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26
Yoghurt
1. Remove accessories and hook-in racks, telescopic shelves
or separate fitting systems.
2. Heat 1 litre of long-life milk (3.5 % fat) or fresh pasteurised
milk to 40 °C
or
Bring 1 litre of fresh milk to the boil once and allow to cool
down to 40 °C.
3. Add 150 g of set yoghurt to the warm milk, stir in and fill the
jars or bowls evenly. Do not pour more than 200 ml into any
single container.
4. Cover the filled containers with a suitable lid or cling film.
5. Distribute the containers over the entire cooking
compartment floor, evenly spaced out.
6. Select ê Dough proving with the operating mode selector.
7. Set dough proving setting‚ with the temperature selector.
The set dough proving setting appears in the temperature
display.
8. Press the ƒ Start button.
The proving process is controlled automatically. The
temperature setting is fixed.
9. After 8 hours, switch off the appliance and place the
containers in the refrigerator for at least 15 hours.
Steam
You can cook food using steam in various ways:
■ Steaming with the Mega System steamer
■ Cooking with AquaAssist
■ Cooking with the automatic programmes
Steam cooking
The é Steam cooking operating mode can only be used in
conjunction with the Mega System steamer (available as a
special accessory from specialist retailers).
Only switch Steam cooking on when the cooking compartment
has cooled down completely (room temperature).
If "Not possible" appears on the text display when you switch
on the Steam cooking operating mode and
• and ¨©¨ appear
alternately in the temperature display, the cooking compartment
has not cooled down completely.
Wait until the cooking compartment has cooled down and
switch Steam cooking on again. The Steam cooking process is
controlled automatically.
Notes
■ Only use the Steam cooking operating mode for steaming.
■ Only use the Mega System steamer for steaming.
Bread rolls 2nd proving
ƒ
1 or 2* 10 - 15 Place on the baking tray
Flatbread 2nd proving
ƒ
1 or 2* 15 - 20 Place on the baking tray
Medium to heavy bread dough, e.g. multi-grain rye bread, wholemeal bread
1st proving
„
1 30 45 Place the bowl on the wire rack
Bread, without a tin 2nd proving
„
1 or 2* 20 30 Place on the baking tray
Bread, in loaf tin 2nd proving
„
1 or 2* 20 30 Place on the wire rack
Bread rolls 2nd proving
ƒ
1 or 2* 10 - 15 Place on the baking tray
Heavy bread dough
1st proving
„
1 30 45 Place the bowl on the wire rack
Bread, without a tin 2nd proving
„
1 or 2* 20 30 Place on the baking tray
Bread, in loaf tin 2nd proving
„
1 or 2* 20 30 Place on the wire rack
Sweet yeast dough
1st proving
ƒ
1 20 - 40 Place the bowl on the wire rack
Plaited loaf, not filled 2nd proving
ƒ
1 15 - 20 Place on the baking tray
Small yeast-leavened cakes,
not filled
2nd proving
ƒ
1 10 - 15 Place on the baking tray
Small yeast-leavened cakes,
filled
2nd proving
ƒ
1 10 - 15 Place on the baking tray
Baked items in tins,
e.g. Bundt cake
2nd proving
ƒ
1 15 - 20 Place on the wire rack
Fat-rich yeast doughs, e.g. stollen, panettone
1st proving
ƒ
1 40 60 Place the bowl on the wire rack
Baked without a tin 2nd proving
ƒ
1 30 - 50 Place on the baking tray
Baked in a tin 2nd proving
ƒ
1 30 - 50 Place on the wire rack
Yeast dough Steps in the prov-
ing process
Dough
proving
Shelf height Proving
time in
minutes
Notes
* Use the shelf height at which your yeast dough will be baked
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