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en Tested for you in our cooking studio
66
Type of heating used:
■ < 4D hot air
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.
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.
Types of heating used:
■ % Top/bottom heating
■ T Dough proving
Dish Cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking time in mins.
Preserving
Vegetables, e.g. carrots 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40
120 When it starts to bubble: 30-40
- Residual heat: 30
Vegetables, e.g. cucumbers 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40
- Residual heat: 30
Stone fruit, e.g. cherries, damsons 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40
- Residual heat: 35
Pomes, e.g. apples, strawberries 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40
- Residual heat: 25
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Yeast dough, sweet
E.g. small baked items Bowl 1 T 35-40 30-45
Universal pan 1 T 35-40 10-20
Rich dough, e.g. panettone Bowl 1 T 35-40 20-40
Tin on wire rack 1 T 35-40 10-20
Yeast dough, savoury
E.g. pizza Bowl 1 T 40-45 40-90
Universal pan 1 T 40-45 30-60
Bread dough
White bread Bowl 1 T 35-40 30-40
Universal pan 1 T 35-40 15-25
Multigrain bread Bowl 1 T 35-40 25-40
Universal pan 1 T 35-40 10-20
Bread rolls Bowl 1 T 35-40 30-40
Universal pan 1 T 35-40 15-25
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