Bosch HII8047C - 7.12 Getting the best results; 7.12.1 Preheating the oven; 7.12.2 Bakeware type; 7.12.3 Pan placement

en-us Cooktop operation
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¡ The ideal temperature for proofing will be maintained
until the mode is turned off. Dough has proofed when it
has doubled in size.
¡ Loosely cover the bowl or pan and use any rack that
accommodates the size of the container.
¡ Keep the door closed and use the oven light to check
the rising of the dough.
Size Time in min.
Loaf, 1lb (4.5kg) 60-75
Rolls, 0.1lb (50g) 30-45
7.12 Getting the best results
¡ Minimize opening the oven door.
¡ Use the rack position recommended by the recipe.
¡ Use the bakeware recommended in the recipe.
¡ Store pans outside the oven. An extra pan without food
affects the browning and cooking.
¡ The type of pan used affects the browning.
– For tender, golden brown crusts, use light non-stick/
anodized or shiny metal pans.
– For brown crisp crusts, use dark non-stick, anodized
or dark, dull metal pans or glass bakeware. These
may require lowering the bake temperature 25°F.
Preheating the oven
¡ Most cooking times in recipes are designed for a
preheated oven and require that the oven already be at
a certain temperature before cooking starts. Refer to
your recipe for preheating recommendations.
¡ Preheating time depends on the temperature setting
and the number of racks in the oven. Remove unused
oven racks to shorten the preheat time.
¡ Preheating is not necessary for Roast and Conv
Roast.
Bakeware type
¡ Metal bakeware with or without a non-stick finish, heat-
proof glass, glass-ceramic, pottery, or other utensils are
suitable for the oven.
¡ Suitable cookie sheets have a small lip on one side.
Heavy sheets or those with more than one side may
affect the baking time.
Pan placement
¡ Allow at least 1'' (2.5cm) of space between the pans
and the oven walls so heat can circulate around each
pan.
¡ Stagger bakeware so that one is not directly above
another. Allow 1½'' (4cm) above and below each pan.
High altitude baking
When cooking at high altitudes, recipes and cooking times
will vary. For accurate information, go to
www.csuextstore.com, or write to the Extension Service,
Colorado State University, Fort Collins, Colorado 80521.
There may be a cost for the guides. Specify which high
altitude food preparation guide you prefer: general
information, cakes, cookies, breads, etc.
Condensation
It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount
depends on the moisture content of the food. The moisture
will condense on any surface cooler than the inside of the
oven, such as the control panel.
Cooktop operation
8 Cooktop operation
Cooktop operation
Here you will find out everything you need to know about
operating your cooktop.
8.1 Suitable cookware
Cookware that is suitable for induction cooking must have
a ferromagnetic base, i.e. it must be attracted by a
magnet. The base must also match the size of the cooking
zone. If cookware is not detected on a cooking zone, place
it on the cooking zone with the next smallest diameter.
Size and characteristics of the cookware
To correctly detect the cookware, take the size and the
material of the cookware into consideration. All cookware
bases must be perfectly flat and smooth.
Use Cookware test to check whether your cookware is
suitable. You can find more information about this under
→ "Cookware test", Page47 .
Cookware Materials Properties
Recommended
cookware
Stainless steel cookware in a sandwich design
that distributes the heat well.
This cookware distributes the heat evenly,
heats up quickly, and ensures that it can be
detected easily.
Ferromagnetic cookware made of enameled
steel, cast iron or special induction cookware
made of stainless steel.
This cookware heats up quickly and ensures
that it can be detected easily.
Suitable The base is not fully ferromagnetic. If the ferromagnetic area is smaller than the
base of the cookware, only the area that is
ferromagnetic heats up. As a result, the heat is
not distributed evenly.