Suggestions And Practical Advice For Baking - Bosch HB.13B Series Instruction Manual

Small pastries
Puff pastry
Yeast dough
Bread and rolls
Preheat the oven for bread-making unless otherwise instructed.
Do not spill water directly into the oven when it is hot.
Bread and rolls
Yeast bread made using 1.2 kg of flour
Fermented dough bread made using 1.2 kg of flour
Flat bread
Bread rolls (no preheating)

Suggestions and practical advice for baking

If you want to use your own recipe.
You can therefore check if your sponge
cake is ready.
The cake is too flat.
The cake has a peaked centre, but the
edges are lower.
The cake is too brown on top.
The cake is too dry.
The cake or pie (e. g. cheese pie) looks
fine but has not finished cooking prop-
erly in the centre (watery).
Pastries are not evenly browned.
The fruit pie is not brown enough at the
bottom.
The fruit juices are spilling out.
Small pastries made with yeast may
stick together during baking.
Various levels have been used for bak-
ing. Pastries on the upper tray are
browner than those on the lower tray.
When baking juicy pies, condensation
forms.
Accessories
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Universal tray + oven tray
The similar recipes shown in the tables can be used as guidance.
About 10 minutes before the end of the cooking time indicated in the recipe, insert a
wooden skewer into the top of the cake. The cake will be ready if the skewer comes out
clean.
Next time use less liquid or lower the oven temperature by 10 degrees. Bear in mind the
mixing times indicated in the recipe.
Do not grease the sides of the springform tin. After baking, carefully remove the cake
with a knife.
Put it lower down in the oven, select a lower temperature and leave it to bake for longer.
Insert a skewer in the cake when it is finished. Then pour a few drops of fruit juice or
alcoholic drink over the cake. Next time, increase the oven temperature by 10 degrees
and reduce the cooking time.
Next time, use less liquid and leave the product for a little longer in the oven, at a lower
temperature. For cakes with a liquid layer, firstly bake the base. Cover the base with
almonds or breadcrumbs and add the coating. Bear in mind the recipes and cooking
times.
Select a lower temperature and the pastries will brown more uniformly. Overhanging
greaseproof paper may affect air circulation. Always trim greaseproof paper to fit the
baking tray.
Next time put the pie in at a lower level.
Next time use the universal tray if available.
Leave a space of about 2 cm between them. Then they will have enough space to rise
and brown on all sides.
To bake on several levels, always select the 3D Hot air option
at the same time are not necessarily ready at the same time.
During baking, steam may be produced which escapes through the top of the door.
Steam may condense on the control panel or on the front of adjacent units and drip in
the form of condensation. This is simply due to the laws of physics.
Level
3
3+1
5+3+1
3
3+1
Accessories Level
Universal tray 2
Universal tray 2
Universal tray 3
Oven tray 3
Type of Temperature
heating in °C
190-200
<
190-200
<
170-180
<
170-190
<
160-180
<
Type of Temperature
heating in °C
270
<
200
270
<
190
250-270
<
190-210
<
< . Trays put in the oven
Time
in minutes
25-35
30-40
35-45
20-30
25-35
Time
in minutes
5
30-40
5
35-45
10-15
20-30
15