21
Steam cooking
The Steam cooking operating mode can only be used in
conjunction with the Mega System steamer (available as a
special accessory from specialist retailers).
Steam cooking can only be started when the cooking
compartment has cooled down or “Residual heat low” is shown
in the text display.
If, after starting steam cooking, “Temperature too high” appears
in the text display, wait until the temperature in the cooking
compartment has dropped and “Residual heat low” is
displayed. Start steam cooking again. The Steam cooking
process is controlled automatically.
Notes
■
Only use Steam cooking for steaming
■
Only use the Mega System steamer for steaming
■
Do not use Steam cooking together with the preselection
mode clock function
■
You will find further useful information in the instruction
manual included with the Mega System steamer
Dough proving
In this section, you will find information on
■
Dough proving
■
preparing yeast dough and yoghurt
Only switch on Dough proving once the cooking compartment
has completely cooled down (to room temperature).
If, after dough proving has been switched on, “Temperature too
high” appears in the text display, the cooking compartment has
not cooled down completely. Wait until the cooking
compartment has cooled down and switch Dough proving on
again.
Do not use Dough proving together with the Preselection mode
clock function.
Yeast dough
Caution!
■
Damage to the enamel surfaces from pouring cold water into
the hot cooking compartment. Do not poor cold water into
the hot cooking compartment.
■
Distilled water will damage the surfaces in the cooking
compartment. Use tap water only.
1.
Pour 200 ml water into the base trough of the cooking
compartment.
2.
Place the dish in the centre of the wire rack and slide in at
shelf position 1.
3.
Close the appliance door and switch on Dough proving.
The proving process is controlled automatically. The
temperature setting is fixed.
4.
Remove any remaining water from the cooking compartment
after the proving process is complete.
5.
Loosen any limescale with a little vinegar and wipe with clean
water.
The information in the table is only a guideline.
You can find information on how to proceed, further instructions
and recipes in the accompanying cookbook.
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.
Close the appliance door and switch on “Dough proving”.
The proving process is controlled automatically. The
temperature setting is fixed.
7.
After 8 hours, switch off “Dough proving” and place the
containers in the refrigerator for at least 15 hours.
Yeast dough
Amount of
flour in grams
Proving
time in
minutes
Light dough
(e.g. pizza dough, plaited loaf)
300 - 500
25 - 30
750
30 - 35
Heavy, fat-rich dough
(e.g. stollen, panettone)
500
40 - 60
750
60 - 80
Light bread dough
1000
30 - 40
Heavy bread dough
1000
50 - 70
