Built-in oven HB.11B1...
Ú Table of contents nsomanuitr[e]I nctl Important safety information .................................................... 2 Causes of damage .............................................................................3 Your new oven............................................................................ 4 Control panel .......................................................................................4 Function control knob ........................................................................
Risk of fire! ■ Combustible items stored in the cooking compartment may catch fire. Never store combustible items in the cooking compartment. Never open the appliance door if there is smoke inside. Switch off the appliance and unplug it from the mains or switch off the circuit breaker in the fuse box. ■ A draught is created when the appliance door is opened. Greaseproof paper may come into contact with the heating element and catch fire.
■ ■ Inserting accessories: depending on the appliance model, accessories can scratch the door panel when closing the appliance door. Always insert the accessories into the cooking compartment as far as they will go. Carrying the appliance: do not carry or hold the appliance by the door handle. The door handle cannot support the weight of the appliance and could break. Your new oven We will now describe your new oven. This chapter explains the functions of the control panel and its individual elements.
Temperature control knob Inside the oven The temperature control knob is used to select the temperature or the grill power level. There is a light inside the oven. A fan prevents the oven from overheating. Setting Light Ú Meaning Zero setting The oven does not heat up. 50-270 Temperature range The temperature inside the oven in ºC. I,II and III The different levels for the large surface grill (.
Special accessories Accessories may be purchased from the Technical Assistance Service or from specialist retailers. There is a wide range of accessories available for the oven in our catalogues and on the Internet. Ordering online and the availability of special accessories changes from country to country. Consult your purchase documentation. Not all of the special accessories are suitable for all appliances. When purchasing, always give the exact name (E-Nr.) of your appliance.
Care and cleaning If cleaned and properly cared for, your oven will keep its bright appearance and operating performance for many years to come. Advice on how to care for and clean your oven is provided below. Notes ■ Different colours may be seen in your front panel due to the various materials used in its manufacture, such as glass, plastic and metal. ■ ■ Dark patches in the door's glass panel may seem to be dirt but they are in fact reflections from the oven light.
Unhooking and hanging the oven door The front panel can be unhooked to help remove the oven door and clean the glass panels. The oven door hinges are fitted with a locking lever. The door cannot be unhooked if the locking lever is closed (figure A). Once the locking lever has been opened to unhook the door (figure B), the hinges will be locked in position. This prevents the door from suddenly closing. $ 3. Reclose the attachment levers (picture C). Close the oven door. & % : Risk of injuries.
Installing 3. Fit and tighten the cover. Follow steps 2 to 4 with doors that have two glass panels. 4. Refit the oven door. When installing, ensure that the "right above" inscription on the lower left part is inverted. Once the glass panels have been correctly fitted, the oven is ready to use. 1. Insert the glass panel by tilting it backwards (Figure A). 2. Insert the upper glass panel on both mounts by tilting it backwards. Ensure that its smooth surface is facing outwards.
After-sales service Our after-sales service is there for you if your appliance needs to be repaired. We will always find the right solution in order to avoid unnecessary visits from a service technician. E number and FD number When calling us, please give the product number (E no.) and the production number (FD no.) so that we can provide you with the correct advice. The rating plate containing these numbers can be found on the right-hand side of the oven door.
Trays put in the oven at the same time are not necessarily ready at the same time. Baking tins In these tables you will find numerous tips for your dishes. Baking times are increased when light-coloured baking tins made of thin metal or glass dishes are used, and cakes do not brown so evenly. If 3 rectangular cakes tins are used at the same time, place on the wire shelf as shown in the diagram. It is best to use dark-coloured metal baking tins.
Small pastries Accessories Level Type of heating Temperature Time in °C in minutes Pastries and biscuits Universal tray 3 < 140-160 15-25 Universal tray + oven tray 3+1 < 130-150 25-35 2 oven trays + universal tray 5+3+1 < 130-150 25-40 Universal tray 3 < 140-150 25-35 Universal tray + oven tray 3+1 < 140-150 30-45 Tea biscuits (preheating) 2 oven trays + universal tray 5+3+1 < 140-150 30-45 Universal tray 3 < 100-120 25-35 Universal tray + oven tray 3+1 < 100-12
Small pastries made with yeast may stick together during baking. Leave a space of about 2 cm between them. Then they will have enough space to rise and brown on all sides. Various levels have been used for baking. Pastries on the upper tray are browner than those on the lower tray. To bake on several levels, always select the 3D Hot air option <. Trays put in the oven at the same time are not necessarily ready at the same time. When baking juicy pies, condensation forms.
Meat Weight Accessories and cookware Level Heating type Temperature at °C, grill power Time in minutes Lamb loin with bone 1.5 kg uncovered 2 7 190--210 60 Boned leg of lamb, medium rare 1.5 kg uncovered 1 7 150-170 120 Boned leg of venison 1.5 kg covered 2 < 180-200 100 Roast venison 1.5 kg covered 2 < 180-200 120 Rabbit 2.
Tips for roasting and grilling The table does not contain information for the weight of the joint. Select the next lowest weight from the instructions and extend the time. How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”. Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a little longer. The roast is too dark and the crackling is partly burnt.
Food Accessories Level Type of heating Temperature in °C Time in minutes 2 < 190-210 25-30 Potato-based products, deep frozen Chips Universal tray Universal tray + oven tray 3+1 < 190-200 35-45 Croquettes Universal tray 3 < 190-210 20-25 Potato cakes, stuffed potatoes Universal tray 3 < 200-220 20-30 Universal tray 3 < 170-190 10-15 Universal tray 3 < 170-190 15-20 Universal tray + wire shelf 3+1 < 160-180 20-25 Bakery products, deep frozen Bread rolls and baguettes
Acrylamide in food Acrylamide is produced particularly in cereal and potato products prepared at high temperatures, e. g., chips, toast, rolls, bread and pastries (biscuits, spiced biscuits, Christmas biscuits). Tips for preparing food with a low acrylamide content General ■ Keep the cooking time to a minimum. ■ Brown the food, making sure it is not overtoasted. ■ Large, thick pieces of food contain a low acrylamide content. With top and bottom heat max. 200 °C Baking With 3D Hot air max. 180 °C.
Robert Bosch Hausgeräte GmbH Carl-Wery-Straße 34 81739 München Germany www.bosch-home.
