English 21
O
v
en use
Using the dough proof/yogurt features
The 5
Dough Proof/Yogurt features
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
Multi Function
Selector Dial
after press the
Dough Proof/Yogurt
button.
First, place the food in the centre of the turntable and close the door.
1
2
3
4
1.
Press the
Dough Proof/Yogurt
button.
2.
Select the Dough Proof or Yogurt and
press the
Multi Function Selector Dial
.
1.
Dough proof
2.
Yogurt
3.
Select the type of food that you are
cooking by turning the
Multi Function
Selector Dial
. You have to choose
the number that you want to use for
cooking by turning the
Multi Function
Selector Dial
. Refer to the table on the
following page for a description of
the various pre-programmed settings.
At that time, press the
Multi Function
Selector Dial
to select the type of food.
4.
Press the
START/+30s
button.
CAUTION
Turntable is not operating during yogurt
cooking.
Dough proof/yogurt guide
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.
Homemade 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 film and set in a circle on turntable. After
finish, keep 6 hours in a refrigerator.
For the first 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 film and
set on turntable. After finish, keep 6 hours in a
refrigerator.
For the first time we recommend to use dried
yoghurt bacteria ferment.
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