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61
Proving dough
Dough will prove considerably more quickly using the
"Dough proving" heating type than at room temperature
and does not dry out. Only start operation when the
cooking compartment has fully cooled down.
Always allow yeast dough to prove twice. Observe the
specifications in the settings tables for the 1st and 2nd
proving processes (dough fermentation and final
fermentation).
Dough fermentation
Position the dough bowl on the wire rack for the dough
fermentation. Use the settings indicated in the table.
Do not open the appliance door during the proving
process, as moisture will escape. Do not cover the
dough.
Final fermentation
Place your baked item into the oven at the shelf position
indicated in the table.
Wipe moisture from the cooking compartment before
baking.
Recommended setting values
The temperature and proving time are dependent on
the type and quantity of the ingredients. The values in
the table are therefore only meant to be average values.
Types of heating used:
■
%
Top/bottom heating
■
R
Proving dough
Defrosting
Use the "Microwave" operation mode to defrost frozen
fruit, vegetables, poultry, meat, fish and baked items.
Remove the frozen food from its packaging and place it
onto the wire rack in cookware suitable for microwave
use. Observe the notes on cookware suitable for
microwaves.
Slide the wire rack in with the imprint "Microwave"
facing the appliance door and the outer rail facing
downwards.
Remove unused accessories from the cooking
compartment. This will allow you to achieve optimum
cooking results and save energy.
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18
°C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then extend the time if
necessary. You can often achieve better results when
defrosting in several steps. These are indicated one
below the other in the table.
Tip:
Items which were frozen flat or portioned defrost
faster than those frozen in a block.
Stir the food or turn it once or twice in between. Large
pieces of food should be turned several times.
Occasionally split the food or remove items which have
already defrosted from the cooking compartment.
Leave the defrosted food to rest for another 10
to
30
minutes in the appliance whilst it is switched off, so
that the temperature balances out.
Tip:
If you have quantities other than those indicated in
the settings table, this basic rule will help: double the
quantity equates to roughly double the cooking time.
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Yeast dough, sweet
E.g. small baked items
Bowl
1
R
35-40
30-45
Universal pan
1
R
35-40
10-20
Rich dough, e.g. panettone
Bowl
1
R
35-40
20-40
Tin on wire rack
1
R
35-40
10-20
Yeast dough, savoury
E.g. pizza
Bowl
1
R
40-45
40-90
Universal pan
1
R
40-45
30-60
Bread dough
White bread
Bowl
1
R
35-40
30-40
Universal pan
1
R
35-40
15-25
Multigrain bread
Bowl
1
R
35-40
25-40
Universal pan
1
R
35-40
10-20
Bread rolls
Bowl
1
R
35-40
30-40
Universal pan
1
R
35-40
15-25
