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en Tested for you in our cooking studio
58
Place the bottles into the steam container, size XL, so
that they do not touch each other. Start the programme
"Sterilising". After sterilising, wipe the appliance down
inside. Dry the bottles with a clean cloth after sterilising.
Hygiene
Your appliance is also suitable for preparing jam jars or
preserving jars and their corresponding lids.
Post-treatment of jam is also possible. This improves
the storage life of the jam.
Recommended setting values
Only use clean, intact jars and lids. They should ideally
be cleaned in the dishwasher in advance. Cookware
must be heat- and steam-resistant.
The recommended times are dependent on the jars
used.
Type of heating used:
■ ‹ Steam cooking
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
Dish Accessory Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Hygiene
Preparing jam jars or preserving jars XL steam container 1 ‹ 100 10-15
Post-treating jam jars XL steam container 1 ‹ 100 15-20
Sterilising clean cookware* XL steam container 1 ‹ 100 15-20
* This process corresponds to normal sterilisation by boiling.
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 1 ΠDough fer-
mentation
1 30-45
Universal pan 1 ΠFinal fermen-
tation
1 10-20
Rich dough, e.g. panettone Bowl 1 ΠDough fer-
mentation
2 40-90
Tin on wire rack 1 ΠFinal fermen-
tation
2 30-60
Yeast dough, savoury
E.g. pizza Bowl 1 ΠDough fer-
mentation
1 20-30
Universal pan 1 ΠFinal fermen-
tation
1 10-15
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