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83
Switching ON 1. Carefully pour 50 millilitres of water (
1
/
4
glass) onto
the floor of the oven cavity.
2. Place the bowl containing the dough onto the
middle of a wire shelf inserted at level 1.
Do not cover the dough.
3. Close the oven door.
4. Turn the function selector until ”Dough proving”
appears on the display. The indicator lamp lights
up, and ”ON” appears on the display.
The dough proving mode is now regulated
automatically.
When ”Dough proving” flashes on the display,
the oven is too hot.
Switch the oven off.
Wait until the oven has cooled down to room
temperature.
Restart the dough-proving.
Yeast dough Amount of flour Shelf level Proving period
Cakes up to 0500 g. 1 20 – 25 min.
Cakes up to 0500 – 750 g. 1 25 – 30 min.
Dough for plaited loaf 0500 g. 1 30 – 35 min.
Dough for plaited loaf 0750 g. 1 30 – 40 min.
Dough for normal loaf 1000 g. 1 35 – 60 min.
Jogurt 1 litre milk 1 6 hours
Important When making yoghurt, do not put any water in the
oven.
The details given in the table above are average
values. They can vary according to the type and
amount of dough, as well as the condition of the
ingredients, e.g. age and quality of the yeast.
Please read the enclosed cookery book for
suggestions on how to make subsequent use of the
dough.
Before you start baking, remove the water left inside
the oven. If any traces of lime are left behind, they
can be dissolved with a little vinegar and wiped off
using clear water.
Never pour cold water into the oven while it is still hot.
Switching off Turn the function selector to the 0 position.
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