Bosch HBF113B 0S Series, Instruction Manual

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29

Vegetables and side dishes

Here, you can find information for preparing grilled 

vegetables, potatoes and frozen potato products. 

Adhere to the specifications in the table.

Yoghurt

You can use your appliance to make your own yoghurt.

Remove accessories and shelf supports from the 

cooking compartment. The cooking compartment must 

be empty.

1.

Heat 1 litre of milk (3.5% fat) to 90 °C on the hob 

and then leave it to cool down to 40 °C.

It is sufficient to heat UHT milk to 40 °C.

2.

Stir in 30 g (approx. 1 tbsp) (chilled) yoghurt.

3.

Pour into cups or small jars with lids and cover.

4.

Place the cups or jars onto the cooking 

compartment floor and use the settings indicated in 

the table.

5.

After making the yoghurt, leave it to cool in the 

refrigerator.

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato 

products prepared at high temperatures, such as potato 

crisps, chips, sliced bread, bread rolls, bread or fine 

baked goods (biscuits, gingerbread, spiced biscuit).

Drying

You can achieve outstanding drying results with hot air. 

With this type of preserving, flavours are concentrated 

as a result of the dehydration.
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 the fruit 

thoroughly.
If necessary, cut it into pieces of equal size or slice it 

thinly. Place unpeeled fruit onto the dish with the sliced 

surfaces facing upwards. Ensure that neither fruit nor 

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them. Drain the 

excess water from the blanched vegetables and spread 

them evenly on the wire rack.
Dry herbs on the stem. Spread the herbs out evenly and 

slightly heaped on the wire rack.

Use the following shelf positions for drying:

■

1 wire rack: Position 3

■

2 wire racks: Positions 3 + 1

Turn very juicy fruit and vegetables several times. After 

drying, remove the dried food from the paper 

immediately.
In the table, you will find settings for drying various 

foodstuffs. The temperature and drying time are 

Dish

Accessories/cookware

Shelf posi-

tion

Heating 

function

Tempera-

ture in °C

Cooking 

time in mins

Grilled vegetables

Universal pan

5

(

3

10-20

Baked potatoes, halved

Universal pan

3

<

160-180

45-60

Potato products, frozen, e.g. chips, croquettes, 

potato pockets, rösti

Universal pan

3

%

200-220

25-35

Chips, 2 levels

Universal pan + baking tray

3+1

<

190-210

30-40

Dish

Accessories/cookware

Shelf position

Heating 

function

Tempera-

ture in °C

Cooking time

Yoghurt

Cup/jar

Cooking compart-

ment floor

^

-

4-5h

Tips for keeping acrylamide to a minimum

General

■

Keep cooking times as short as possible.

■

Cook food until it is golden brown, but not too dark.

■

Large, thick pieces of food contain less acrylamide.

Baking

With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.

Biscuits

With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.

Oven chips

Spread out a single layer evenly on the baking tray. Cook approx. 400-600 g at once on a baking tray so 

that the chips do not dry out and become crunchy.