53
Raising dough
▯
Place the bowl with the dough on the wire rack.
Select the "dough proofing" heating function.
▯
For large quantities, e.g. bread, set the
temperature to 100 - 105°F (38 - 40°C). This way,
the dough rises evenly from the middle to the
edges.
▯
For small quantities of dough, for noodles or rolls,
you can set the temperature to 105 - 115°F
(40 - 45 °C).
▯
The suggested cooking time is only a guideline.
Let the dough proof until its volume has doubled.
▯
If the dough does not rise, you have used too little
yeast or not kneaded the dough enough.
Desserts
▯
Dessert from the oven can be well-prepared – you
just have to put it in the oven. This preparation
method is well-suited for larger quantities, for
example if you have guests.
▯
Dessert from the oven is usually eaten warm and
it good for the cooler seasons.
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Dough
Bowl
2 (3)
100 (38)
V
25 - 45
e.g. yeast dough, natural fementation
starter, sourdough, dumplings
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Apple Crumble
Ovenproof
dish
2 (3)
390 (200)
H
/
I
35 - 40
Apple casserole with streusel, also
tastes very good when made with ber-
ries or mirabelles.
2 (3)
390 (200)
O
25 - 30
For soft types of apples.
2 (3)
390 (200)
M
25 - 30
For firm types of apples.
Baked apples
Ovenproof
dish
2 (3)
375 - 390
(190 - 200)
H
/
I
20 - 30
Recommendation: use cooking apples,
e.g. Boskop. These are especially well-
suited for cooking and baking.
Summer variant: fill with ricotta, lemon,
honey, cardamom, vanilla, and pine
nuts.
Compote
Glass/grill
tray
2 (3)
320 - 355
(160 - 180)
H
/
I
30 - 40
e.g. apricots or assorted berries
Do not add any liquid, stir several times.
Season with honey, fresh vanilla or cin-
namon.
2 (3)
390 (200)
N
30 - 40
Clafouti
Ovenproof
dish
2 (3)
375 - 390
(190 - 200)
H
30 - 35
French dessert: classic with cherries,
also tastes very good when made with
berries or mirabelles.
Sweet bake
Ovenproof
dish
2 (3)
320 - 355
(160 - 180)
H
/
I
30 - 40
e.g. semolina, quark or rice pudding
Bread pudding,
cherry cake
Ovenproof
dish
2 (3)
300 (150)
H
/
I
50 - 55
e.g. with cherries or apricots
Crepes with quark
filling
Ovenproof
dish
2 (3)
355 - 375
(180 - 190)
H
/
I
8 - 10
Austrian specialty: pancakes, filled with
quark and raisins, topped with cream
and baked.
Meringue
Baking tray
+ grease-
proof paper
2 (3)
210 (100)
H
150
Spread out as flat as possible so that
the mass dries all the way through.
