Baking Tips; Meat, Poultry, Fish - Bosch HBA53B5.0A Instruction Manual

Bread and rolls
When baking bread, preheat the oven, unless instructions state
otherwise.
Bread and rolls
Yeast bread with 1.2 kg flour
Sourdough bread with 1.2 kg
flour
Flatbread
Bread rolls (do not preheat)
Rolls made with sweet yeast
dough

Baking tips

You wish to bake according to your own
recipe.
How to establish whether sponge cake
is baked through.
The cake collapses.
The cake has risen in the middle but is
lower around the edge.
The cake goes too dark on top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, streaked with water).
The cake is unevenly browned.
The bottom of a fruit cake is too light.
The fruit juice overflows.
Small baked items made out of yeast
dough stick to one another when bak-
ing.
You were baking on several levels. The
items on the top baking tray are darker
than that on the bottom baking tray.
Condensation forms when you bake
moist cakes.

Meat, poultry, fish

Ovenware
You may use any heat­resistant ovenware. The universal pan is
suitable for large roasts.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well cooked.
Increase the cooking times.
Information in the tables:
Ovenware without a lid = open
Ovenware with a lid = closed
Always place the ovenware in the centre of the wire rack.
18
Accessories
Universal pan
Universal pan
Universal pan
Baking tray
Baking tray
Universal pan + baking tray
Use similar items in the baking tables as a guide.
Approximately 10 minutes before the end of the baking time specified in the recipe, stick
a cocktail stick into the cake at the highest point. If the cocktail stick comes out clean,
the cake is ready.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the
specified mixing times in the recipe.
Do not grease the sides of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit
juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees higher
and reduce the baking time.
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs
and then place the topping on top. Please follow the recipe and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using
paper can affect the air circulation. For this reason, always cut greaseproof paper to fit
the baking tray.
Place the cake one level lower the next time.
Next time, use the deeper universal pan, if you have one.
There should be a gap of approx. 2 cm around each item. This gives enough space for
the baked items to expand well and turn brown on all sides.
Always use : 3D hot air to bake on more than one level. Baking trays that are placed in
the oven at the same time will not necessarily be ready at the same time.
Baking may result in the formation of water vapour, which escapes above the door. The
steam may settle and form water droplets on the control panel or on the fronts of adja-
cent units. This is a natural process.
Never pour water into the hot oven.
Level Type of
heating
2
%
2
%
2
%
3
%
3
%
3+1
:
Top/bottom heating. Protruding greaseproof
%
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
Roasting
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The
meat cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
Temperature Cooking time
in °C in minutes
270 5
200 30-40
270 8
200 35-45
270 10-15
200-220 20-30
180-200 15-20
160-180 20-30