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Type of heating used:
S Steaming
■
Dish
Preserving
Vegetables, e.g. carrots
Stone fruit, e.g. cherries, damsons
Pomes, e.g. apples, strawberries
Juicing
Raspberries
Redcurrants
Allowing the dough to prove at dough
proving setting
Yeast dough will prove considerably more quickly using
the "Dough proving" heating type than at room
temperature and does not dry out. Only start operation
when the cooking compartment has fully cooled down.
Always allow yeast dough to prove twice. Observe the
specifications in the settings tables for the 1st and 2nd
proving processes (dough fermentation and final
fermentation).
Dough fermentation
Position the dough bowl on the wire rack for the dough
fermentation. Use the settings indicated in the table.
Do not open the appliance door during the proving
process, as moisture will escape. Do not cover the
dough.
Dish
Yeast dough, sweet
E.g. small baked items
Rich dough, e.g. panettone
Yeast dough, savoury
E.g. pizza
Bread dough
White bread
58
Accessories/cookware
1-litre preserving jars + XL steam container 1
1-litre preserving jars + XL steam container 1
1-litre preserving jars + XL steam container 1
Steam container
Steam container
Accessories/cookware
Bowl
Universal pan
Bowl
Tin on wire rack
Bowl
Universal pan
Bowl
Universal pan
Shelf posi-
tion
2
2
Final fermentation
Place your baked item into the oven at the shelf position
indicated in the table.
Wipe moisture from the cooking compartment before
baking.
Recommended setting values
The temperature and proving time are dependent on
the type and quantity of the ingredients. The values in
the table are therefore only meant to be average values.
Type of heating used:
T Dough proving
■
Shelf posi-
Type of
Step
tion
heating
1
Dough fer-
T
mentation
1
Final fermen-
T
tation
1
Dough fer-
T
mentation
1
Final fermen-
T
tation
1
Dough fer-
T
mentation
1
Final fermen-
T
tation
1
Dough fer-
T
mentation
1
Final fermen-
T
tation
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
100
30-120
S
100
25-30
S
100
25-30
S
100
30-45
S
100
40-50
S
Tempera-
Cooking
ture in °C
time in
mins.
35-40
30-45
35-40
10-20
35-40
20-40
35-40
10-20
40-45
40-90
40-45
30-60
35-40
30-40
35-40
15-25
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