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Use
82
4. Once the function has been started, the
screen indicating that the function is in
progress will be displayed.
5. When the function has finished, the
appliance will beep, and the function
progress bar and temperature will no
longer be displayed.
6. The appliance automatically switches to
the conservation function and will remain
in this state until the user interrupts it with
the button.
Proving
The proving function allows you to leaven
any kind of dough or batter, offering perfect
results in shorter times.
The proving process can be performed in a
single step, or in three stages with different
temperatures and durations, according to
requirements.
• Use metal or ceramic containers,
or other materials suitable for
temperatures up to 80°C.
• The ideal proving temperature
is 28°C.
• The recommended temperature
for bread/pizza dough is 32°C.
• The recommended temperature
for more delicate doughs, such
as brioche for example, is 27-
28°C.
• For flours with a high W index,
use a smaller quantity of dough
and set a longer proving time.
• Use smaller quantities of yeast,
for example 5 grams in 1 kg of
dough, and prove the dough for
longer to make it more fragrant
and digestible.
• Use a sourdough starter to obtain
fluffier, lighter and more
digestible doughs.
• Reduce the quantity of yeast
used and prove at a constant
temperature for the best dough
proving results.
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