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Pour 500 ml hot water (approx. 80 °C) into the uni-
3.
versal pan.
Use the recommended setting values when config-
4.
uring the appliance settings.
a After approx. 40 to 50 minutes, small bubbles begin
to form at short intervals. The jar contents "bubble".
Fruit
5.
Once all of the jars are bubbling, switch off the
‒
appliance.
Remove the jars from the cooking compartment
‒
after the specified residual heating time.
Vegetables
6.
Recommended settings
Preserving food
The specified times in the table are average values for preserving fruit and vegetables. They may be influenced by
room temperature, the number of jars, quantity, heat and quality of the jar contents. The specifications are based on
1-litre round jars.
Meal
Vegetables, beetroot:
Vegetables, e.g. cucum-
bers
Vegetables, e.g. Brussels
sprouts
Vegetables, e.g. beans,
kohlrabi, red cabbage
Vegetables, e.g. peas
Stone fruit, e.g. cherries,
apricot, peach, grapes,
gooseberries, damsons
Pomes, e.g. apples, straw-
berries, gooseberries
Pureed fruit, e.g. apples,
pears and plums
18.15 Proving dough
You can prove yeast dough more quickly in your appli-
ance than at room temperature.
Proving dough
Always allow yeast dough to prove in two steps: Once
in its entirety (dough fermentation) and a second time
in the baking tin (final fermentation).
Place the dough into a heat-resistant bowl.
1.
2.
Place the bowl on the wire rack.
Accessory/
Shelf posi-
cookware
tion
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
Once all of the jars are bubbling, reduce the tem-
‒
perature to 120 °C.
Switch off the appliance after the specified resid-
‒
ual heating time and remove the jars from the
cooking compartment.
7.
ATTENTION!
If there are large temperature differences, the jars
may shatter.
Do not place jars on cold or wet surfaces.
▶
Protect the jars from draughts.
▶
Place the jars on a clean cloth and cover them.
Once the jars have cooled, remove the clips.
8.
Type of
Temperature
heating
in °C
1. 170–180
2. 120–140
3. -
1. 170–180
2. -
1. 170–180
2. 120–140
3. -
1. 170–180
2. 120–140
3. -
1. 170–180
2. 120–140
3. -
1. 170–180
2. -
1. 170–180
2. -
1. 170–180
2. -
Use the recommended settings when configuring
3.
the appliance settings.
Only start operation when the cooking compartment
has fully cooled down.
Do not open the appliance door while the dough is
4.
proving, otherwise moisture will escape.
5.
Continue processing the dough and mould it into
the final shape for baking.
Place the dough into the cooking compartment at
6.
the specified shelf position.
How it works en
Cooking time, minutes
1. Until bubbling starts
2. Once it starts bubbling:
35
3. Residual heat: 30
1. Until bubbling starts
2. Residual heat: 35
1. Until bubbling starts
2. Once it starts bubbling:
45
3. Residual heat: 30
1. Until bubbling starts
2. Once it starts bubbling:
60
3. Residual heat: 30
1. Until bubbling starts
2. Once it starts bubbling:
70
3. Residual heat: 30
1. Until bubbling starts
2. Residual heat: 30
1. Until it starts bubbling:
30–40
2. Residual heat: 25
1. Until it starts bubbling:
30–40
2. Residual heat: 35
31
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