54
en
Tables and tips
Dough proving (leaving to rise)
▯
Place the bowl containing the dough onto the wire
rack. Select the "Dough proving" heating function.
▯
For large quantities, e.g. bread, set the temperature
to 38
- 40
°C. This helps the dough to rise evenly
from the centre to the edges.
▯
For small quantities of dough, e.g. sweet pastry
swirls and bread rolls, you can set a temperature of
40
- 45
°C.
▯
The cooking time specified is intended as a guide
only. Leave the dough to rise until it has doubled its
volume.
▯
If the dough does not rise, this means that either
you have not used sufficient yeast or you have not
kneaded the dough sufficiently.
Desserts
▯
Oven-cooked desserts are very easy to prepare –
you just have to put it in the oven. This preparation
method is useful for relatively large quantities, for
example if you have guests.
▯
Oven-cooked desserts are generally eaten warm,
and are particularly enjoyable during the cooler
months.
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time in min.
Comments
Dough mixture
Bowl
2
(3)
38
V
25
- 45
e.g. yeast dough, natural fermentation
starter, sourdough, yeast dumplings
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time in min.
Comments
Apple crumble
Ovenproof
dish
2
(3)
200
H
35
- 40
Apple bake with a crumble topping; equally
delicious with berries or mirabelles.
2
(3)
200
O
25
- 30
For soft apple varieties.
2
(3)
200
M
25
- 30
For firm apple varieties.
Baked apple
Ovenproof
dish
2
(3)
190
- 200
H
20
- 30
Recommendation: Use cooking apples,
e.g. Boskop. These are particularly well
suited for cooking and baking.
Summer version: Stuff with ricotta cheese,
lemon, honey, cardamom, vanilla and pine
nuts.
Compote
Glass dish/
grill tray
2
(3)
160
- 180
H
30
- 40
e.g. apricots or a variety of berries
Do not add any liquid; stir thoroughly sev-
eral times. Refine with honey, fresh vanilla
or cinnamon.
2
(3)
200
N
30
- 40
Clafoutis
Ovenproof
dish
2
(3)
190
H
30
- 35
French dessert: Traditionally made with
cherries; equally delicious with mirabelles
or berries.
2
(3)
200
I
55
No need to preheat; do not open appliance
door.
Sweet bake
Ovenproof
dish
2
(3)
160
- 180
H
30
- 40
e.g. semolina, quark or rice pudding
Bread and butter
pudding, Kirschen-
michel (German
bread and butter
pudding with sour
cherries)
Ovenproof
dish
2
(3)
150
H
50
- 55
e.g. with cherries or apricots