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en Tested for you in our cooking studio
60
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.
Type of heating used:
■ Œ Dough proving
Defrosting
The defrost setting is suitable for defrosting frozen fruit
and vegetables. Use the 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.
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Dough
proving
setting
Cooking
time in
mins.
Yeast dough, sweet
E.g. small baked items Bowl 2 ΠDough fer-
mentation
1 30-45
Baking tray 2 ΠFinal fermen-
tation
1 10-20
Rich dough, e.g. panettone Bowl 2 ΠDough fer-
mentation
2 40-90
Baking tray 2 ΠFinal fermen-
tation
2 30-60
Yeast dough, savoury
E.g. pizza Bowl 2 ΠDough fer-
mentation
1 20-30
Baking tray 2 ΠFinal fermen-
tation
1 10-15
Bread dough
White bread Bowl 2 ΠDough fer-
mentation
1 30-40
Baking tray 2 ΠFinal fermen-
tation
1 15-25
Multigrain bread Bowl 2 ΠDough fer-
mentation
1 25-40
Baking tray 2 ΠFinal fermen-
tation
1 10-20
Bread rolls Bowl 2 ΠDough fer-
mentation
1 30-40
Baking tray 3 ΠFinal fermen-
tation
1 15-25
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