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Tested for you in our cooking studio en
41
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.
Defrosting
For defrosting frozen fruit, vegetables and baked items.
Poultry, meat and fish should ideally be defrosted in the
refrigerator. Not suitable for cream cakes or cream
gateaux.
Use the following shelf positions when defrosting:
■ 1 wire rack: Position 2
■ 2 wire racks: Positions 3 + 1
The times indicated in the table are intended as a guide
only.They are dependent on the quality, freezing
temperature (-18 °C) and composition of the food. Time
ranges are indicated.Set the shortest time to begin with,
and then extend the time if necessary.
Tip: Food that has been frozen in thinner pieces or in
portions defrosts more quickly than food items frozen in
a block.
Remove frozen food from its packaging and place it
onto the wire rack in suitable cookware.
Meal Accessory/cookware Shelf posi-
tion
Heating
function
Step Tempera-
ture in °C
Cooking time in mins
Vegetables, e.g. carrots 1-litre preserving jars 1 : 1. 160-170 Before it starts bubbling: 30-
40
2. 120 Once it starts bubbling: 30-
40
3. - Residual heat: 30
Vegetables, e.g. cucumbers 1-litre preserving jars 1 : 1. 160-170 Before it starts bubbling: 30-
40
2. - Residual heat: 30
Stone fruit, e.g. cherries, damsons 1-litre preserving jars 1 : 1. 160-170 Before it starts bubbling: 30-
40
2. - Residual heat: 35
Pomes, e.g. apples, strawberries 1-litre preserving jars 1 : 1. 160-170 Before it starts bubbling: 30-
40
2. - Residual heat: 25
Dish Accessories/cookware Shelf posi-
tion
Heating
function
Step Tempera-
ture in °C
Cooking
time in
mins
Yeast dough, light Bowl 2 4 1. -* 25-30
Universal pan or loaf tin 2 4 2. -* 10-20
Yeast dough, heavy and rich Bowl 2 4 1. -* 60-75
Universal pan or loaf tin 2 4 2. -* 45-60
* Heat up up to 50 °C with %
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