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Bosch HRG6769S6B Manual

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en Tested for you in our cooking studio
52
Yogurt
You can make your own yogurt using your appliance.
Making yoghurt
Remove accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty. Do not open the appliance door while the
appliance is in operation.
1. Heat 1 litre of milk (3.5% fat) to 90 °C on the hob
and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
2. Stir in 150 g (chilled) yoghurt.
3. Pour into cups or small jars and cover with cling film.
4. Place the cups or jars onto the cooking
compartment floor and use the settings indicated in
the table.
5. After making the yoghurt, leave it to cool in the
refrigerator.
Type of heating used:
■T Dough proving
Eco heating functions
Hot air eco and Top/bottom heating eco are intelligent
heating functions that allow you to gently cook meat,
fish and baked items. The appliance optimally controls
the supply of energy to the cooking compartment.The
food is cooked in phases using residual heat. This
means that it remains more succulent and browns less.
Depending on the method of preparation and the type
of food, it is possible to save energy. If you open the
appliance door before the food has finished cooking or
if you preheat the appliance, you may not be able to
achieve this result.
Only use genuine accessories for your appliance.
These have been tailored to the cooking compartment
and the operating modes of your appliance.Remove
any accessories that are not being used from the
cooking compartment.
Place the food into the empty cooking compartment
before the oven is heated up. For Hot air eco, select a
temperature of between 125 and 275 °C, and for Top/
bottom heating eco, select a temperature of between
150 and 250 °C. Always keep the appliance door
closed when cooking. Only cook on one level when
using this function.
The Hot air eco heating function is used to measure
both the energy consumption in air recirculation mode
and the energy efficiency class. The Top/bottom
heating eco heating function is used to measure the
energy consumption in the conventional mode.
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
Baking tins and cookware
Dark- coloured metal baking tins are most suitable.
These allow you to make energy savings of up to 35
per cent.
Cookware made from stainless steel or aluminium
reflects heat like a mirror. Non-reflective cookware
made from enamel, heat-resistant glass or coated, die-
cast aluminium is more suitable.
Tinplate baking tins, ceramic dishes or glass dishes
prolong baking time, and the cake will not brown so
evenly.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
Here, you can find specifications for various dishes. The
temperature and baking time are dependent on the
quantity and composition of the dough. Different
settings ranges are indicated for this reason. Try using
the lower values at first. A lower temperature results in
more even browning. If necessary, use a higher setting
the next time.
Note: Baking times can not be reduced by using higher
temperatures. Cakes or baked items would only be
cooked on the outside, but would not be cooked
completely in the middle.
Dish Cookware Shelf position Type of
heating
Tempera-
ture in °C
Cooking
time in hours
Yoghurt individual moulds cooking compartment floor T35-40 5-6
Tested for you in our cooking studio en
53
Types of heating used:
■. Hotair Eco
■# Top/bottom heating Eco
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Baking
Victoria Sponge Cake 2x Ø20 cm tins 2 .170-180 25-35
Light Fruit Cake high Ø20 cm tin 2 .150-170 70-90
Rich Fruit Cake high Ø23 cm tin 2 .140-160 120-180
Fruit crumble flat glass dish 3 .160-180 40-70
Sponge Cake (fatless), 3 eggs springform cake tin Ø26 cm 2 .160-170 25-40
Swiss Roll swiss roll tin 3 .180-190 15-25
Fruit Pie plate Ø20 cm or pie tin 2 .170-190 60-75
Quiche quiche tin (dark coated) 3 .190-210 35-45
(White) Bread loaf tin (1x 900 g or 2x 450 g) 2 .190-200 40-50
Scones baking tray 3 .190-210 15-20
Jam tarts 12-cup-tin 3 .180-200 20-30
Soufflé 1,2L-soufflé dish 2 .160-170 40-50
Meat Pie rectangular pie tin 2 .190-200 40-55
Jacket Potatoes baking tray 3 .150-170 60-90
Meat
Beef, slow roast joint wire rack 2 .140-150 35+40
Casserole
Diced meat (beef, pork, lamb), 500 g meat cookware, covered 2 .140 100-120
Braising steak cookware, covered 2 .140 65+60
Fish
Fish, braised, whole 300 g, e. g. trout cookware, covered 2 #190-210 25-35
Fish, braised, whole 1,5kg, e. g. salmon cookware, covered 2 #190-210 45-55
Fish fillet, plain, braised, 100 g cookware, covered 2 #190-210 15-25
Tips for keeping acrylamide to a minimum
General ■Keep cooking times as short as possible.
■Cook food until it is golden brown, but not too dark.
■Large, thick pieces of food contain less acrylamide.
Baking With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
Biscuits With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that
the chips do not dry out.
… 53 …


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