Bosch HBL5351UC/01 user manual download (Page 17 of 68)

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Page 17 of 68
Pizza
(some models)
Roast
In the
Pizza
mode, heat from the
upper and lower elements is
circulated throughout
the oven by the
convection
fan.
Use the Pizza mode for fresh or frozen pizza.
Tips
When baking a frozen pizza:
For a crispy crust, place pizza directly on the rack.
For a softer crust, use a pizza pan.
When proofing pizza dough, coat dough with olive oil
and place it in a bowl tightly covered with plastic wrap
to prevent crust formation.
Sprinkle cornmeal
on the pizza pan to prevent sticking.
If using a pizza paddle, sprinkle the paddle liberally
with corn meal for ease in transferring
the dough to the
pan.
If par-baking
handmade pizza dough, prick the dough
with a fork before baking.
If using a pizza pan, choose a dark, perforated
pan for
a more crisp crust and a non-perforated
pan for a softer
crust.
Preheat baking stones following
manufacturer's
recommendations
while the oven is preheating.
Bake homemade
pizza on rack position 2 in the center
of the rack.
Follow manufacturer's
directions for frozen pizza.
The convection
fan cycles on and offwhen
using pizza
mode.
Roast
uses both the upper and lower
elements to maintain the oven
temperature.
Roasting uses more
intense heat from the upper element
than the lower element. This results in
more browning of the exterior while
the inside remains especially
moist.
Roast is best suited for large cuts of meat and poultry.
Tips:
Preheating
the oven is not necessary.
Use a high-sided
pan, or cover dish with a lid or foil for
less tender cuts of meat.
Use a meat thermometer
to determine
the internal
temperature
of the meat.
If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the meat
to prevent overbrowning.
Let meat stand covered with foil 10-15
minutes after
removing
it from the oven.
Roasting bags and using a lid are suitable for use in
this mode.
When roasting whole chicken or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
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