the right. The temperature range is 50 - 300 °C. Using the left knob you can set the cooking mode. The top position is hot air. Setting the Temperature and Cooking Mode 1 Set the temperature knob to the required temperature. Temperature and cooking mode symbol appear on the display. The light in the oven goes on. To select another cooking mode: 2 Turn the function knob until the required cooking mode appears on the screen. The heating up symbol f appears until the required temperature is reached. The symbol appears again when the oven heats during operation. The temperature and cooking mode can be changed at any time. When the meal is ready switch the oven off using the temperature knob. The oven light goes off. The standby screen appears. Current Oven Temperature Display The current oven temperature is briefly shown when you press the a info key. Using the b key you can return to the standard screen. Note: Depending on the heating mode, a slight temperature variation after heating up during use is normal. Baking Table Cakes and biscuits Level from Hot air Economy Hot air and Top and Baking below bottom heat bottom heat time Temp. °C Temp. °C Temp. °C Temp. °C Min. Swiss roll 2 210 7-9 Flan base 2 165-175 30-35 Fruit flan on yeast dough 2 165 165-175 40-45 Fruit flan on short-crust pastry 2 165 165 165 165-175 40-45 Small flaky pastry cakes 1+3/2* 180 180 190 15-20 Cheesecake (high) 2 165 165 165 165-170 90-100 Cheesecake slices (flat) 2 165 165 165 165-175 45-50 Sponge cake (round) 2 160-170 160-175 170-175 50-60 Loaf cake 2 160-170 160-175 170-175 50-60 Yeast dough ring cake (tall) 1 160-175 165-175 40-50 Biscuits 1+3/2* 160-175 160-175 165-170 15-20 ‘Hefezopf’ 2 165 165-170 30-40 Cake on baking tray (dry top) 2 165-170 165-170 165-170 40-50 Cake on baking tray (moist top)2 165-170 165-170 170 165-170 40-50 Cream puffs 1+3/2* 180 180 180-190 20-25 Mixed-grain bread** 2 200/170 210/170 40-50 * In the economy and hot air modes you can bake simultaneously on several levels. ** Preheat the appliance to the specified temperature. Switch back to the second temperature when inserting the food. Note: The values given above should be looked upon as recommended values. We advise you to always preheat the oven. For baking yeast dough we recommend the hot air circulation mode. The recommended mode is printed in bold. Roasting Table Dish Level from below Hot air Temp. °C Grill and hot air Temp. °C Top and bottom heat Temp. °C Cooking time Minutes Beef Roast beef 1,5 kg* Roast beef rare 1,5 kg** Roast beef medium 1,5 kg** Roast beef well done 1,5 kg** Pork 2 2 2 2 180 230/180 230/180 230/180 230/180 230/180 180 60-90 45-50 60-70 90-100 Pork roast 1,5 kg** Pork roast with rind 1,5 kg*** Smoked pork 1,5 kg** Leg of pork*** Collared roast** Veal 2 2 2 2 2 230/180 180/200 180/160 150/200 230/180 230/180 180/200 150/200 230/180 60-70 60-70 40-50 50-60 60-70 Roast veal** Leg of veal*** Loin of veal 2 2 2 230/180 150/180 160-170 150/180 230/180 60-70 50-60 20 Stuf fed breast of veal* 2 120-130 120 * First brown the meat all-round in the casserole on the cooker. ** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes. *** Cook the meat at a low temperature, set the temperature higher for the last 15-20 minutes. Note: The values given above should be looked upon as recommended values. We advise you to always preheat the oven. The recommended mode is printed in bold. Roasting Table Dish Level from Hot air Grill and Top and Cooking below hot air bottom heat time Temp. °C Temp. °C Temp. °C Minutes Venison Roast boar* 2 170-180 60-90 Leg of venison* 2 170-180 60-80 Saddle of venison 2 165-175 170-180 20-25 Leg of lamb* 2 180-200 35-45 Poultry Duck 2-3 kg** 2 160/190 160/190 100-120 Duck breast 2 160 160 15-20 Goose 2-3 kg** 2 160/190 160/190 100-120 Turkey 3-4 kg** 2 160/190 160/190 120-180 Roast chicken 2 180 180 50-60 * First brown the meat all-round in the casserole on the cooker. ** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes. Note: The values given above should be looked upon as recommended values. We advise you to always preheat the oven. The recommended mode is printed in bold. Grilling Table Dish Level ...