English - 18
USING THE DOUGH PROOF/YOGURT FEATURES
The 5
Dough Proof/Yogurt
featu
res include/provide pre-programmed cooking times.
You do not need to set either the cooking times or the power level.
You can adjust the dough proof/yogurt category by turning the
Knob Dial
after press the
Dough Proof/Yogurt
button.
First, place the food in the centre of the turntable and close the door.
1.
Press the
Dough Proof
/
Yogurt
button.
2.
Select the Dough Proof or Yogurt and turning the
Knob Dial
.
1) Dough proof
2) Yogurt
3.
Select the type of food that you are cooking by press the
Select
button. You have to choose the number that you
want to use for cooking by turning the
Knob Dial
.
Refer to the table on the following page for a description of
the various pre-programmed settings.
4.
Press the
START/+30s
button.
Turntable is not operating during yogurt cooking.
The following table presents how to use the auto programmes for rising yeast dough or
homemade yogurt.
1. Dough Proof
Code/Food
Serving Size
Instructions
1-1
Pizza Dough
300-500 g
Put dough in suitable sized bowl and set on
the low rack. Cover with aluminium foil.
1-2
Cake Dough
500-800 g
Put dough in suitable sized bowl and set on
the low rack. Cover with aluminium foil.
1-3
Bread Dough
600-900 g
Put dough in suitable sized bowl and set on
the low rack. Cover with aluminium foil.
2. Yogurt
Code/Food
Serving Size
Instructions
2-1
Small Cups
500 g
Distribute 150 g natural yogurt into 5 ceramic
cups or small glass jars evenly (30 g each).
Add 100 ml milk into each cup. Use long-life
milk (room-temperature; 3,5 % fat). Cover
each with cling ilm and set in a circle on
turntable. After inish, keep 6 hours in a
refrigerator.
For the irst time we recommend to use dried
yoghurt bacteria ferment.
2-2
Large Bowl
500 g
Mix 150 g natural yogurt with 500 ml long-life
milk (room-temperature; 3,5 % fat). Pour
evenly into large glass bowl. Cover with cling
ilm and set on turntable. After inish, keep 6
hours in a refrigerator.
For the irst time we recommend to use dried
yoghurt bacteria ferment.
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2014-04-24 5:05:30