Preprepared Products; Special Dishes; Preserving - Bosch HR445213N Instruction Manual

Preprepared products

Observe the instructions on the packaging.
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
Strudel, frozen
Chips
Pizza
Pizza baguette

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.
Pour into small sealable jars and cover with cling film.
3.
Dish
Yoghurt
Proving yeast dough

Preserving

For preserving, the jars and rubber seals must be clean and
intact. If possible, use jars of the same size. The information in
the table is for round, one-litre jars.
Caution!
Do not use jars that are larger or taller than this. The lids could
crack.
Only use fruit and vegetables in good condition. Wash them
thoroughly.
The times given in the tables are a guide only. The time will
depend on the room temperature, number of jars, and the
quantity and temperature of the contents. Before you switch off
the appliance or change the cooking mode, check whether the
contents of the jars are bubbling as they should.
Preparation
1. Fill the jars, but not to the top.
Wipe the rims of the jars, as they must be clean.
2.
Place a damp rubber seal and a lid on each jar.
3.
Fruit in one-litre jars
Apples, redcurrants, strawberries
Cherries, apricots, peaches, gooseberries
Apple purée, pears, plums
Accessories
Baking sheet
Baking sheet
Wire rack
Wire rack
Ovenware
Sealable yoghurt 1
jars
Place the heat- on the oven floor
resistant dish
The cooking result greatly depends on the quality of the food.
Pre-browning and irregularities can sometimes even be found
on the raw product.
Level Type of
heating
%
3
%
3
%
2
%
3
Place the jars on a wire rack and slide in at level 1.
4.
5. Set the baking temperature to 50 °C and continue as
indicated.
Proving yeast dough
Prepare the yeast dough as usual, place it in a heat-resistant
1.
ceramic dish and cover with a lid.
2. Preheat the oven as indicated.
Close the oven door and allow the yeast dough to prove in
3.
the oven.
Type of Temperature
heating
%
50 °C
%
preheat to 50 °C
Switch off the appliance and
place the yeast dough in the
oven
Seal the jars with the clips.
4.
Place no more than six jars in the cooking compartment.
Making settings
Insert the universal pan at level 2. Arrange the jars on it so
1.
that they do not touch each other.
2. Pour ½ litre of hot water (approx. 80 °C) into the universal
pan.
3. Close the oven door.
$
4. Set Bottom heating.
Set the temperature to between 170 and 180 °C.
5.
Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to form at
short intervals. Switch off the oven.
After 25 to 35 minutes of residual heat, remove the preserving
jars from the cooking compartment. If they are allowed to cool
for longer in the cooking compartment, germs could multiply,
promoting acidification of the preserved fruit.
When it starts to bubble
Switch off
Switch off
Switch off
Temperature in Cooking time
°C in minutes
200-220 30-40
190-210 25-30
200-220 15-20
200-220 20-25
Cooking time
6-8 hours
5-10 minutes
20-30 minutes
Residual heat
approx. 25 minutes
approx. 30 minutes
approx. 35 minutes
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