Bosch HHF113B 0B Series - Frozen Foods and Yoghurt Making

en How it works
28
Food Dish Shelf posi-
tion
Type of
heating
Temperature
in
°
C
Time in
minutes
Fish fingers Universal pan 3
1
200-210 15-20
Chicken nuggets Universal pan 3
1
170-180 20-25
Lasagne, frozen
Lasagne, 400g Wire rack 2
1
180-190 35-40
Lasagne, 1200g Wire rack 2
1
180-190 40-50
Lasagne, chilled
Lasagne, 400g Wire rack 2
1
170-180 25-30
Lasagne, 1200g Wire rack 2
1
170-180 30-35
1
Preheat
Yoghurt
You can also use your appliance to make your own
yoghurt.
Making yoghurt
1.
Remove the accessories and shelves from the
cooking compartment.
2.
Heat 1litre of milk (3.5% fat) to 90°C on the hob
and then leave it to cool down to 40°C. Only heat
UHT milk to 40°C.
3.
Stir 30g yoghurt into the milk.
4.
Pour the mixture into small containers, e.g. small
jars with lids.
5.
Cover the containers with film, e.g. cling film.
6.
Place the containers on the cooking compartment
floor.
7.
Use the recommended settings when configuring
the appliance settings.
8.
After making the yoghurt, leave it to cool in the refri-
gerator.
Recommended settings
Yoghurt
Meal Accessory/cookware Shelf position Type of
heating/
function
Temperature
in°C
Cooking
time,
minutes
Yoghurt Cup/jar Cooking compartment
floor
- 4–5 hours
15.4 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking or preserving.
Drying
You can achieve outstanding drying results for the food
using hot air. With this type of preserving, flavours are
concentrated as a result of the dehydration.
The temperature and drying time depend on the type,
moistness, ripeness and thickness of the food. The
longer you leave the food to be dried, the better it will
be preserved. The thinner you cut the slices, the
quicker the drying process will be and the more flavour
the dried food will retain. Settings ranges are specified
for this reason.
Preparation for drying
1.
Only use unblemished, fresh fruit, vegetables and
herbs and wash them thoroughly. Line the wire rack
with greaseproof paper or parchment paper. Drain
the excess water from the fruit and then dry it.
2.
If required, cut the fruit into thin pieces or slices of
equal size. Place unpeeled fruit onto the dish with
the sliced surfaces facing upwards.
Ensure that neither fruit nor mushrooms overlap on
the wire rack.
3.
Grate vegetables and then blanch them. Drain the
excess water from the blanched vegetables and
spread them evenly on the wire rack.
4.
Dry herbs on the stem. Spread the herbs out evenly
and slightly heaped on the wire rack.
5.
Turn very juicy fruit and vegetables several times.
After drying, remove the dried fruit and vegetables
from the paper immediately.