Blaupunkt 5B49M1 Series, Инструкция по эксплуатации

Страница: 46 / 52

en
Tested for you in our cooking studio
46
Prove dough
Your yeast dough will prove considerably more quickly
using this heating function than at room temperature
and will not dry out. Do not start the appliance if the
cooking compartment is not completely cool.
Always allow yeast dough to prove twice.Use the
settings indicated in the settings tables for the first and
second proving stages (dough fermentation stage and
final fermentation stage).
Dough fermentation
Place the dough into a heat-resistant bowl and place
this onto the wire rack. Use the settings indicated in the
table.
Do not open the appliance door while the dough is
proving, otherwise moisture will escape. Do not cover
the dough.
Condensation builds up during the proving process,
which steams up the door panel. Wipe out the cooking
compartment after dough proving.Remove any
limescale with a little vinegar and wipe with clean water.
Final fermentation
Place your dough into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
stage takes place outside the appliance in a warm
place.
The temperature and proving time are dependent on
the type and quantity of the ingredients. For this reason,
the values indicated in the settings table are intended
as a guide only.
Meal Accessory/cookware Shelf
position
Heating
function
Step Tempera-
ture in °C
Cooking time in mins
Vegetables, e.g. carrots 1-litre preserving jars 1
9
1. 160-170 Before it starts bubbling: 30-40
2. 120 Once it starts bubbling: 30-40
3. - Residual heat: 30
Vegetables, e.g. cucumbers 1-litre preserving jars 1
9
1. 160-170 Before it starts bubbling: 30-40
2. - Residual heat: 30
Stone fruit, e.g. cherries, damsons 1-litre preserving jars 1
9
1. 160-170 Before it starts bubbling: 30-40
2. - Residual heat: 35
Pomes, e.g. apples, strawberries 1-litre preserving jars 1
9
1. 160-170 Before it starts bubbling: 30-40
2. - Residual heat: 25
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Tempera-
ture in °C
Cooking
time in mins
Yeast dough, light Bowl 2
B
1. 35-40 25-30
Baking tray 2
B
2. 35-40 10-20
Yeast dough, heavy and rich Bowl 2
B
1. 35-40 60-75
Heat-resistant cookware 2
B
2. 35-40 45-60