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en Tested for you in our cooking studio
54
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 Accessories/cookware Shelf posi-
tion
Type of
heating
Step Dough
proving
Cooking
time in
mins.
Yeast dough, sweet
E.g. small baked items Bowl 2 ΠDough fer-
mentation
1 30-45
Universal pan 2 ΠFinal fermen-
tation
1 10-20
Rich dough, e.g. panettone Bowl 2 ΠDough fer-
mentation
2 40-90
Tin on wire rack 2 ΠFinal fermen-
tation
2 30-60
Yeast dough, savoury
E.g. pizza Bowl 2 ΠDough fer-
mentation
1 20-30
Universal pan 2 ΠFinal fermen-
tation
1 10-15
Bread dough
White bread Bowl 2 ΠDough fer-
mentation
1 30-40
Universal pan 2 ΠFinal fermen-
tation
1 15-25
Multigrain bread Bowl 2 ΠDough fer-
mentation
1 25-40
Universal pan 2 ΠFinal fermen-
tation
1 10-20
Bread rolls Bowl 2 ΠDough fer-
mentation
1 30-40
Universal pan 2 ΠFinal fermen-
tation
1 15-25
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