NEFF B46C42 0 Series, Инструкция по эксплуатации

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Wait until the cooking compartment has cooled down and
switch Dough proving on again.
Do not use Dough proving together with the Preselection mode
clock function.
Yeast dough
Notes
■
Always allow yeast doughs to prove twice. See the table for
information about the 1st and 2nd proving.
■
Condensation is produced while the appliance is in
operation. The door panel steams up and water collects on
the base of the cooking compartment. The condensation
evaporates during the subsequent baking process.
■
The yeast dough can be baked directly after the 2nd proving
process.
■
You can find information on how to proceed, further
instructions and recipes in the accompanying cookbook.
Proving yeast dough
1.
Switch on the appliance.
2.
Fill the water tank.
3.
Slide in the water tank all the way.
4.
Place the dish in the centre of the wire rack and slide in at
shelf position 1.
5.
Select ê Dough proving with the operating mode selector.
6.
Select dough proving setting ƒ or „ with the temperature
selector.
Note:
The dough proving setting to be selected depends on
the dough and the quantity of flour. See the table for
information about this.
7.
Press the ƒ Start button.
The proving process is controlled automatically. The
temperature setting is fixed.
Note:
Do not switch off Dough proving after the 1st proving.
The information in the table is only a guideline. The proving
time may vary depending on the type and quantity of the
ingredients.
Yeast dough Steps in the prov-
ing process
Dough
proving
Shelf height Proving
time in
minutes
Notes
Pizza dough 1st proving
„
1 20 ­ 30 Place the bowl on the wire rack
2nd proving
ƒ
1 10 - 15 Roll out on a baking tray
Light bread dough, e.g. white bread, wheat bread
1st proving
„
1 30 ­ 40 Place the bowl on the wire rack
Bread, without a tin 2nd proving
„
1 or 2* 15 ­ 25 Place on the baking tray
Bread, in loaf tin 2nd proving
„
1 or 2* 15 - 20 Place on the wire rack
Bread rolls 2nd proving
ƒ
1 or 2* 10 - 15 Place on the baking tray
Flatbread 2nd proving
ƒ
1 or 2* 15 - 20 Place on the baking tray
Medium to heavy bread dough, e.g. multi-grain rye bread, wholemeal bread
1st proving
„
1 30 ­ 45 Place the bowl on the wire rack
Bread, without a tin 2nd proving
„
1 or 2* 20 ­ 30 Place on the baking tray
Bread, in loaf tin 2nd proving
„
1 or 2* 20 ­ 30 Place on the wire rack
Bread rolls 2nd proving
ƒ
1 or 2* 10 - 15 Place on the baking tray
Heavy bread dough
1st proving
„
1 30 ­ 45 Place the bowl on the wire rack
Bread, without a tin 2nd proving
„
1 or 2* 20 ­ 30 Place on the baking tray
Bread, in loaf tin 2nd proving
„
1 or 2* 20 ­ 30 Place on the wire rack
Sweet yeast dough
1st proving
ƒ
1 20 - 40 Place the bowl on the wire rack
Plaited loaf, not filled 2nd proving
ƒ
1 15 - 20 Place on the baking tray
Small yeast-leavened cakes,
not filled
2nd proving
ƒ
1 10 - 15 Place on the baking tray
Small yeast-leavened cakes,
filled
2nd proving
ƒ
1 10 - 15 Place on the baking tray
Baked items in tins,
e.g. Bundt cake
2nd proving
ƒ
1 15 - 20 Place on the wire rack
Fat-rich yeast doughs, e.g. stollen, panettone
1st proving
ƒ
1 40 ­ 60 Place the bowl on the wire rack
Baked without a tin 2nd proving
ƒ
1 30 - 50 Place on the baking tray
Baked in a tin 2nd proving
ƒ
1 30 - 50 Place on the wire rack
* Use the shelf height at which your yeast dough will be baked