Bosch HBC36D7.4, Instruction Manual

25

Pressure-sensitive food

When layering delicate foods in the cooking container, do not 

pile them too high. It is better to use two containers.

Cooking a menu

With steam, you can cook a whole menu at once, without the 

different flavours mixing. Place the food with the longest 

cooking time in the appliance first and delay the rest until the 

appropriate time. This means that all the food will be ready at 

the same time. 

The overall cooking time is extended with menu cooking, as a 

little steam escapes each time the appliance door is opened 

and has to be reheated.

Hot air

The Hot Air operating mode is ideal for sweet and savoury 

baking, pot roasts and various cakes.

Combination

Because combination cooking combines the use of hot air and 

steam, it is particularly suitable for preparing roasted joints, 

chicken and baked goods such as yeast-risen pastry and 

bread.
Roasts and chicken are nice and crisp on the outside and juicy 

inside. What is more, meat loses less of its weight.
Baked items, such as yeast-risen pastry and bread, take on a 

particularly attractive surface shine and they do not dry out.

Vegetables

Place the vegetables in the perforated cooking container and 

insert at level 3. Insert the baking tray underneath at level 1. 

Dripping liquid is caught.

Side dishes and pulses

Add water or liquid in the proportion specified. 

Example: 1:1.5 = add 150 ml liquid for every 100 g rice.

You may select any shelf position you wish for the solid 

cooking container.

Food

Size

Accessories

Operating 

mode

Temperature 

in°C

Cooking time 

in min.

Artichokes

whole

perf baking tray

Steam

100

30 - 35

Cauliflower

whole

perf baking tray

Steam

100

30 - 40

Cauliflower

florets

perf baking tray

Steam

100

10 - 15

Broccoli

florets

perf baking tray

Steam

100

8 - 10

Peas

-

perf baking tray

Steam

100

5 - 10

Fennel

slices

perf baking tray

Steam

100

10 - 14

Stuffed vegetables 

(courgettes, aubergines, peppers)

Do not pre-

cook vege-

tables

baking tray at level 2

Combination

160 - 180

15 - 30

Vegetable flan

-

1.5 l bain-marie + wire 

rack at level 2

Steam

100

50 - 70

Green beans

-

perf baking tray

Steam

100

15 - 20

Carrots

slices

perf baking tray

Steam

100

10 - 20

Kohlrabi

slices

perf baking tray

Steam

100

15 - 20

Leeks

slices

perf baking tray

Steam

100

4 - 6

Sweetcorn

whole

perf baking tray

Steam

100

25 

­

 35

Swiss chard*

shredded

perf baking tray

Steam

100

8 - 10

Green asparagus*

whole

perf baking tray

Steam

100

7 - 12

White asparagus*

whole

perf baking tray

Steam

100

10 - 15

Spinach*

-

perf baking tray

Steam

100

2 - 3

Romanesco

florets

perf baking tray

Steam

100

8 - 10

Brussels sprouts

sprouts

perf baking tray

Steam

100

20 

­

 30

Beetroot

whole

perf baking tray

Steam

100

40 

­

 50

Red cabbage

shredded

perf baking tray

Steam

100

30 - 35

White cabbage

shredded

perf baking tray

Steam

100

25 

­

 35

Courgettes

slices

perf baking tray

Steam

100

2 - 3

Mangetout

-

perf baking tray

Steam

100

8 - 12

* Preheat the appliance

Food

Ratio

Accessories

Level

Mode of opera-

tion

Temperature in °C Duration in 

min.

Unpeeled boiled pota-

toes 

(Medium size)

-

Perforated  + 

baking tray

3 

1

Steam

100

35 - 45

Boiled potatoes 

(Quartered)

-

Perforated  + 

baking tray

3 

1

Steam

100

20 - 25

Potato gratin

-

Baking tray

2

Heißluft

170 - 180

35 - 45

Brown rice

1:1,5

Solid

-

Steam

100

30 - 40