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Turn the pieces of fish after Z of the specified time. If you are grilling directly on the wire rack, you should also Whole fish do not need to be turned. Place the whole fish in the insert the baking tray at level 1. The fish juices are collected in oven in swimming position with the dorsal fin facing upwards. the pan and the oven is kept cleaner. Fish Weight Accessories and Level Type of Temperature Cooking time ovenware heating °C, grill setting in minutes Fish, whole 1.0 kg Wire rack 2 % 190-210 45-50 1.5 kg Wire rack 2 % 180-200 55-65 Fish, in slices (e.g. steaks) 300 g each Wire rack 2 % 190-210 40-45 Tips for roasting and grilling The table does not contain information Select the next lowest weight from the instructions and extend the time. for the weight of the joint. How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”. Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a little longer. The roast is too dark and the crackling Check the shelf height and temperature. is partly burnt. The roast looks good but the juices are Next time, use a smaller roasting dish or add more liquid. burnt. The roast looks good but the juices are Next time, use a larger roasting dish and use less liquid. too clear and watery. Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through the steam outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent units. Bakes, gratins, toast With bakes, the cooking time depends on the size of the ovenproof dish and the height of the bake. The values specified Always place the ovenware on the wire rack. in the tables are guidelines only. Dish Accessories and oven-Level Type of Temperature, Cooking time ware heating °C in minutes Bakes Bake, sweet Ovenproof dish 2 % 170-190 50-60 Pasta bake Ovenproof dish 2 % 210-230 25-35 Gratin Potato gratin made using raw ingredi-Ovenproof dish 2 % 170-190 45-55 ents, Max. 2 cm deep Preprepared products The cooking result greatly depends on the quality of the food. Pre-browning and irregularities can sometimes even be found Observe the instructions on the packaging. on the raw product. If you line the accessories with greaseproof paper, make sure that the paper is suitable for these temperatures. Make sure the paper is a suitable size for the dish to be cooked. Dish Accessories Level Type of Temperature, Cooking time heating °C in minutes Chips Aluminium baking 2 % 210-230 25-35 tray Pizza Wire rack 2 % 200-220 15-20 Note When cooking frozen meals, the shape of the aluminium baking tray may change (the baking tray distorts). The reason for this is the large temperature differences that the accessory is subjected to. The deformation disappears as early as during the cooking process. Special dishes Low temperatures are particularly good for preparing yeast dough and home-made yoghurt. Remove the accessories from the oven. Preparing yoghurt 1. Bring 1 litre of milk (3.5% fat) to the boil, let it cool to 40 °C. 2. Add 150 g yoghurt (from the refrigerator) to the milk and stir well. 3. Pour into small sealable jars and cover with cling film. 4. Place the jars on a wire rack and slide in at level 1. 5. Set the baking temperature to 50 °C and continue as indicated. Proving yeast dough 1. Prepare the yeast dough as usual, place it in a heat-resistant ceramic dish and cover with a lid. 2. Preheat the oven as indicated. 3. Close the oven door and allow the yeast dough to prove in the oven. Dish Ovenware Type of Temperature Cooking time heating Yoghurt Sealable yoghurt 1 % 50 °C 6-8 hours jars Proving yeast dough Place the heat-on the oven floor % preheat to 50 °C 5-10 minutes resistant dish Switch off the appliance and 20-30 minutes place the yeast dough in the oven Acrylamide in foodstuffs Acrylamide is mainly produced in grain and potato products toast, bread rolls, bread or fine baked goods (biscuits, prepared at high temperatures, such as potato crisps, chips, gingerbread, cookies). Tips for keeping acrylamide to a minimum when preparing food General ¦ Keep cooking times to a minimum. ¦ Cook meals until they are golden brown, but not too dark. ¦ Large, thick pieces of food contain less acrylamide. Baking With top/bottom heating max. 200 °C. With 3D hot air or hot air max.180 °C. Biscuits With top/bottom heating max. 190 °C. With 3D hot air or hot air max. 170 °C. Egg or egg yolk reduces the production of acrylamide. Oven chips Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray so that the chips do not dry out Test dishes These tables have been produced for test institutes to facilitate the inspection and testing of the various appliances. In accordance with EN 50304/EN 60350 (2009) and IEC 60350. Baking German apple pie: Change the position of the dark springform...
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