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en Tested for you in our cooking studio
34
Settings
1. Insert the universal pan at level 2. Arrange the
preserving jars so that they do not touch each other.
2. Pour ½ litre of water (approx. 80 °C) into the
universal pan.
3. Close the oven door.
4. Set Bottom heat$.
5. Set the temperature to 170 - 180 °C.
Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to
form at short intervals. Switch off the oven.
After 25 to 35 minutes of residual heat, remove the
preserving jars from the cooking compartment. If they
are allowed to cool for longer in the cooking
compartment, germs could multiply, promoting
acidification of the preserved fruit.
Vegetables
As soon as bubbles begin to form in the jars, set the
temperature back to between 120 and 140 °C.
Depending on the type of vegetable, heat for approx. 35
to 70 minutes. Switch off the oven after this time and
use the residual heat.
Taking out the jars
After preserving, remove the jars from the cooking
compartment.
Caution!
Do not place the hot jars on a cold or wet surface. They
could suddenly burst.
Prove dough
Your yeast dough will prove considerably more quickly
using this heating function than at room temperature
and will not dry out. Do not start the appliance if the
cooking compartment is not completely cool.
Always allow yeast dough to prove twice.Use the
settings indicated in the settings tables for the first and
second proving stages (dough fermentation stage and
final fermentation stage).
Dough fermentation
Place the dough into a heat-resistant bowl and place
this onto the wire rack. Use the settings indicated in the
table.
Do not open the appliance door while the dough is
proving, otherwise moisture will escape. Do not cover
the dough.
Condensation builds up during the proving process,
which steams up the door panel. Wipe out the cooking
compartment after dough proving.Remove any
limescale with a little vinegar and wipe with clean water.
Final fermentation
Place your dough into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
stage takes place outside the appliance in a warm
place.
The temperature and proving time are dependent on
the type and quantity of the ingredients. For this reason,
the values indicated in the settings table are intended
as a guide only.
Fruit in one-litre jars When it starts to bubble Residual heat
Apples, redcurrants, strawberries Switch off approx. 25 minutes
Cherries, apricots, peaches, gooseberries Switch off approx. 30 minutes
Apple purée, pears, plums Switch off approx. 35 minutes
Vegetables with cold cooking water in one-litre jars When it starts to bubble Residual heat
Gherkins - approx. 35 minutes
Beetroot approx. 35 minutes approx. 30 minutes
Brussels sprouts approx. 45 minutes approx. 30 minutes
Beans, kohlrabi, red cabbage approx. 60 minutes approx. 30 minutes
Peas approx. 70 minutes approx. 30 minutes
Dish Accessories/cookware Shelf posi-
tion
Heating
function
Step Temperature
in °C
Cooking
time in
mins
Yeast dough, light Bowl 2
%
1. -* 25-30
Universal pan or loaf tin 2
%
2. -* 10-20
Yeast dough, heavy and rich Bowl 2
%
1. -* 60-75
Universal pan or loaf tin 2
%
2. -* 45-60
* Heat up up to 50 °C with %
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