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57
Type of heating used:
■
:
4D hot air
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.
Type of heating used:
■
R
Proving dough
Preserving
Cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking time in mins.
Vegetables, e.g. carrots
1-litre preserving jars
1
:
160-170
Before it starts bubbling:30-40
120
When it starts to bubble: 30-40
-
Residual heat: 30
Vegetables, e.g. cucumbers
1-litre preserving jars
1
:
160-170
Before it starts bubbling: 30-40
-
Residual heat: 30
Stone fruit, e.g. cherries, damsons 1-litre preserving jars
1
:
160-170
Before it starts bubbling:30-40
-
Residual heat:35
Pomes, e.g. apples, strawberries
1-litre preserving jars
1
:
160-170
Before it starts bubbling:30-40
-
Residual heat: 25
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Step
Tempera-
ture in °C
Cooking
time in
mins.
Yeast dough, sweet
E.g. small baked items
Bowl
2
R
Dough fer-
mentation
35-40
30-45
Universal pan
2
R
Final fermen-
tation
35-40
10-20
Rich dough, e.g. panettone
Bowl
2
R
Dough fer-
mentation
40-45
40-90
Tin on wire rack
2
R
Final fermen-
tation
40-45
30-60
Yeast dough, savoury
E.g. pizza
Bowl
2
R
Dough fer-
mentation
35-40
20-30
Universal pan
2
R
Final fermen-
tation
35-40
10-15
Bread dough
White bread
Bowl
2
R
Dough fer-
mentation
35-40
30-40
Universal pan
2
R
Final fermen-
tation
35-40
15-25
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