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en Tested for you in our cooking studio
62
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.
Type of heating used:
■ T Dough proving
Defrosting
The steam function "Defrost" is suitable for defrosting
frozen fruit and vegetables. Use heating type 4D hot air
to defrost baked items. Poultry, meat and fish should
ideally be defrosted in the refrigerator.
Remove frozen food from any packaging when
defrosting it.
Place frozen fruit and vegetables into the perforated
steam container (size XL) and slide the universal pan in
underneath. This means that the food does not remain
in the meltwater and that any dripping liquid will be
caught. Use the universal pan or cookware on the wire
rack for frozen food where liquid should remain in the
dish, e.g. frozen creamed spinach.
Place the baked item onto the wire rack.
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18 °C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then increase the time if
necessary.
Tip: Items which were frozen flat or portioned defrost
faster than those frozen in a block.
Types of heating used:
■ < 4D hot air
■ B Defrosting
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Tempera-
ture in °C
Cooking
time in
mins.
Yeast dough, sweet
E.g. small baked items Bowl 1 T Dough fer-
mentation
35-40 30-45
Universal pan 1 T Final fermen-
tation
35-40 10-20
Rich dough, e.g. panettone Bowl 1 T Dough fer-
mentation
35-40 20-40
Tin on wire rack 1 T Final fermen-
tation
35-40 10-20
Yeast dough, savoury
E.g. pizza Bowl 1 T Dough fer-
mentation
40-45 40-90
Universal pan 1 T Final fermen-
tation
40-45 30-60
Bread dough
White bread Bowl 1 T Dough fer-
mentation
35-40 30-40
Universal pan 1 T Final fermen-
tation
35-40 15-25
Multigrain bread Bowl 1 T Dough fer-
mentation
35-40 25-40
Universal pan 1 T Final fermen-
tation
35-40 10-20
Bread rolls Bowl 1 T Dough fer-
mentation
35-40 30-40
Universal pan 1 T Final fermen-
tation
35-40 15-25
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