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•
Set the temperature suitable for a given type of dough for baking, by rotating the
temperature controller clockwise to the required position in the range of 30°C – 60°C.
•
The orange heating indicator light will be lit, thus indicating the heating up process of
the appliance. When the desired temperature has been reached, the orange heating
control light goes off. The appliance is ready for fermentation process.
•
The prepared, raw baked goods placed on trays are inserted into the appliance on
guide rails. Close the glass pane door.
•
When the temperature inside the appliance drops, the thermostat should switch the
heating on again and the appliance will heat up to the set temperature anew, and thus
the temperature in the chamber remains constant.
•
Supervise the fermentation process.
•
When the expected results are obtained, take the baked goods from the appliance
and keep them baking in an oven.
WARNING! Hot surface!
When the temperature setting is high, the trays heat up considerably.
To avoid burns, always take the trays with protective gloves.
•
After operation set the appliance's temperature controller to
'0'
, flip the
ON/OFF
switch to
'O'
position and disconnect the appliance from electric mains supply (pull
the plug out).
5.2.3
Indications and Advices
•
The fermenting cupboard should
never
be used for inducing growth of frozen dough;
before the fermentation process dough must be completely defrosted.
•
Make sure that the dough does not dry too extensively during defrosting, for
otherwise it will not grow enough and may crack.
•
Do not
allow for
excessive growth
of the dough. Excessive growth may cause the
dough to drop after baking. Optimum effects are obtained when the baked goods are
grown in the fermenting cupboard to approx. 75–80% of final size; following this they
are placed in an oven in order to finish the baking process.
•
If the dough
grows too little
, the baked goods will not reach the expected size
during baking, and will feature too dense (stiff) a structure.
