User manual BOSCH HEV100551

[. . . ] EN Instruction manual Table of contents Important information . Push in control knobs (according to models) . 5 5 6 7 8 8 8 9 9 10 11 12 Before using for the first time . 19 3 Table of contents Packaging and old appliances . [. . . ] Shorten the baking times indicated by 5 to 10 minutes if you have preheated the oven. More information can be found in the Baking tips" section which follows the tables. Cakes in tins Sponge cake, simple Sponge cake, delicate '(e. g. pound cake) Short pastry base with edge Cake base made from sponge mixture Sponge cake Tin on the wire grill Bowl/Vienna ring/ cake tin Bowl/Vienna ring/ cake tin Springform cake tin Fruit cake base Springform cake tin Level 2 2 1 2 2 1 Type of Tempera heating ture in ºC t t t t t t 170 190 150 170 170 190 150 170 160 180 170 190 Baking time in minutes 50 60 60 70 25 35 20 30 30 40 70 90 Fruit cake or cheesecake, short Non stick springform pastry* cake tin 20 Cakes in tins Tin on the wire grill Level 2 1 Type of Tempera heating ture in ºC t t 160 180 180 200 Baking time in minutes 50 60 50 60 Fruit cake, fine sponge mixture Springform cake tin/bowl mould Savoury cakes* (e. g. quiche/onion tart) * Springform cake tin Allow cakes to cool in the oven for approximately 20 minutes. Level 2 3 3 2 3 3 2 2 Type of heating t t t t t t t t Level Temperature in ºC 160 180 170 190 170 190 170 190 160 180 150 170 180 200 220 240 Type of heating t t t Tempera ture in ºC 270 200 270 200 200 220 Baking time in minutes 20 30 40 50 15 20 30 40 60 70 90 100 55 65 25 35 Cooking time in minutes 8 35 45 8 40 50 20 30 Cakes on the tray Sponge or yeast pastry with Enamel tray dry topping Sponge or yeast pastry with Enamel tray fruit topping Swiss roll (preheat) Plaited loaf made with 500 g flour Stollen made with 500 g flour Stollen made with 1 kg flour Strudel, sweet Pizza Bread and rolls Enamel tray Enamel tray Enamel tray Enamel tray Enamel tray Enamel tray Bread made from 1. 2 kg flour* (preheat) Sour dough bread made from 1. 2 kg flour* (preheat) Bread rolls (e. g. rye rolls) * Enamel tray Enamel tray Enamel tray 2 2 3 Never pour water directly into a hot oven. 21 Small baked products Biscuits Meringue Cream puffs Macaroons Puff pastry Enamel tray Enamel tray Enamel tray Enamel tray Enamel tray Level 3 3 2 3 3 Type of heating t t t t t Temperature in ºC 150 170 70 90 200 220 100 120 200 220 Baking time in minutes 10 20 100 120 30 40 30 40 20 30 Baking tips You wish to cook to your own recipe. How to check that a sponge cake is cooked properly. Refer to the instructions in the tables for similar types of food. Approximately 10 minutes before the end of the baking time given in the recipe, pierce the tallest point of the cake with a cocktail stick. The cake is done if the cocktail stick comes out clean. Next time, use less liquid or decrease the oven temperature by 10 degrees. Observe the cooking times in the recipe. Do not grease the sides of the springform cake tin. As soon as the cake is done, carefully loosen the cake around the edges using a knife. Insert it at a lower level in the oven, select a lower temperature and cook the cake a little while longer. Use a toothpick to make small holes in the finished cake. Then drizzle fruit juice or alcohol over the top. Next time you should decrease the temperature by around 10 degrees and reduce the baking times. Next time you should add a little less liquid and cook for a little longer at a lower temperature. Cakes with fruit topping: Precook the base first of all. Sprinkle with almonds or breadcrumbs and then place the topping over this. [. . . ] The function selector remains switched on during this time. 30 minutes Vegetables with cold stock in 1 litre jars Cucumbers Beetroot Brussel sprouts Beans, kohlrabi, red cabbage Peas Remove the jars Never place the hot jars on a cold or wet surface as this could cause the glass to crack. 29 Energy saving tips Only preheat the oven if it specifies in the recipe or in the table in the instruction manual that you should do so. Use non stick, black painted or enamelled tins. If you have several cakes to bake it is best to bake them one after the other. [. . . ]