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en Tested for you in our cooking studio
38
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.
Keeping warm
You can keep cooked dishes warm using the top/
bottom heating type at 70 °C. This will avoid
condensation developing, and means you will not have
to wipe out the cooking compartment.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Cover the dishes if
necessary.
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
Meal Accessory/cookware Shelf posi-
tion
Type of
heating
Step Tempera-
ture in °C
Cooking time in mins
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Tempera-
ture in °C
Cooking
time in
mins
Yeast dough, light Bowl 2 ƒ 1. 35-40 25-30
Baking tray 2 ƒ 2. 35-40 10-20
Yeast dough, heavy and rich Bowl 2 ƒ 1. 35-40 60-75
Heat-resistant cookware 2 ƒ 2. 35-40 45-60
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